Chicken recipes are delicious and most adored. Not only are they tasty but are nutritious too. They add good amount of proteins to our diet. Spicy Chicken Curry recipe can be made very quickly in a pressure cooker and is suited for those busy days.
- 1 pound of chopped chicken on bone.
- 1 cup of finely chopped onions.
- 1 cup of finely chopped tomatoes.
- 2 Tablespoon of chopped coriander leaves.
Spices for the curry
- small piece of cinnamon.
- 1 tablespoon of ginger and garlic paste.
- 1 tablespoon of powdered coriander seeds.
- a pinch of turmeric.
- 2-4 clove buds.
- 2-3 fresh cardamom seeds.
- 1 teaspoon of Garam Masala powder.
- 1 teaspoon of powdered cumin seeds.
- 1 teaspoon of powdered red chillies.
- salt as required.
- Vegetable oil as required.
- Water to cook as required.
Prep time: 10 minutes.
Cooking time: 15 minutes.
Start off with a clean cooker vessel by placing it on a low heat. Let the vessel heat up for half a second. Once the cooker heats up pour in some oil, you could also substitute with butter. Just when oil warms up add cinnamon, cardamoms and cloves while stirring up with a spatula. Let the spices take on the heat while you add finely chopped onions. Make sure to add whole spices as the recipe will turn out refreshing and aromatic.
Once you notice caramelised onions, add the ginger garlic paste while sautéing the mix. Notice the aroma of ginger and start adding turmeric, cumin powder, chilli powder, salt and ground coriander seeds.
Stir the spice mix continuously and toss the chopped tomatoes and sprinkle chopped coriander leaves into it. Let it simmer until you ensure well cooked tomato pieces. If you want this recipe to be tangier you must select juicy tomatoes or can choose canned tomato puree.
Once the above curry base is ready, toss in well cut pieces of chicken on bone into the cooker and make sure to sear the chicken on both the sides. Chicken pieces must absorb all the spices in the mix. Hence as soon as you add chicken pieces, avoid pouring water. Chicken on bone tastes much better in comparison to boneless chicken pieces. If the raw sides of the meat pieces are not seen anymore, proceed to pour water. Re-check and adjust the salt level in the curry.
Put the lid back on and let the curry pressure cook for 15 minutes.
After 15 minutes let it cool for some time, then remove the lid and sprinkle the Garam Masala powder to the cooked curry. This powder must be added at the end as it contains well roasted spice powder mix.
Just one last good stir and the” spicy chicken curry” will be ready to serve. This Indian spicy chicken curry can compliment a bowl of well cooked steam rice or any Indian bread. Before serving this curry garnish it with chopped fresh coriander leaves for an extra dose of aroma.