Chicken Curry (Gavran Style)
Summary
- A flavorful Indian chicken curry, cooked in a pressure cooker for quick preparation, featuring a rich blend of traditional spices and a coconut curry base, garnished with fresh coriander. This recipe offers a hearty and aromatic meal perfect for lunch or dinner.
Video Chapters
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All Ingredients - Main Ingredients
- Chicken pieces (with liver) 500g
- Oil 3 tablespoons
- Onion 1 medium, finely chopped
- Tomato 1 medium, finely chopped
- Turmeric Powder 1 teaspoon
- Coriander Powder 1 teaspoon
- Red Chilli Powder 1 tablespoon
- Onion Garlic Masala 1 tablespoon
- Chicken Masala 1 tablespoon
- Coconut Curry Base/Vatan 3 tablespoons
- Salt 1 teaspoon
- Water 1 cup
- Coriander Leaves 2 tablespoons, chopped
Tools You'll Need
- Pressure cooker
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil and Sauté Onions
Heat 3 tablespoons of oil in a pressure cooker. Add 1 medium finely chopped onion and until it turns light golden brown, which should take approximately .
Step 2: Add Tomatoes
Add 1 medium finely chopped tomato to the cooker. Mix well with the onions and cook until the tomatoes soften, which typically takes about .
Step 3: Add Dry Spices
Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 tablespoon red chilli powder, 1 tablespoon onion garlic masala, and 1 tablespoon chicken masala to the cooker. Mix all the spices thoroughly with the onion and tomato mixture.
Step 4: Sauté Masala
the masala mixture on medium heat until the oil separates from the spices, indicating that the masala is well cooked. This process usually takes about .
Step 5: Incorporate Coconut Curry Base
Add 3 tablespoons of coconut curry base (vatan) to the cooked masala. Mix it in thoroughly and continue to cook for another until the base is fragrant and well combined.
Step 6: Add Chicken and Salt
Add 500g of chicken pieces (including liver) to the cooker. Mix thoroughly with the masala, ensuring all pieces are coated. the chicken with the masala for about . Then, add 1 teaspoon of salt and mix well.
Step 7: Add Water and Coriander
Pour 1 cup of water into the cooker to achieve the desired gravy consistency. Add 2 tablespoons of chopped coriander leaves.
Step 8: Pressure Cook
Close the pressure cooker with its lid and cook for 1 whistle on medium heat. This will ensure the chicken is tender and cooked through.
Step 9: Serve
Once the pressure is naturally released, open the cooker. Serve the chicken curry hot, garnished with additional fresh coriander leaves if desired, alongside rice or bread.
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