Ingredients
Scale
Pressure Cooking Ingredients
- 1/2 kg chicken with bone
- 2 tomatoes
- 10 cloves garlic
- 2 inch piece ginger, peeled
- 1 medium sized onion, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 tablespoon red chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon salt
For Tempering
- 2 tablespoon peanut oil
- 1/2 tablespoon fennel seeds
- 3 cloves
- 3 cardamom
- 2 inch piece cinnamon
- 3 sprigs curry leaves
- 6 green chillies
- 4 tablespoons fresh shredded coconut ground into a paste with 1/2 cup of water
- 3 sprigs coriander leaves, chopped fine
Instructions
- Clean and cut half kg of chicken with bone and place it in a pressure cooker. Grind 2 tomatoes in a blender / mixie to a paste. Add it to the cooker.
- Grind the ginger and garlic with 1/4 cup of water to a smooth paste. Add it to the cooker.
- Add the masala powders.
- Add in one finely chopped onion and the masala powders. Add the salt. Add one cup of water.
- Mix everything well and cover the cooker with a lid and pressure cook for 4 whistles. Approximately 7-8 minutes on medium flame. Switch off the flame and wait for the pressure to release naturally. Set aside.
- Heat oil in a pan and add in the fennel seeds, cloves, cardamom and cinnamon. Let it splutter. Add in the cooked chicken curry.
- Add in the curry leaves, green chillies and the coconut paste. Let it simmer for 5 minutes. Switch off the flame and garnish with coriander leaves.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Non Veg Curry, Side Dish
- Cuisine: South Indian, Tamilnadu