1. Chicken – Around 1.5 – 2 kg, cut into medium pieces
2. Onion – 2 medium-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 – 3 – 4 tbsp or as required
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 3 – 4 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 well until golden brown (take care not to burn). It will take at least 30 – 40 minutes (I did this step in a non-stick pan in order to minimize the use of oil). Bring down the flame to low.
3. Add the spice powders numbered 3. Saute for about 5 – 6 minutes or until their raw smell leaves (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 really well until tomato gets mashed up completely 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 gets well-coated with the gravy. Add 1/2 cup hot water. Close with the pressure cooker lid (you can use a regular vessel instead). 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, bring to a boil and cook for a few more minutes. You can either add 1 tsp coconut oil now or season it with mustards, dry red chilies and fried pearl onions 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.
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 mixie) , 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.