Step 1: Marinate the Chicken

Take 1 kg of chicken. Add 2 tsp salt, 1 tsp turmeric powder, and 2 tsp red chilli powder. Mix it all well until all chicken pieces are completely coated. Let it sit for about 30 minutes.

Step 2: Prepare the Masala Powder

To a kadai, add 3 tbsp coriander seeds, 1 piece cinnamon, 8 cloves, 2 cardamom, 1 star anise, 1 piece mace, 2 tsp cumin seeds, and 1/2 tsp peppercorns. Roast it evenly on low flame for about 1 minute until you get a nice aroma.

Step 3: Add Poppy Seeds and Coconut to Masala

Add 1 tbsp poppy seeds (optional) and 1 tbsp grated dry coconut. Continue roasting until done. Switch off the stove, transfer to a plate, and cool completely.

Step 4: Grind the Masala

Transfer the roasted ingredients to a mixer jar and grind it all to a nice fine powder. Transfer the ground masala powder to a bowl and keep it aside.

Step 5: Sauté Onions and Green Chilli

To a pressure cooker or kadai, add 3 tbsp gingely oil. Add 2 chopped large onions (pulsed twice in a mixer for a rough coarse mixture) and 1 slit green chilli. Sauté it until the onions turn golden brown.

Step 6: Add Ginger Garlic and Tomatoes

Add 1 tbsp of freshly pounded ginger garlic and mix well. Then add 3 roughly chopped tomatoes and sauté until the tomatoes are cooked nicely.

Step 7: Add Curry Leaves and Marinated Chicken

Add some fresh curry leaves and mix it all in. Add the marinated chicken to the masala and mix it all well. Mix the marinated chicken together along with the tomato onion masala.

Step 8: Add Ground Masala and Water

Once the chicken is half cooked or once the color has changed and it's no longer pink, add the freshly ground masala powder to it. Mix it all together. Let this cook for about 2 to 3 minutes on medium flame. Add 2 cups of water (250ml cup measurement). Mix it well along with the chicken.

Step 9: Pressure Cook the Chicken Curry

Close the cooker and cook this for about 3 whistles on medium flame.

Step 10: Finish with Coriander Leaves

After 3 whistles, turn off the stove. Once the pressure is released, open the cooker. The chicken pieces have cooked beautifully. Add a handful of chopped coriander leaves and mix everything well.

Step 11: Serve the Chicken Curry

The delicious and spicy village-style chicken curry is ready to be served nice and hot. It goes very well with rice, idlis, dosas, and even parathas.

• Freshly roasting and grinding the masala spices significantly enhances the flavor and taste of the curry.

• Adjust the quantity of green chilies and red chili powder according to your preferred spice level.

• If dry coconut is unavailable, fresh coconut can be dry roasted separately and added.

• You can omit poppy seeds if not available or preferred.

• Fresh coconut can be used instead of grated dry coconut; dry roast it separately before grinding with other spices.