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A rustic and spicy Maharashtrian country chicken curry. Tender, slow-cooked chicken in a thin, flavorful gravy made with roasted coconut and aromatic spices. Best enjoyed with bhakri or rice.
For 4 servings
Marinate the Chicken
Prepare the Masala Paste (Vatap)
A rustic and spicy Maharashtrian country chicken curry. Tender, slow-cooked chicken in a thin, flavorful gravy made with roasted coconut and aromatic spices. Best enjoyed with bhakri or rice.
This maharashtrian recipe takes 85 minutes to prepare and yields 4 servings. At 1182.96 calories per serving with 69.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Pressure Cook the Chicken
Simmer and Garnish
This same gravy base can be used to make a mutton curry (Mutton Rassa). Adjust the cooking time accordingly; mutton will require more time to become tender.
You can add 1-2 peeled and cubed potatoes along with the chicken in the pressure cooker for a more wholesome meal.
To make it less spicy, reduce the amount of Kanda Lasun Masala and black peppercorns. You can add a pinch of jaggery at the end to balance the flavors.
For a slightly thicker and richer gravy, you can add a tablespoon of poppy seeds (khus khus) while grinding the masala paste.
Country chicken is a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
The curry uses spices like turmeric, ginger, garlic, and black pepper, which are known for their anti-inflammatory and antioxidant properties, aiding digestion and boosting immunity.
The use of dry coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a source of energy.
Chicken, especially darker meat from country chicken, is a good source of iron, which is vital for preventing anemia and maintaining energy levels.
A single serving of Gavran Kombdi Rassa (approximately 1 cup or 540g) contains an estimated 550-600 calories. This can vary based on the amount of oil used and the fat content of the chicken.
It can be part of a balanced diet. Country chicken is a great source of lean protein. The spices like turmeric, ginger, and garlic have anti-inflammatory properties. However, it is traditionally made with a generous amount of oil, so it's best enjoyed in moderation.
'Gavran Kombdi' means country chicken or free-range chicken. It has a leaner, firmer texture and a more intense flavor than broiler chicken. You can absolutely use regular broiler chicken, but you must reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes) to prevent it from overcooking and falling apart.
Kanda Lasun Masala is a signature Maharashtrian spice blend made with onion (kanda) and garlic (lasun) as its base, along with red chilies and other spices. It gives the curry its unique pungent and spicy flavor. A good substitute would be Malvani Masala or even a mix of Goda Masala and extra red chili powder.
The deep, dark color of the rassa comes from two key steps: roasting the dry coconut until it's dark brown (but not burnt) and caramelizing the sliced onions until they are a very deep brown. If these ingredients are only lightly browned, the final curry will have a lighter color.
This dish is traditionally a 'rassa', meaning a thin gravy. However, if you prefer it thicker, you can either reduce the amount of water added or simmer the curry for a longer time at the end to evaporate some of the liquid. Adding a tablespoon of poppy seeds or a few cashews to the masala paste while grinding will also result in a thicker gravy.
This recipe goes great with these complete meals
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