A rustic and fiery Maharashtrian country chicken curry. Tender chicken cooked in a thin, spicy gravy made from roasted coconut and a blend of aromatic spices. Best enjoyed with bhakri or steamed rice.
Prep20 min
Cook50 min
Servings4
Serving size: 1 cup
587cal
42gprotein
24gcarbs
39g
Ingredients
750 g Country Chicken (cut into medium pieces)
2 pcs Onion (medium size; 1 sliced for masala, 1 finely chopped for curry)
0.5 cup Dry Coconut (grated)
1.5 inch Ginger (roughly chopped)
12 cloves Garlic
5 pcs Cloves
10 pcs Black Peppercorns
1 inch Cinnamon Stick
4 tbsp Vegetable Oil (divided for roasting and curry)
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Homestyle Gavti Kombdi Rassa with Bhakri – a perfectly spiced, energy-giving comfort food meal!
This konkani dish is perfect for dinner. With 849.6800000000001 calories and 49.72g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp
Turmeric Powder
(divided for marinade and curry)
2 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
1.5 tsp Goda Masala (or Malvani Masala for authentic taste)
2 pcs Tomato (medium, pureed)
1.5 tsp Salt (or to taste, divided)
4 cup Hot Water (for the gravy)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
Clean the 750g of country chicken pieces thoroughly under running water.
In a mixing bowl, combine the chicken with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat all pieces.
Set aside to marinate for at least 20 minutes while you prepare the masala paste.
2
Prepare the Masala Paste (Vatan)
Heat a pan or tawa over low-medium heat. Dry roast the 1/2 cup of grated dry coconut, stirring continuously until it turns a deep golden brown. Remove from the pan and set aside.
In the same pan, heat 1 tbsp of oil. Add 1 sliced onion and sauté on medium heat for 8-10 minutes until it becomes deeply caramelized and dark brown.
Add the 1.5-inch ginger, 12 garlic cloves, 5 cloves, 10 black peppercorns, and 1-inch cinnamon stick. Sauté for another 2 minutes until the spices release their aroma.
Turn off the heat and allow the mixture to cool down completely.
Transfer the cooled onion-spice mixture and the roasted coconut to a grinder. Add a few tablespoons of water and grind to a very smooth, fine paste. This is your 'vatan'.
3
Cook the Curry Base
Heat the remaining 3 tbsp of oil in a pressure cooker or a heavy-bottomed pot over medium heat.
Add the 1 finely chopped onion and sauté for 5-6 minutes until it turns translucent and light golden.
Add the prepared vatan (masala paste). Cook for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and you see oil separating from the sides. This step is crucial for the flavor.
Add the remaining 1/2 tsp turmeric powder, 2 tsp red chili powder, 1.5 tsp coriander powder, and 1.5 tsp Goda Masala. Sauté for 1 minute until the spices are fragrant.
Pour in the puree of 2 tomatoes and cook for another 4-5 minutes until the mixture thickens and oil separates again.
4
Cook the Chicken
Add the marinated chicken pieces to the pot. Increase the heat to high and sauté for 5-7 minutes, ensuring the chicken is well-coated with the masala and seared on all sides.
Pour in 4 cups of hot water and the remaining 1 tsp of salt (or to taste). Stir everything well.
Pressure Cooker Method: Secure the lid and cook on medium heat for 5-6 whistles. Allow the pressure to release naturally before opening.
Pot Method: Bring the curry to a rolling boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 45-60 minutes, or until the country chicken is completely tender and cooked through.
5
Garnish and Serve
Once the chicken is cooked, check the consistency of the rassa. If it's too thick, add a little more hot water. Adjust salt if needed.
Garnish with 3 tbsp of freshly chopped coriander leaves.
Let the curry rest for 15-20 minutes before serving to allow the flavors to meld.
Serve hot with Jowar Bhakri, Chapati, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
