Pressure Cooker Chicken Curry
Finely sliced onions are sautéed with cumin and fennel seeds, complemented by the addition of chili, garlic, and ginger, creating a flavorful curry base. The real magic unfolds when we cook chicken with this aromatic curry base in a pressure cooker.
Ingredients
- 850 gms Chicken (measured after cleaning)
- 1 - 1.5 tbsp Chopped ginger & garlic (each)
- 1/2 tsp Turmeric powder
- 2 tsp Chilli powder
- 3 tsp Coriander powder
- 1/2 - 1 tsp Whole black pepper
- 1 tsp Fennel seeds
- 3 Cardamom seeds
- a small piece Cinnamon
- 4 Cloves
- 1 tbsp Vinegar
- 3 medium Onion (sliced)
- 1 - 1.25 cups Thin coconut milk / water
- 1/2 tsp Mustard seeds
- 5 Small onion / shallots (sliced)
- Oil (I used coconut oil)
- Salt
- Curry leaves
Instructions
- Grind together ingredients listed from chopped ginger & garlic - vinegar with 2 tbsp water, to a smooth paste.
- Marinate cleaned chicken pieces with this ground paste and keep aside.
- Heat oil in a pressure cooker. Add sliced onion and cook till it turns golden brown. Add marinated chicken pieces and mix well. Cook on med-high flame for 2-3 mins, till chicken starts changing colour. Add thin coconut milk / water and mix well. Bring to boil. Cover and put the weight on.
- Cook on full flame till the first whistle comes. Reduce the flame to lowest and cook for 8-10 mins. Switch off the flame. Keep the cooker closed till the pressure drops naturally, 10-15 mins.
- Open the cooker and mix well. Dont worry, if the gravy looks separated (if using coconut milk), it will be ok, after you mix it.
- If you want a thicker gravy, continue to cook on low-medium flame, without covering. Once the gravy reaches your desired consistency, switch off the gas and add tadka.
- For tadka, heat oil in a small pan and crackle the mustard seeds. Add sliced small onion and curry leaves. Fry till it becomes golden brown. Add it to the curry.
- Let the curry rest for half an hour for the flavour to settle in.
- Serve with Rice, Roti, Appam, Idiyappam, Puttu etc;
Notes
You can also cook this in a non stick pan, the cooking time varies. If you prefer a thicker and richer version, add some cashew paste in the end and cook for 3-4 mins. You can soak 5-6 cashews in 2 tbsp hot water for 10 mins and grind it to a smooth paste.
Tried this recipe?Let us know how it was!