Maharashtrian Kombdi Rassa
A fiery and aromatic chicken curry from the coastal Malvan region, featuring a freshly roasted coconut and spice paste. This comforting dish is traditionally paired with crisp vade or steamed rice.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Marinate the chicken pieces with turmeric powder and salt for 20 minutes.
2
Dry roast the grated coconut, sliced onions, dried red chillies, and whole spices in a pan until golden brown and fragrant.
3
Grind the roasted coconut and spice mixture into a smooth paste using a little water.
4
Heat oil in a heavy-bottomed pan, add ginger-garlic paste, and sauté until raw aroma disappears.
5
Add the marinated chicken and sear on medium-high heat for 5-7 minutes until lightly browned.
6
Stir in the ground coconut-spice paste and malvani masala, cooking the mixture until oil begins to separate from the sides.
7
Pour in warm water to achieve desired gravy consistency, bring to a boil, then cover and simmer until the chicken is tender.
8
Check for seasoning, garnish with fresh coriander leaves, and serve hot with lemon wedges.
Ingredients
750 grams chicken, cut into pieces
1 cup freshly grated coconut
2 medium onions, sliced
6-8 dried Kashmiri red chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4-5 cloves
1-inch cinnamon stick
6-8 black peppercorns
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
2 tablespoons goda masala or malvani masala
3 tablespoons oil
Salt to taste
Fresh coriander leaves for garnishing
Lemon wedges for serving
*This AI-generated recipe may contain inaccuracies.