1. Chicken – Around 1.5 – 2 kg
2. Onion – 2 large, roughly chopped
Ginger – 1.5 inch, roughly chopped
Garlic – 8 cloves, roughly chopped
Green chilies – 6
Curry leaves – 1 sprig
3. Turmeric powder – 1/2 tsp
Chilly powder – 1 tbsp ( I used 1 tsp cayenne chilly powder and 2.5 tsp kashmiri chilly powder)
Coriander powder – 1 tbsp
Garam masala powder – 2.5 tsp (Click here for the recipe)
4. Tomato – 2 medium-small, chopped
Salt – To taste
5. Coconut oil – 2 – 3 tbsp
Mustard seeds – 1/2 tsp
Dry red chilies – 2, broken
Curry leaves – 1 sprig
1. Grind the ginger, garlic, green chilies and curry leaves to a coarse mixture in the small jar of a mixer and then transfer to a small bowl. Now grind the roughly chopped onion to a coarse mixture, in 1 or 2 batches. (Onion paste will turn very bitter, if left outside for a long time so use it immediately after grinding.)
2. Heat 2 tbsp coconut oil in a pressure-cooker or a deep pan at medium-high heat. Add the ground ingredients numbered 2, enough salt and saute until browned. It will take at least 30 minutes (I did this step in a non-stick pan in order to minimize the use of oil).
3. Add the spice powders numbered 3. Saute for about 30 seconds (take care not to burn the powders, you can sprinkle a little water in order to prevent them from burning). Add chopped tomato pieces. Saute well until tomato gets mashed up and oil separates.
4. Add 1/4 cup hot water. Mix well. Add the chicken pieces, enough salt and mix everything well so that the chicken will be coated with the gravy. Add 1/2 cup hot water. Close with the cooker lid. Pressure-cook for 1 whistle. Switch off the flame. Set aside for 10 – 15 minutes or until the pressure releases. Open the pressure-cooker. Check for salt and adjust. The curry will have a thick gravy, if its very thick, add 1/2 cup hot water. You can either add 1 tsp coconut oil or season it with mustards and dry red chilies instead.
5. Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared curry. Close with a lid for 10 minutes. Open and mix well. Serve with rice, Kerala porotta, chapathis, idiyappam, appam, puttu etc.
1. This is an easy peasy recipe where we can avoid the marination and slow-cooking – everything can be done in the pressure cooker. This curry is perfect for making yummy Kerala style chicken biriyani. Add chopped mint leaves once the curry is done (no need to season it with mustards and dry red chilies). Use 4 cups of basmati rice for 1.5 – 2 kg chicken. Prepare the rice and layer the biriyani as explained in this biriyani recipe.
2. I did the first 3 steps in a non-stick pan in order to minimize the usage of coconut oil. You might have to add extra oil in between to prevent the onion mixture from sticking, if you are using a pressure cooker from the start.
3. For an extra taste, you can add 1/4 – 1/2 cup thick coconut milk or 2 tbsp cashew paste (soak 8 – 10 cashews in warm water for an hour, grind with little water in the small jar of a mixer) , once the curry is done. Cook for a few minutes at low heat and switch off.
4. Ground onion will taste bitter, if left outside for a long time. So try to use it immediately after grinding.