This is a No Coconut, Pressure Cooker Chicken Curry.
This is one tastiest Kerala chicken curry recipe that can be cooked in no time.
This curry pairs well with Kerala breakfast recipes.
INGREDIENTS
Chicken – 600 gm
Turmeric powder – ½ tsp
Salt – ½ tsp
Onion, sliced – 2 medium
Green chilli – 2
Curry leaves
Tomato, chopped – 2 medium
Shallots – 12
Garlic – 12
Ginger, chopped – 1 tbsp
Coriander powder – 2 tbsp
Fennel seed powder – ½ tsp
Pepper powder – 1 tsp
Garam masala powder – ½ tsp
Kashmiri chilli powder – 2 tsp
Chilli powder – ½ tsp
Turmeric powder – ½ tsp
Cardamom – 1
Cloves – 2
Cinnamon stick – 2 small pieces
Clean and cut chicken into pieces.
Marinate chicken pieces with turmeric powder and salt. Set aside.
Grind shallots, ginger, and garlic. Add coriander powder, fennel seed powder, pepper powder, garam masala powder, Kashmiri chilli powder, chilli powder, turmeric powder, and little water. Grind again. Set ground paste aside.
Heat oil in a pressure cooker. Add cinnamon, cardamom, and cloves. When it starts to splutter, add curry leaves.
Saute onion by adding ½ tsp salt. Saute till onion is light brown in color. When onion is light brown in color, add ground paste. Saute for 5 minutes. If you feel masala is too dry, add coconut oil.
Add tomato and green chillies. Saute till tomato is mushy. Add chicken pieces. Mix well so that masala is well coated on to chicken. Add 1 cup of water and salt. Close the lid of pressure cooker. Pressure cook till 2nd whistle is about to come. When pressure is released, open the pressure cooker. Now chicken is cooked.
Cook for some more time so that gravy thickens. When gravy thickens, add curry leaves and coconut oil.
Kerala chicken curry is ready. Enjoy with rice, chapatti, Kerala porotta, puttu, idiyappam, etc.