1. Chicken – 1 kg

2. Onion – 2 ...
Ginger – 1.5 inch, roughly chopped
Garlic – 8 cloves, roughly chopped
Green chilies – 6
Curry leaves – 1 sprig

3. Turmeric powder – 1/2 tsp
Chilly powder – 1 tbsp
Coriander powder – 1 tbsp
Chicken masala powder – 2.5 tsp

4. Tomato – 2 medium-small, chopped

5. Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Dry red chilies – 2
Curry leaves – 1 sprig


1. Grind the ginger, garlic, green chilies and curry leaves to a coarse mixtureand keep it aside. Now grind the roughly chopped onion to a coarse mixture.

2. Heat 2 tbsp coconut oil in a pressure-cooker. Add the ground ingredients with enough salt and saute until browned.

3. Add the spice powders numbered 3. Saute for about 30 seconds. Add chopped tomato pieces. Saute well until tomato gets mashed up and oil separates.

4. Add 1/4 cup hot water. Mix well. Add the chicken pieces, enough salt and mix everything well so that the chicken will be coated with the gravy. Add 1/2 cup hot water. Pressure-cook for 1 whistle. Switch off the flame. Check for salt and adjust.

5. Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared curry.

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