Nov 162013

I am busy. My wife is busier. Kids like Chicken curry. Faced with these realities, I created the following recipe that is quick and tasty. I reduced it to the bare minimum of effort, with some optional variations. I made it at a few friends places and they asked me for the recipe. I am sure there are several similar ones – but I made is simple, made it parallel, and made it foolproof. Please feel free to comment and share with others.


  1. One Costco chicken packet (thighs with bones): It weighs around 0.5 kg, slightly more than a pound, I think.
  2. Onions: 2 medium, or One large.
  3. Oil: 1 table spoon.
  4. Salt: 1 teaspoon
  5. Chili powder: 1 teaspoon
  6. Turmeric: 0.5 teaspoon
  7. Garlic+ ginger paste: 1 Table spoon. Store bought variety will do.
  8. Dry whole masala: two cardamom, two bay leaves, two small cinnamon sticks, two cloves
  9. Other roast masala: 1 table spoon coriander seeds, 8 Almonds, 6 cashews
  10. Optional: Kasuri methi leaves. Coriander leaves

Vessels needed:

  1. Pressure cooker: Medium size
  2. Toaster Oven: for roasting the roast masala.


Read the process once or twice. I tried to parallelize it – while something is cooking, I do something else.

To start with chop the onions. Just dice them. No need to do a fine job. Don’t make them too big.


While chopping the onions, you go ahead and put the pressure cooker on the stove. Heat up the oil. By the time onions are chopped, your oil should be hot.

Add the dry masala to the oil.


When the bay leaves turn brown, add the onions. While the onions are frying, start chopping the chicken into small cubes. Make sure you cut through the bones. It is the bones that make good gravy.


After the onions are fried, add turmeric, chili powder, and salt to the onions. When they are translucent, add garlic ginger paste.


Now, you are ready to add chicken


While the chicken is frying (without putting the lid on), toast the coriander, almonds, and cashews, separately, in a toaster oven. They should become brown, but not burnt. Here is how they look:


Grind them fine. Don’t worry if there are some nuts that are not completely ground.


By now, your chicken in the pressure cooker is mostly done. Remember that you did not yet put the lid on. That is, there is no pink color – the chicken would be light brown. Now, add the powder. Fry for one or two minutes. Now, add water (1 cup).  It should look like this:


Basically, all the ingredients are in. Now is the time to add optional ingredients (like methi, coriander leaves etc). After that, put the lid on the pressure cooker and cook. While the pressure cooker is going on, you can set the rice cooker on, clean the counter, and set the table etc.

Once the pressure cooker whistles once or twice, turn off the stove and leave the pressure on. When you can safely remove the lid, do so. Here is the final look:


Now, optionally, squeeze a little lemon juice (even the bottle one will do – perhaps a tea spoon).  As you can see, we got the separation oil from the curry thing going. It goes well with rice or roti. Make sure that you do not eat the dry masala ingredients in the gravy!

Bon appétit!

 Posted by at 11:48 am