Chicken Rassa - the everyday Maharashtrian chicken curry

• Prep15 min
• Cook35 min
• Total time50 min
• Serves4

This is the curry that appears in Maharashtrian homes on a Sunday. Not as fierce as a Savji rassa, but not plain either - a medium-bodied gravy built on onion, coconut and masala. A ready chicken masala means you stop measuring six different spices, and the taste comes out the same every time.

Ingredients

• Chicken - 700 g
• Onions - 3 medium, finely chopped
• Fresh coconut - 1/4 cup
• Tomato - 1 large, finely chopped
• Ginger-garlic paste - 2 tsp
• Chavsamrat Chicken Masala - 2.5 tsp
• Chavsamrat Haldi Powder - 1/2 tsp
• Oil - 4 tbsp
• Coriander leaves, salt
• Hot water - 1.5 cups

Method

1. Heat the oil and fry the onions until golden-brown.
2. Add the ginger-garlic paste and fry until the raw smell goes.
3. Stir in the fresh coconut and fry for 2 minutes.
4. Add the tomato and cook until it softens.
5. Add the chicken and fry on high for 6-7 minutes.
6. Add turmeric, salt and Chavsamrat Chicken Masala. Fry 2 minutes, until oil separates.
7. Pour in the hot water, cover and simmer on low for 20-25 minutes.
8. Finish with coriander and serve with bhakri or rice.

Tips

• The coconut is what thickens the gravy - do not leave it out.
• Chicken on the bone gives the rassa far more flavour.
• Leftovers taste better the next day with bhakri.