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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.
For 4 servings
Marinate the Chicken
Prepare the Masala Paste (Vatan)
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.
This maharashtrian recipe takes 70 minutes to prepare and yields 4 servings. At 898.44 calories per serving with 57.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Cook the Chicken
Garnish and Serve
If you can't find country chicken, you can use broiler chicken. Reduce the cooking time significantly (approx. 2-3 whistles in a pressure cooker or 20-25 minutes in a pot).
Add 1-2 peeled and cubed potatoes along with the chicken for a more wholesome curry.
To make a semi-dry version (Gavti Kombdi Sukka), reduce the amount of water to 1-1.5 cups and cook until the gravy thickly coats the chicken pieces.
If Goda Masala or Malvani Masala is unavailable, you can use a good quality garam masala as a substitute, though the flavor profile will be slightly different.
Country chicken is rich in high-quality lean protein, which is essential for muscle building, tissue repair, and overall body function.
The blend of spices like turmeric, ginger, garlic, and cloves contains potent compounds that have antimicrobial and anti-inflammatory properties, helping to strengthen the immune system.
Chicken is a good source of essential minerals like phosphorus and selenium, which are vital for bone health and antioxidant defense.
Curcumin in turmeric and gingerol in ginger are powerful anti-inflammatory agents that can help reduce inflammation in the body.
'Gavti Kombdi' is the Marathi term for country chicken or free-range chicken. It is known for its leaner meat and more intense, gamey flavor compared to commercially raised broiler chicken.
It can be part of a healthy diet in moderation. Country chicken is a great source of lean protein. The spices used, like turmeric and ginger, have anti-inflammatory benefits. However, the dish contains a significant amount of oil and coconut, making it higher in calories and fat. To make it healthier, you can reduce the amount of oil used.
A typical serving (around 450g) of Gavti Kombdi Rassa contains approximately 450-550 calories. The exact number can vary based on the amount of oil, the fat content of the chicken, and the quantity of coconut used.
Yes, you can use broiler chicken. However, the taste and texture will be different. Broiler chicken is more tender and cooks much faster, so you will need to reduce the cooking time to about 20-25 minutes in a pot or 2-3 whistles in a pressure cooker.
'Vatan' is the foundational masala paste used in many Maharashtrian dishes. It's typically made from roasted onion, coconut, ginger, garlic, and whole spices. It is absolutely essential for achieving the authentic, deep, and complex flavor of this curry.
To reduce the spice level, you can decrease the amount of red chili powder and black peppercorns. You can also use a milder variety of red chili powder, like Kashmiri red chili powder, which imparts color without excessive heat.
Leftover Gavti Kombdi Rassa can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat thoroughly before serving.
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