Traditional Chicken Curry

This is the chicken curry, my Mom would make every Sunday and I still love this recipe better than any other chicken preparation. And of course! Like all my recipes, this is very simple to make.

Marinate the Chicken
1. Wash and dry the chicken pieces
2. Take 1 tbspn of cooking oil, 1 tspn turmeric, 1 tspn red chilly powder, 1 tspn of coriander powder, 2 tspn of garlic flakes, 1 tbsn of yogurt and mix it well with the chicken pieces
3. Keep it aside for about 20 minutes

Chicken Gravy
1. Heat 1 tbsn of oil in a pressure cooker
2. Add 4-5 cloves, 1/2 tspn black pepper, 1 bay leaf, 3-4 crushed cardamoms, 1" cinnamon stick to the oil
3. Once they start spluttering, add finely chopped onion (1 large onion) and stir well until the onions turn golden yellow
4. Add the marinated chicken and mix well
5. Add a pinch of oil, stir for another 2 minutes and let it simmer for 5-6 minutes on low-medium heat. Keep stirring occasionally such that the gravy does not stick to the bottom of the pressure cooker
6. Chicken will leave its juices and will give the gravy a very special aroma
7. Finally, add 1/2 cup of water to the gravy and pressure cook for one whistle (about 5 minutes). The water can be added based on desired consistency
8. Keep the cooker closed for 3-4 minutes or until ready to serve
9. Just before serving, open the cooker and stir the gravy, on high heat, for 1 minute

The entire house will be filled with the rich Chicken Curry aroma. Believe me, keep someone to watch on you when you are eating. Because, you will not stop!

Tastes equally well with rice or chapati.