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A fiery and aromatic chicken curry from Odisha, slow-cooked with a blend of spices until the meat is tender and the gravy is thick and rich. This rustic dish, known for its deep flavors, is a true taste of Odia home cooking.
For 4 servings
Marinate the Chicken
Fry Potatoes and Temper Spices
Build the Masala Base
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A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A fiery and aromatic chicken curry from Odisha, slow-cooked with a blend of spices until the meat is tender and the gravy is thick and rich. This rustic dish, known for its deep flavors, is a true taste of Odia home cooking.
This odia recipe takes 70 minutes to prepare and yields 4 servings. At 504.5 calories per serving with 48.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Perform the 'Kassa' (Slow Sauté)
Simmer and Finish the Curry
Garnish and Serve
Replace the chicken with 500g of paneer cubes or large chunks of mushrooms. Add them in Step 5, as they require less cooking time.
Substitute chicken with mutton to make the classic 'Mansa Kassa'. You will need to increase the slow-cooking time significantly, possibly using a pressure cooker to tenderize the meat first.
For a less rustic and slightly creamier texture, add 2-3 tablespoons of beaten yogurt (dahi) to the masala after the tomatoes are cooked. Make sure to whisk it in quickly on low heat to prevent curdling.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of ginger, garlic, and turmeric provides powerful antimicrobial and anti-inflammatory compounds that can help strengthen the immune system.
Spices like cloves, cinnamon, and turmeric are packed with antioxidants that help combat oxidative stress and protect cells from damage.
Coriander and cumin powders, key ingredients in the masala, are known in traditional medicine to aid digestion and improve gut health.
A typical serving of Kukuda Kassa (around 410g) contains approximately 450-550 calories. The exact count depends on the amount of oil used and the fat content of the chicken.
Kukuda Kassa can be part of a healthy diet. It's a great source of protein from chicken. The spices like turmeric, ginger, and garlic offer anti-inflammatory and immunity-boosting benefits. To make it healthier, you can reduce the amount of oil and potatoes.
Yes, you can use boneless chicken. However, bone-in chicken is traditionally used as it releases more flavor into the gravy, making it richer. If using boneless chicken, reduce the cooking time in steps 4 and 5 to avoid overcooking and drying out the meat.
This dish pairs wonderfully with plain steamed rice, which soaks up the delicious thick gravy. It also goes well with Indian flatbreads like roti, paratha, or naan.
To make the gravy thicker, you can simmer the curry uncovered for a few extra minutes to allow more water to evaporate. For a thinner gravy, simply add a little more hot water until you reach your desired consistency.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.