Kolhapuri Chicken Rassa - One more recipe

I had one more recipe for Kolhapuri Chicken Curry in my draft. I had promised many readers that I would post it soon. So here it is -

Kolhapuri Chicken Rassa
Chicken Curry kolhapuri Style

Ingredients

• 1 1/2 lb boneless chicken, cut into bite sized chunks
• 6 baby potatoes, halved
• 1/4 cup yogurt (optional)
• 2 tsp ginger-garlic paste
• 1 tsp Kolhapuri masala/chutney

Grind to a smooth paste

• 3/4 cup coconut, roasted till brown
• 1/2 cup sliced onion, fry using oil till brown
• 1 tbsp Kolhapuri Masala (Use more if you dare!!:-D
• 1/4 cup cashews, unsalted & raw, roast for 2 minutes
• 1/4 cup sesame seeds, roasted
• 1 tbsp white poppy seeds, roasted
  

Tempering

• 1 tbsp oil
• 2 tbsp onion, chopped
  

Garnish

• 1 tbsp minced cilantro (optional)
  

Suggested accompaniment

• Lemon wedges, raw red onions
• Ghadichya PoLya

Method
1. Marinate chicken and potatoes with yogurt if using and ginger-garlic paste and Kolhapuri masala. Refrigerate till ready to use.
2. Roast and grind the onion, coconut and other ingredients. Grind to a smooth paste adding little water.
3. Heat oil in a pressure pan or handi.
4. Add onion and saute till onion is soft.
5. Add marinated chicken & potatoes. Saute for 10 minutes.
6. Add ground coconut masala paste. Fry for 5 minutes.
7. Add 2 cup water. Bring to boil.
8. Cover the pressure cooker lid. Pressure cook for 3-4 whistles.
9. Let the pressure drop of its own. Open the lid. Add salt and let it simmer for 5 minutes.
10. Garnish with cilantro if using.
11. Serve with suggested accompaniment


Note -
1. You can adjust the consistency of this curry to your liking. Make it dry or watery by adjusting the water content.
2. I use yogurt as a marinade for chicken. You can skip it if you don't want.

Source: Enjoy Indian Food