Chicken Curry – Village Style

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 well until all chicken pieces are completely coated. Let it sit for about 30 minutes.

Step 2: Prepare 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 evenly on low flame for about 1 minute until you get a nice aroma. Add 1 tbsp poppy seeds (optional) and 1 tbsp grated dry coconut (optional). Mix well. Switch off the stove, transfer to a plate, and cool completely.

Step 3: Grind Masala

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

Step 4: Sauté Onions and Green Chilli

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

Step 5: Add Ginger Garlic Paste and Tomatoes

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

Step 6: Add Curry Leaves and Marinated Chicken

Add a few sprigs of fresh curry leaves and mix it all in. Add the marinated chicken to the masala and mix it all well.

Step 7: Cook Chicken with Masala

Mix the marinated chicken together along with the tomato onion masala. Once the chicken is half cooked or once its color has changed from 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.

Step 8: Pressure Cook Chicken

Add 2 cups of water (250ml per cup). Mix it well along with the chicken. Close the cooker and cook for about 3 whistles on medium flame.

Step 9: Garnish and Serve

After 3 whistles, turn off the stove. Once the pressure is released, open the cooker. The chicken pieces should be beautifully cooked. Add a handful of chopped coriander leaves and mix everything well. Serve hot with rice, idlis, dosas, or parottas.

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

• Freshly ground masala powder significantly enhances the flavor and taste of the curry.

• If you don't have dry coconut, you can dry roast fresh grated coconut separately and add it.

• If poppy seeds are unavailable, you can omit them without significantly altering the recipe.

• Serve with hot steamed rice, idlis, dosas, or parottas.