Kombdi Rassa
A bold Maharashtrian chicken curry with a thin, fiery gravy built from onion, coconut and warming spices. It is deeply savory, lightly smoky, and perfect with bhakri, rice, or soft chapati.
For 4 servings
- roast · ~6 min
Roast the spices and coconut.
1.Heat a pan on low heat.2.Dry roast dry red chili, coriander seeds, cumin seeds, black peppercorns, cloves and cinnamon until fragrant, 2 to 3 minutes.3.Add grated coconut and roast until lightly golden, 2 to 3 minutes more.4.Take everything off the heat and let it cool slightly.TIPKeep the heat low so the coconut browns evenly and the spices do not turn bitter. - mix · ~3 min
Grind the masala.
Blend the roasted spices and coconut with ginger, garlic and 0.5 cup water to a smooth paste.
- saute · ~15 min
Cook the onion base.
1.Heat oil in a deep pan over medium heat.2.Add bay leaf and sliced onion.3.Cook until the onion turns golden brown, 8 to 10 minutes.4.Add chopped tomato and cook until soft, 4 to 5 minutes.TIPWell-browned onion gives the rassa its depth and color. - saute · ~6 min
Cook the masala paste.
Add the ground masala, turmeric powder and red chili powder. Cook on medium heat until the paste thickens and smells rich, 5 to 6 minutes.
- saute · ~6 min
Coat the chicken in the masala.
Add chicken and salt. Mix well and cook for 5 to 6 minutes so the pieces are coated and lightly seared in the masala.
- simmer · ~25 min
Simmer the rassa.
Pour in the remaining water and bring to a boil. Lower the heat, cover and simmer until the chicken is tender and the gravy is thin but flavorful, 20 to 25 minutes.
TIPKombdi Rassa should be more pourable than a thick curry, so add a little extra hot water if needed. - garnish · ~1 min
Finish with garam masala and coriander leaves.
Stir in garam masala, scatter over coriander leaves, and cook 1 minute more.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the coconut only to light golden; darker coconut can make the rassa taste bitter.
- 2Blend the masala very smooth so the thin gravy still feels full-bodied and not gritty.
- 3Brown the onions properly before adding tomato; pale onions will give a flatter, lighter rassa.
- 4Sear the chicken in the cooked masala for a few minutes before adding water so it absorbs the spice base.
- 5Keep the final gravy on the thinner side; Kombdi Rassa is meant to be pourable with bhakri or rice.
- 6If making ahead, let the curry rest a few hours or overnight; the spice and coconut flavors deepen noticeably.
- 7Reheat gently and add a splash of hot water if the rassa thickens in the fridge.
Adapt it for your goals.
Spicier
Increase the dried red chilies or red chili powder for a fierier, more Kolhapuri-style heat.
low oilLow-oil
Use a little less oil and add splashes of water while browning onions; the curry stays flavorful but slightly lighter.
bonelessBoneless
Use boneless chicken for easier eating, though bone-in pieces give the rassa a fuller, richer taste.
thicker gravyThicker-gravy
Reduce the water slightly if you want a curry-style consistency for chapati instead of the traditional thinner rassa.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry satisfying and helps turn the meal into a filling main course.
Spice-Forward Without Heavy Cream
The gravy gets richness from coconut, onion and spices rather than cream or butter-heavy finishing.
Aromatic Whole Spices
Coriander, cumin, pepper, cloves and cinnamon add strong flavor, so the dish tastes robust without many extra ingredients.
Frequently asked questions
The usual cause is over-roasted coconut or burnt spices. Keep the heat low while roasting and stop once the coconut is just lightly golden.
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