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A fiery and aromatic chicken curry from Maharashtra, featuring a signature roasted coconut and onion paste. This authentic recipe delivers a thin, flavorful gravy (rassa) that is perfect for mopping up with bhakri or rice.
Marinate the Chicken
Prepare the Vatan (Masala Paste)
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A fiery and aromatic chicken curry from Maharashtra, featuring a signature roasted coconut and onion paste. This authentic recipe delivers a thin, flavorful gravy (rassa) that is perfect for mopping up with bhakri or rice.
This maharashtrian recipe takes 70 minutes to prepare and yields 4 servings. At 411.11 calories per serving with 31.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Sauté Chicken and Spices
Simmer the Rassa
Garnish and Serve
This rassa can also be made with mutton, known as Mutton Rassa. The cooking time will need to be increased significantly until the mutton is tender, often requiring a pressure cooker.
For a vegetarian alternative, use boiled eggs (Anda Rassa) or a mix of vegetables like potatoes, cauliflower, and green peas. Adjust cooking times accordingly.
To make it milder, reduce the amount of red chilli powder and black peppercorns. For a spicier kick, add a few slit green chillies along with the tomatoes.
Chicken is an excellent source of high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The curry is rich in spices like turmeric, ginger, and garlic, which contain powerful compounds like curcumin and allicin, known for their anti-inflammatory and antioxidant properties.
The presence of red chilli powder and black peppercorns can provide a temporary boost to your metabolism, thanks to compounds like capsaicin and piperine.
One serving of Kombdi Rassa contains approximately 450-500 calories, depending on the amount of oil used and the fat content of the chicken.
Kombdi Rassa can be part of a healthy diet. It's rich in protein from chicken and contains beneficial spices. However, it can be high in fat due to the oil and coconut. To make it healthier, you can reduce the amount of oil used.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma from ingredients like stone flower and dried coconut. If you can't find it, you can substitute it with a good quality garam masala, though the flavor profile will be slightly different.
The term 'rassa' means a thin, soupy gravy. If your gravy is too thick, you may have added too little water or over-reduced it. You can simply add more hot water and simmer for a few more minutes to reach the desired consistency.
Yes, you can use boneless chicken. However, reduce the simmering time to 15-20 minutes to prevent the chicken from becoming dry and tough. Using bone-in chicken is traditional and adds more depth of flavor to the gravy.
Leftover Kombdi Rassa can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.