Aloo Chicken Curry Recipe
- Total time
- 60 min
- Serves
- 4
- Cuisine
- Indian
Ingredients
- Oil - 2 tblspn
- Fennel Seeds / Sombu / Saunf - 1 tblspn
- Cinnamon Stick / Pattai - 3 cm piece
- Green Cardamom / Yelakai - 4 crushed
- Black Cardamom - 1 crushed
- Curry Leaves - 1 sprig
- Onions - 1 large sliced thinly
- Green Chillies - 1 slit
- Ginger Garlic Paste - 1 tblspn
- Tomatoes - 2 large chopped finely
- Chilli Powder - 1.5 tblspn or to taste
- Coriander Powder / Malli Podi- 3 tblspn
- Turmeric Powder / Manjal Podi - 1 tsp
- Garam Masala Powder - 1 tblspn
- Salt to taste
- Chicken - 1/2 kg
- Potatoes - 1 large peeled and cubed
- Fresh Coconut - 1/2 cup grated
- Coriander Leaves a handful chopped finely
- Water - 1 cup or as needed
Steps
- 1
Take coconut in a blender and make it into a fine paste by adding some water.
- 2
Heat oil in a pan, add in all the seasoning ingredients, curry leaves and saute for a min.
- 3
Add in onions, green chillies and saute till golden brown.
- 4
Add in ginger garlic paste and saute for a min.
- 5
Now add in tomatoes and cook till the tomatoes turn mushy.
- 6
Add in all the spice powders and mix well.
- 7
Now transfer this to a pressure cooker, add chicken and potatoes along with salt and water. Cover and Pressure cook for 2 whistle. Simmer the pan and cook for another 10 mins. Turn off the heat and let the steam go all by itself.
- 8
Open the cooker and add in coconut paste and mix well. Add more water if needed.
- 9
Cook this whole thing till oil separates.
- 10
Now add in coriander leaves and mix well.
- 11
Serve.
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