Chicken Pacha masala stew made with a simple masala paste made with green chillies and stewed in coconut milk. Perfect for Dosa, Appam and Idiyappam.
For the masala paste
- 6 green chillies (use less if you want a less spicy curry)
- 12 cloves garlic
- 1/2 inch ginger
- 1/2 inch cinnamon
- 1 teaspoon fennel seeds
- 1 teaspoon white poppy seeds
- 1 tablespoon coconut oil
- a small piece cinnamon
- 2 cloves
- 2 cardamom
- 2 bay leaves
- 2–3 green chillies (use less if you want a less spicy curry)
- 4 cloves garlic
- 1 cup chopped onions
- 1 teaspoon salt
- 1 cup second pressed coconut milk
- 1/2 cup first pressed coconut milk
- 500 grams chicken in bone
- Take a mixie jar and add in the green chillies, garlic, ginger, fennel seeds, poppy seeds and cinnamon. Grind to a smooth paste adding half a cup of water. Let the paste be very fine. Set aside.
- Take a pressure cooker and add in the chicken, half of the ground masala paste and half a teaspoon of salt. Add in a cup of water to the cooker. Cook for 3-4 whistles and remove from heat. Let the pressure from the cooker settle naturally. Set aside.
- Heat oil in a pan (coconut oil) and add in the cinnamon, clove, cardamom, bay leaves, green chillies and garlic. Add in the chopped onions.
- Saute the onions for a few minutes until soft.
- Add in the remaining masala paste and the salt. Saute for five minutes.
- Add in the cooked chicken along with the juices and add in the second pressed coconut milk.
- Add in the first pressed coconut milk. Simmer for just a minute. Do not let the curry simmer for a long time after adding the first pressed coconut milk. Chicken pacha masala stew is ready.
- Serve hot!
- Category: Curry
- Cuisine: Tamilnadu