Village Style Chicken Curry
Introduction
This recipe is a journey into the heart of traditional cooking with a Village Style Chicken Curry. At its core is a transformative step: the creation of a special masala powder, freshly roasted and ground, which unlocks a depth of flavor unmatched by pre-made blends. Guided by Chef Himma Suban, this method celebrates the timeless technique of building flavor from scratch, promising a curry that is both wonderfully aromatic and richly complex.
Summary of the Recipe
This recipe yields a delicious and spicy Village style chicken curry. It involves three main stages: marinating the chicken, preparing a special roasted and ground masala powder, and cooking the marinated chicken with an onion and tomato base in a pressure cooker . The dish is designed to be a perfect, enjoyable curry, especially if one is “under the weather”.
Serving
This chicken curry is a perfect side dish for Rice & Idli Dosa. The finished curry should be served nice and hot.
Preparation Time
- Marination: Let the chicken sit for about half an hour.
- Masala Roasting: Roast the spices evenly for about a minute.
- Curry Simmering (pre-pressure): Let the chicken cook with the ground masala for about 2 to 3 minutes on medium Flame .
- Pressure Cooking: Cook the curry for about three whistles on medium flame .
Equipment Needed
- Kaidai (used for roasting the Masala and potentially for cooking the curry).
- Pressure cooker ( for cooking the curry).
- Mixer jar (grinding the roasted Masala).
Ingredients
Marination and Main Curry Ingredients (1 Kilo Chicken)
- Chicken: 1 kilo 🍗
- Salt: 2 teaspoons (for marination) 🧂
- Turmeric powder: 1 teaspoon (for marination) 💛
- Red chili powder: 2 teaspoons (for marination) 🌶️
- Gingely oil: 3 tablespoons 🫒
- Onions: two large (pulsed to a rough coast mixture) 🧅
- Green chili: one (slit) 🫑
- Freshly pound ginger garlic: 1 tablespoon 🧄
- Tomatoes: three (roughly chopped) 🍅
- Fresh Curry leaves 🌿
- Water: two cups (250 ml cup measurement) 💧
- Chopped coriander leaves: a handful (for garnish) 🪴
Special Masala Powder Ingredients
- Coriander seeds: 3 tablespoons 🌿
- Cinnamon: one piece 🪵
- Cloves: eight ❇️
- Cardamom: two 🟢
- Star ones: one 🌟
- Cumin seeds: 2 teaspoons 🫛
- Pepper corns: half teaspoon ⚫
- Poppy seeds: 1 tablespoon (optional) ⚪
- Grated dry coconut: 1 tablespoon 🥥
Instructions for Village Style Chicken Curry
Step 1: Marinating the Chicken
Take 1 kilo of chicken . Add 2 teaspoons of salt, 1 teaspoon turmeric powder, and 2 teaspoons of red chili powder to the chicken . Mix it all well until all chicken pieces are completely coated . Let the chicken sit for about half an hour.
To the kadai, add the following ingredients:
- Add 3 tablespoons of coriander seeds, one piece of cinnamon, eight cloves, two cardamom, one star ones, one piece of ma, 2 teaspoons of cumin seeds, and half teaspoon pepper corns.
- Roast these ingredients evenly, keeping the flame on low, for about a minute .
- Once a nice aroma is released, add a tablespoon of poppy seeds (this ingredient is optional) .
- Add 1 tablespoon of grated dry coconut (if using fresh coconut, dry roast it separately before adding it) .
- Switch off the stove, transfer the ingredients to a plate, and cool them completely .
- 6. Transfer the roasted ingredients to a mixer jar and grind them all to a nice fine powder .
- 7. Transfer the ground masala powder to a bowl and keep it aside .
Step 3: Cooking the Curry
To a kadai, add 3 tablespoons of gingely oil, Add the onions , Add one slit green chili Sauté the onions until they turn golden brown .
Add 1 tablespoon of freshly pound ginger garlic and mix well .
Then add three roughly chopped tomatoes.
Once the tomatoes have cooked nicely, Add the marinated chicken to the masala base and mix it all well . Mix the marinated chicken together along with the tomato onion masala.
Once the chicken is half cooked or once the color has changed and it is no more pink, add the freshly ground Masala powder to it . Mix everything together and let this cook for about 2 to 3 minutes on medium flame .
Add two cups of water (using a 250 ml cup measurement) and mix well along with the chicken .
Transfer this chicken into the pressure cooker.
Close the cooker and cook this for about three whistles on medium flame.
Step 4: Finishing and Serving
After three whistles, turn off the stove. Once the pressure is released, open the cooker. The chicken pieces should have cooked beautifully.
Add a handful of chopped coriander leaves and mix everything well.
The delicious and spicy Village style chicken curry is then ready to be served nice and hot
“Let’s Cook This Together!” My goal is to make sure you succeed in your kitchen. If you hit a snag while making this “Village Style Chicken Curry” , I want to hear about it. Send me an email directly, and I’ll do my best to help you troubleshoot so your meal turns perfectly.myhomekitchen333@gmail.com.
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