SouthIndian Chicken Curry

This recipe is courtesy by Mrs. Juliet Lawrence.

One of my close friend have been so wonderful & generous to share her mom's recipe

" A SouthIndian style Chicken recipe" .

What i love about it is the aromatic smell that one get right when you grind the masala & how creamy the overall texture just like restaurant . If you have followed the exact method of patiently sautéing it on medium flame for longer, then you will be successful into transforming the curry into lip smacking dark rich curry.

Ingredients :-

Chicken 1 Kg

Coconut oil 2 -4 Tbsp

Onion 2 Chopped

Coriander Leaves 1/2- 1 cup chopped

Red Chilli powder 1Tsp - 1 Tbsp ( as per taste)

Garam masala powder 2 Tsp

Turmeric powder 1 Tbsp

Coriander Powder 1 Tbsp

Hing / Asafetida 1/2 Tsp

Salt 1 Tsp ( as per taste )

Ginger Paste 1 Tsp

Garlic Paste 1 Tsp

Water 1-2 cups As much needed.

*** If you are cooking more quantity of Chicken, then double all the ingredients taken **

Ingredients for Masala :-

Cumin Seeds 1 Tsp

Mustard Seeds 1 Tsp

Medium Onion 2-3 (Sliced / chopped)

Grated Coconut 1/2 -1 cup

Tomato 2

Method :-

1) First step is to grind all the listed ingredients of masala all at once

Or as shown below

1) Grind Cumin seeds( 1 Tsp ) and mustard seeds( 1 Tsp) into fine powder and remove it in a bowl .

2) Grind Onion Slices into soft paste consistency & pour into the same bowl.

3) Grind Tomato and Grated Coconut until soft paste and remove it in the bowl as well. And combine all well together.

Lets begin with the process of cooking Curry :-

1) In a Pressure cooker (or an Instant pot with pressure cooker option ) Take Oil - 2 -4 Tbsp , When hot enough add onions (2) chopped , Salt( 1 Tsp), Ginger Garlic Paste( 1 Tsp each ) and cook it until oil separates and raw smell of garlic disappears. - around 5 Mins

Note :- If you cook the onions for long until dark brown, it gives the curry dark brown color.

Now add Hing/ Asafoetida - 1Tsp , Turmeric powder 1 Tbsp , Coriander Powder -1 Tbsp & Red Chili Powder -1 tsp - 1 Tbsp and sauté it properly until oil separates .

2) Then add the prepared masala and cook until 10 mins or longer on low to medium flame, until you will notice the masala have cooked properly or its color changes.

Later add 1 kg of chicken ( in case you have taken more quantity of chicken then double the quantity of rest of the ingredients.

Add 1/2 cup of water and pressure cook until 4-5 Whistles( Note :- the cooking time of all the pressure cooker varies).

2 Tbsp of Garam Masala, 1/2 - 1 cup of Coriander Leaves and 1- 2 cup of water ( you can add more water for extra watery curry) and cook for 5-10 mins or longer .

Optional :-

For better color and taste :- Add 4-5 cups of water and cook covered on low flame for 15-20 mins.