Kombdi Rassa - Malvani

• Black pepper

  5 g

• Chicken

  curry cut

  400 g

• Coconut milk

  100 ml

• Coriander leaves

  10 g

• Coriander seeds

  10 g

• Dried red chilli

  5 pc

• Freshly grated coconut

  70 g

• Ginger-garlic paste

  25 g

• Oil

  40 ml

• Onion

  sliced

  150 g

• Red chili powder

  7 g

• Salt

  to taste

• Turmeric powder

  3 g

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Method

1. 1Dry roast fresh coconut with coriander, peppercorns and dry chillies.
2. 2Grind the roasted mix with water into a smooth vatan paste.
3. 3Marinate chicken with turmeric, chilli powder, ginger and garlic.
4. 4Heat oil and fry sliced onions until golden brown.
5. 5Add the marinated chicken and sear until it changes colour.
6. 6Stir in the ground coconut paste and cook until fragrant.
7. 7Pour in thin coconut milk and water for a flowing rassa.
8. 8Simmer covered until the chicken is tender and the oil rises.
9. 9Garnish with coriander and serve with rice bhakri.