Kolhapuri Pandhra Rassa - white Chicken curry

Kolhapuri Pandhra Rassa | White Indian Chicken Curry

Kolhapuri Pandhra Rassa, the white Indian chicken curry, is a traditional Maharashtrian dish originating from the city of Kolhapur in Maharashtra, India. It is a flavorful white curry or gravy that is typically made using coconut milk, and a variety of spices. It is traditionally made with lamb meat, but the chicken version is equally famous.

When you talk about non-vegetarian food in India, Maharashtra, it is almost impossible to bypass the kolhapuri Pandhra Rassa and its cousin Tambda Rassa(Spicy red Chicken curry).

Ingredients:

250g chicken, cut into 1-inch pieces

2 medium-sized onions, chopped

1 tsp roasted poppy seeds

1 tsp roasted sesame seeds

1 cup coconut milk

1 inch piece ginger, grated

8 garlic cloves, minced

6-7 cashew nuts soaked in water

4 green chilies, chopped, OR half to one tsp white pepper powder.

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp cinnamon powder

1/2 tsp salt

1 tsp oil

1 bay leaf

2 dry red chilis

2 cloves

1 star anise

Instructions:

Heat the oil in a pan over medium heat.

Add dry red chilies, bay leaf, star anise and let them roast. Add the chopped onion and salt and sauté till it turns a very light golden color.

Mix in the ground cumin seeds, coriander seeds, cloves, cinnamon powder and cook for a few seconds until fragrant.

Add the green chilies or the white pepper, ginger, and garlic paste and cook for 2-3 minutes until softened.

Grind the poppy seeds, sesame seeds, cashew nuts, and turmeric powder (optional as it might turn the curry yellow) to a paste. Add to the pan along with half a glass of water and cook for 2 more minutes.

Add the chicken and cook for 5 minutes, stirring occasionally.

Pour in the coconut milk, red chili powder (optional), and adjust the salt and bring to a boil. At this stage, you can adjust the water a little if it’s too thick.

Reduce the heat to low and simmer for 20–25 minutes, or until the chicken is cooked through.

Serve hot with rice or roti.

Tips:

For a richer flavor, you can roast the poppy seeds and sesame seeds before grinding them into a paste.

If you don’t have coconut milk, you can use half-and-half (half whole milk and half cream) or heavy cream.

You can adjust the amount of red chili powder to your taste or avoid it totally since you are already using white pepper (adjust to taste) or green chilies.

Serve with a side of chopped cilantro and a squeeze of lemon juice.

Enjoy!