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Umma's Chicken Curry

Course Meals
Cuisine Malabar
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author Rafeeda

Ingredients

  • 750 gm chicken cut into medium sized pcs
  • 1 tbsp oil
  • 2 medium onions thinly sliced
  • 3 green chillies slit
  • 1 tsp ginger paste
  • 1/2 tsp garlic paste
  • 2 medium tomatoes chopped
  • 1-1/2 tbsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp Kashmiri chilli powder
  • 3/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp fennel powder
  • 1/2 cup water approx
  • Salt to taste
  • Curry leaves for garnishing

Instructions

  • Heat oil in a pressure cooker. Add the onions and chillies with some salt and saute till soft.
  • Add the ginger and garlic paste and saute till the raw smell is gone.
  • Add the tomatoes and cook till mushy.
  • Now add the powders from coriander to fennel powder and mix well. Cook for a couple of minutes.
  • Now add the chicken and the water, mix well for the masala to incorporate. Close the lid, cook on high flame for one whistle and then leave it for five minutes on low flame.
  • Switch off and let the pressure go by itself.
  • Open the cooker, adjust salt and garnish with curry leaves. Serve warm with rice, rotis or
  • aleesa.

Notes

1. You can cook the chicken normally without using pressure cooker in a normal saucepan. Definitely it tastes better than the pressure cooked version!!!
2. Do not add more water than above, even if you add less it is fine. Chicken tends to release its water and if you add more, then you may have a watery curry as the final result.
3. I love adding potatoes to this curry, as it give a lovely flavor... but since I don't have a potato-friendly family, I avoid it.
4. You can even substitute water with coconut milk - that makes it tastes just too good!