Chicken Curry

Ingredients

• 500 gms Chicken (Cleaned and marinated)
• 6 unit/count Dry red chillies
• 0.5 tsp Black peppercorns
• 0.5 inch Cinnamon stick
• 3 unit/count Cloves
• 2 sprig Curry leaves
• 0.25 cup Coriander seeds
• 0.5 cup Coconut, grated (Roasted until light brown)
• 2 unit/count White onions (Sliced lengthwise)
• 5 unit/count Green chillies (Slit)
• 1 inch Ginger (Chopped)
• 5 unit/count Garlic flakes (Crushed)
• 6 tbsp Coconut oil
• 1 tsp Salt (To taste)
• 0.5 tsp Turmeric (For marination)
• 1 cup Water (For grinding and cooking)

Instructions

1. 1Clean the chicken pieces thoroughly in water. To eliminate any foul smell, you may add a few drops of vinegar to the water.
2. 2Marinate the chicken pieces with salt and turmeric. Set aside. Slice the onions lengthwise, slit the green chillies, and chop the ginger. Add half of these to the marinated chicken and reserve the rest for later use.
3. 3In a pan, heat 1 tablespoon of coconut oil. Add coriander seeds, grated coconut, dry red chillies, curry leaves, cinnamon, black peppercorns, and cloves. Roast on low flame until golden brown. Allow to cool, then grind into a fine paste using a mixer, adding water as needed.
4. 4In a pressure cooker, heat the remaining coconut oil. Add crushed ginger and garlic flakes, sautéing until fragrant. Add the reserved sliced onions, green chillies, and ginger, sautéing until translucent.
5. 5Add the ground spice paste to the cooker. Optionally, add a tablespoon of chicken masala. Incorporate the marinated chicken pieces, mixing well. Add a little water to achieve a thick consistency.
6. 6Close the pressure cooker lid and cook for 7 whistles. Allow the pressure to release naturally before opening.