Chicken Curry – Village Style
For Marinating Chicken
For Masala Powder
For Curry Base
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 .
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 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.
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.
Sauté Onions and Green Chilli
To a pressure cooker, add 3 tbsp gingely oil. Add 2 chopped onions ( twice in a mixer jar for a rough coarse mixture) and 1 slit green chilli. until the onions turn golden brown.
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 until the tomatoes are nicely cooked.
Add Curry Leaves and Marinated Chicken
Add a few sprigs of fresh curry leaves and mix it all in. Add the chicken to the masala and mix it all well.
Cook Chicken with Masala
Mix the 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 on medium flame.
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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 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 Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- If poppy seeds are unavailableCustomise
You can omit them without significantly altering the recipe.
- Serve with hot steamed ricePreparation tip
Idlis, dosas, or parottas.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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