Friday, 26 October 2012

Kolhapur pandra rassa (white chicken curry)

  Hi, this is yet another curry from kolhapur, here since curry is white, it is less spicy when compared to taambda curry, you can serve this dish  to kids.  You can also spice it up by adding green chilli paste(here i didnt add any) And yes, as told before you could add this base for veggi/mutton also.  This resembles some soupy consistency, so best can be had with dosas or appam.


  

Ingredients required:

  • 250 gm of chicken
  • one and half cup of chicken stock (got by pressure cooking chicken for one whistle, the remaining water makes the stock)
  • 3 tsp oil
  • one onion finely blended
  • one tsp ginger garlic paste
  • one tsp crushed cinnamon powder
  • one tsp poppy seeds and 1/2 tsp sesame seeds ground into paste
  • one cup coconut milk
  • coriander leaves to garnish
  • white pepper powder  and salt to taste

Method:

Heat oil in kadai, add crushed cinnamon powder

After a minute or two, add onion paste, followed by ginger garlic paste

Then chicken pieces along with chicken stock is added

Cook this till chicken gets cooked.  When chicken is partially done, add poppy seed-sesame seed paste.

 Finally when chicken gets almost cooked, add one cup of coconut milk and stir in simmer flame for about five to ten minutes. Add salt and white pepper to taste.  Garnish with coriander leaves and serve






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