Words by Pallavi Amberkar
Second generation recipe of Chicken Rassa from Malvan, Maharashtra
This curry was made every Sunday at home by mom. I have eaten this literally every Sunday while growing up n do it till date but haven’t got bored yet. I learnt the recipe from mom and when I got married my mom in law made the exact same recipe!! I was thrilled as I could continue eating it, my husband loves Chicken sukka - the dry version without any water and pairs it with sol kadi. It’s a divine combination with rice. Malvan is know for Sea food and meat preparations. My other favourite being the classic fish curry which is bright orange and tangy. So yum!
Ingredients:
- 1kg Chicken curry cuts
- 300gms finely chopped onions
- 1 inch ginger
- 8-10 cloves of garlic
- 2-3 green chillies
- 1 cup coriander leaves
- 2 tbsp Malvani Masala
- 1/2 tsp turmeric
- 2tsp salt
- 1 onion
- 1/2 cup grated coconut
Method:
- Green paste: grind together ginger, garlic, green chillies n coriander to a paste
- Brown paste: sauté onion n coconut in little oil till the mixture turns brown. Grind to a fine paste using little water.
- For the Curry: Sauté onions in oil till light brown. Add the green paste n sauté till raw smell goes. Add malvani masala, turmeric, salt. Then add chicken and hot water. Bring this to a boil n now add the brown paste. Cook this till chicken is done. Serve hot with Vade, Bhakri, Amboli or Chapati