Chicken Curry (using Pressure Cooker) / Kozhi Kulambu

Here is a spicy, delicious and aromatic chicken gravy made much easier & faster using a pressure cooker!

Serves - 5 to 6 persons

Ingredients: 

Chicken (bone in) - 750 g (clean and cut into medium sized pieces)
Onion - 1 (finely chopped)
Tomato - 1 (pureed)
Green chillies - 2
Ginger garlic paste - 1 tbsp
Turmeric powder - ½ tsp
Red chilli powder - 1½ tsp
Corriander powder - 3 tsp 

To Temper: 

Cinnamon -1
Cloves - 3 or 4
Cardamom - 2
Curry leaves - 1 sprig
Bay leaf - 1
Oil - 1 tbsp

To Grind:

Saunf / Fennel seeds - 1 tsp
Grated coconut - ½ cup
Roasted channa dhal (pottukkadalai) / Cashew nuts --1 tbsp

Directions:

Marinate the chicken with turmeric powder; keep aside.

Grind saunf and grated coconut with water to a fine paste; keep aside.

Take a pressure cooker and pour oil; once it becomes hot, add cinnamon, cloves, cardamom, bay leave and curry leaves .

When it crackles, add the finely chopped onions and saute till the colour changes. Now add ginger garlic paste, tomato puree, red chilli powder, coriander powder and salt. 

Saute for a minute; add little water, if it sticks to the pan. 

Now add the marinated chicken; mix well till the masala coats well over the chicken. And add the grounded paste with 3/4 to 1 cup of water. 

When the water starts boiling, check for salt and spice (if you feel spice is more, add lime juice to reduce it). Close the cooker with the lid. 

After the first whistle simmer for five minutes and switch off the gas. 

When you open the lid you can feel the chicken soft and see the oil separated. 

Garnish with corriander leaves and serve hot with steamed rice.

This will be a best accompaniment for Biriyani, Parotta, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).

Note:

Adjust the water quantity and spice level to suit your taste.

Check out my mom's special chicken gravy which i posted earlier.