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Thursday, August 2, 2012

Chicken Curry (CKP style Chicken Rassa)

I had received around 2-3 requests for a chicken curry recipe since last month, some through emails and some personal. So I made this traditional CKP style Chicken Curry right away and believe me, I had been meaning to post it since a long time. But I was absolutely not happy with that picture and taking another better picture would have required some more patience and hunger control, which I had lost after making this elaborate recipe. 'Cause believe me, though the recipe seems a little time consuming, the aroma and the taste of this traditional style CKP Chicken Rassa is phenomenal and certainly pays for all those efforts.

Chicken Curry (CKP style Chicken Rassa)
Chicken Curry (CKP style Chicken Rassa) 
Chicken Curry - Recipe
Chicken - 1/2 Kg.
Onions - 2 medium
Tomato - 1
Ginger - small 1/4 inch piece
Garlic - 5-6 cloves
Green chillies - 2
Coriander leaves - few sprigs
Yogurt - 1-2 teaspoons
Coconut - 1 - 2 tablespoons (grated or scraped)
Cloves - 1-2
Cinnamon - small 1/4 inch piece
Poppy seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Caraway seeds - 1/2 teaspoon
Dry red chillies - 2
Fennel seeds - 1/2 teaspoon
Black Pepper (whole) - 3-4
Turmeric powder - 1 teaspoon
Red chilli powder - 1-2 teaspoons
Salt and Oil
For Tempering:
Clove - 1
Cinnamon - small 1/4 inch piece
Bay leaves - 1-2
Asafoetida powder - 1-2 pinches

1. Make a paste of ginger, garlic, green chillies and a handful of coriander leaves.
2. Marinate chicken pieces with this paste along with turmeric powder, red chilli powder, some salt and yogurt. Keep aside for at least an hour.
3. Slice one onion and finely chop the second one. Finely chop the tomatoes.
4. Add a teaspoon of oil to a pan or a Tawa. Add the sliced onions and saute' on a low flame until the onion turns golden brown.
5. Remove the onion from pan and keep aside. Add the scraped/grated coconut to the pan and roast on low flame until light brown. Remove and make a paste of this onion and coconut with the help of water.
6. On the same pan, add the spices - Cloves, cinnamon, poppy seeds, caraway seeds, coriander seeds, fennel seeds, black pepper and dry red chillies. Dry roast these spices on a low flame until fragrant (1-2 minutes). Grind them into powder when cool.
7. Heat oil in a pan. Temper with Clove, cinnamon, bay leaves and asafoetida powder.
8. Add the chopped onion and saute'. Then, add finely chopped tomatoes and saute'.
9. Add the dry roasted spice powder. You can add all of it or half of it and then adjust the spice level later.
10. Add marinated chicken. Mix everything well and cover and cook for 15-20 minutes.
11. Add the coconut - onion paste, salt and a cup of water. Cover and cook the chicken. Adjust the red chilli powder, spices and salt.
12. Garnish with coriander leaves and serve with chapati, roti or rice.


Chicken Curry (CKP style Chicken Rassa)
Chicken Curry (CKP style Chicken Rassa) 
Some variations:
1. Add coconut milk instead of scraped coconut.
2. You can use the same recipe for boneless chicken