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Chicken Pacha Masala Stew

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4.8 from 4 reviews

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.

  • Total Time: 50 mins
  • Yield: 4 servings 1x



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

Other Ingredients

  • 1 tablespoon coconut oil
  • a small piece cinnamon
  • 2 cloves
  • 2 cardamom
  • 2 bay leaves
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. Saute the onions for a few minutes until soft.
  5. Add in the remaining masala paste and the salt. Saute for five minutes.
  6. Add in the cooked chicken along with the juices and add in the second pressed coconut milk.
  7. 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.
  8. Serve hot!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Curry
  • Cuisine: Tamilnadu
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