Monday, 2 March 2015


 During weekends my apartment is filled with the aroma of delicious chicken curries. The happiness of lively kitchens can be felt everywhere. It is family time, chit chats, dining with our loved ones (pending house hold chores apart). Weekdays are quite hectic for office goers and we cannot spend much time on cooking. Many of us prefer making some quick fix veg curries rather going for time consuming non veg on that busy days. The most time consuming step in curry making is sauteing of onion .Thanks to the invention of pressure cooker. It made our life easier.
 Coming to this recipe…Since this curry is made in cooker, the onions and other ingredients need not be fried for long time. It will get nicely cooked under high temperature and pressure without compromising on the taste. This can be made even on your busy weekdays too..Enjoy your dining everyday… 


1.      Chicken-750gm,cut into medium size pieces
2.      Onion-3medium,roughly chopped
3.      Ginger-1 n 1/2tblsp-chopped
4.      Garlic 1n 1/2tblsp
5.      Green chilly-4 nos-
6.      Tomatoe-2nos,chopped
7.      Coriander powder-2tblsp heaped
8.      Turmeric powder-1/4tsp
9.      Garam masala-3/4tsp
10.  Whole spices-cardomom-4nos,cloves 4nos,cinnamon-1 tsick
11.  Oil-2tblsp
12.  Salt
13.  Water-1 cup or more
14.  Coriander leaves- chopped, one hand ful
15.  For grinding-
Grated coconut-2 or 3 tblsp
Whole black pepper-1/2tblsp
Kus kus-1tsp

Method of preparation

1.      Heat oil in a cooker. Add whole spices. When the aroma comes add onions,ginger,garlic and green chillies.Saute for few minutes or until onions slightly changes its color.
2.      Add in all the powders and chopped tomatoes sauté for 2 minute. Add salt and chicken pieces mix well. Add water and cook for 2 or 3 whistles.
3.      By the time grind the ingredients listed under for grinding by adding little water.
4.      Open the cooker once the pressure goes down. Add the grinded coconut paste and boil the curry for few more minutes. Check for salt. Add some chopped coriander leaves and keep closed for some time.(if the curry is too thick some boiled water can be added)
This one goes well with rotis and appam.


  1. the kurma makes me drool... looks delicious...

  2. Strange how I only use pressure cooker to soften mutton or lamb. Over here chicken cooks within a minutes - fast and easy. Nevertheless with or without the cooker, I see the possibilities of this yummy thick chicken dish on my table soon.