Pandhra Rassa White Chicken Curry Recipe

About this recipe

Pandhra Rassa, a traditional Maharashtrian white chicken curry, is a mild yet flavorful dish made with tender chicken, aromatic spices, and creamy coconut milk. This soul-soothing curry is perfect for family dinners, offering a comforting taste of authentic Kolhapuri cuisine. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 500 g Onion
• 200Ml Kara Coconut Milk Classic (200ml)
• 20 g Chicken Stock
• 50G Green Chilies
• 5 g Poppy Seed
• 100G Cashews
• 50 g White Pepper Powder
• 250g Green Chilli
• 200 ml Mustard Oil
• - Garlic Paste
• 300 g Ginger Paste
• - Coriander Powder
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• 500 ml Water

Instructions

1. 1. Clean and wash the chicken thoroughly. Cut it into medium-sized pieces and set aside.
2. 2. Heat 2 tablespoons of oil in a deep pan over medium heat. Add chopped onions and sauté until golden brown.
3. 3. Add garlic paste and ginger paste to the sautéed onions. Stir well and cook for 2 minutes until the raw aroma fades.
4. 4. Mix in the coriander powder, cumin powder, and a pinch of turmeric powder. Stir and cook for 2 minutes to allow the spices to bloom.
5. 5. Add the chicken pieces to the pan. Stir to coat the chicken with the spice mixture and cook for 5 minutes, allowing it to lightly brown.
6. 6. Pour in the coconut milk and chicken stock. Stir well to combine. Add salt to taste and bring the mixture to a gentle boil.
7. 7. Lower the heat and let the curry simmer for 10 minutes, or until the chicken is fully cooked and tender.
8. 8. Garnish with freshly chopped coriander leaves and serve hot with steamed rice or chapati.