Pandhra Rassa – Kolhapuri White Chicken Curry

Step 1: Prepare the Cashew and Poppy Seed Paste

Take 1/4 cup cashews and 2 tablespoons white poppy seeds, add them to a bowl, and soak them in boiling water for 10-15 minutes. Once soaked, add them to a grinder along with 1/4 cup freshly grated coconut. Add water as needed and blend to a fine, smooth paste. Set aside.

Step 2: Temper Whole Spices

Heat 2 tablespoons of ghee in a kadai (or a pot/Dutch oven) over medium heat. Add 1 teaspoon cumin seeds, 1-2 small cinnamon sticks, 3-4 green cardamom pods, 1 black cardamom pod, 1 whole star anise, 1 large bay leaf (torn in two), and 1 teaspoon black peppercorns. Sauté for a few seconds until fragrant, about 30-60 seconds.

Step 3: Sauté Aromatics

Add 1 chopped large onion, 1 tablespoon ginger garlic paste, and 1 green chili (pierced with a knife to prevent it from exploding). Sauté until the onions turn translucent, ensuring they do not brown, which should take about 3-5 minutes.

Step 4: Sear Chicken

Add 1 kg chicken pieces and salt to taste. Sauté the chicken, stirring occasionally, until it is nicely sealed and turns from pink flesh to white, which takes approximately 5-7 minutes.

Step 5: Simmer Chicken

Pour in 2 cups of boiling water. Lower the heat, cover the pan, and cook for about 10-15 minutes until the chicken is mostly cooked through.

Step 6: Add Paste and Coconut Milk

Uncover the pan. Add the prepared cashew, poppy seed, and coconut paste. Stir well to combine. Then, pour in 1/2 cup of coconut milk and mix thoroughly.

Step 7: Infuse Flavors and Serve

Cover the pan again and cook on a low heat for another 5 minutes to allow all the flavors to meld and infuse. Uncover and stir. If the curry is too thick, you can add a little more water to achieve your desired consistency. Garnish with fresh coriander before serving. The chicken should be perfectly cooked and tender.

• For a more authentic and richer flavor, use mutton (goat meat) instead of chicken.

• Adjust the quantity of water or paste to achieve your desired consistency; more water for a soup-like broth, less for a thicker stew.

• If you prefer a spicier dish, split the green chili open before sautéing to release more heat.

• This dish is traditionally made with mutton (goat meat) in India, which can be used as a direct substitute for chicken.