Chicken Curry Recipe | Tamil Nadu style (without Coconut)

Chicken Curry Recipe

 This recipe is surprisingly quick and easy to cook .

Ingredients

• 1/2 kg chicken
• 15 sambar (small) onion
• 3 tomato
• 1 Tbsp ginger garlic paste
• 1 Tsp cumin 
• 1 Tsp fennel seeds
• 2 clove
• 1 bay leaf
• Cinnamon small piece
• 2 cardamom
• 1 Tsp chilli powder
• 2 Tsp coriander powder
• 1/2 Tsp turmeric powder
• 1 Tbsp coconut powder
• 2 Tbsp oil
• 1 Tsp mustard
• Chopped coriander leaves
• Chopped curry leaves

Preparation method

First prepare Chicken Masala

• Heat the pan without oil and put 2 cloves, 1 bay leaf, cinnamon, 2 cardamom, 1 Tsp cumin and fennel seeds fry for 1 min. Keep this aside for about 5 minutes, after that put all these into a blender and grind them to get Chicken Masala base.
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• Note: This masala base can be used for Mutton Curry as well, which will be another post.

Step by step procedure:

1. Heat the pressure cooker in low flame, put 2 Tbsp oil and then add mustard seeds, curry leaves. After a minute, sprinkle finely chopped 10 small onions into the cooker, 
2. Fry the chopped onions until it gets a brownish colour and then add finely chopped 3 tomatoes
3. Mash the mixture in the cooker gently, mash (and cook) the tomatoes until it becomes mediumly mashed and then add salt to taste.
4. Now, after a minute add 1 Tsp ginger garlic paste and then add 1 Tsp chilli powder , 1/2 Tsp turmeric powder, 2 Tbsp coriander powder and then add 2 Tbsp chicken masala base that we had prepared earlier.
5. Cook this mixture for 2 mins and then add the chicken pieces and 2 glasses water
6. Close the cooker with lid, do not put on the weight yet.
7. After steam is visible (will take upto 5 minutes), put the weight onto the pressure cooker.
8. Wait until the first whistle of the cooker, at this point switch off the flame.
9. Leave the cooker untouched for about 15 mins, during this time the chicken is being cooked under the pressure and heat.
10. Meanwhile, put fennel seed and 5 small onions into a blender and grind them finely. 
11. Now, once the 15 mins ends, open the cooker, add the mixture of fennel seeds and small onions that we blended and additionally add 1 Tbsp coconut powder keep the cooker in low flame (no need to close the lid of the cooker) for another 15 mins. After 15 mins, add few coriander leaves and then switch off the flame.