Pandhra Rassa – Kolhapuri White Chicken Curry
For the Paste
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 . 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.
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. for a few seconds until fragrant, about .
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). until the onions turn translucent, ensuring they do not brown, which should take about .
Sear Chicken
Add 1 kg chicken pieces and salt to taste. the chicken, stirring occasionally, until it is nicely sealed and turns from pink flesh to white, which takes approximately .
Simmer Chicken
Pour in 2 cups of boiling water. Lower the heat, cover the pan, and cook for about until the chicken is mostly cooked through.
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.
Infuse Flavors and Serve
Cover the pan again and cook on a low heat for another 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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- This dish is traditionally madeIngredient swap
This dish is traditionally made with mutton (goat meat) in India, which can be used as a direct substitute for chicken.
Helpful Tips
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Your Notes
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