Chettinad Chicken Curry

Ingredients

Equipment

• pressure cooker – I have an electric, but I will also give instructions for a more authentic stove-top pressure cooker as well.
• spice grinder (a coffee grinder or blender may also work)
• skillet for dry roasting spices

Process

1. Cut chicken into 1-2 inch cubes. Marinate for 20 minutes with turmeric, lemon juice, and a few generous pinches of salt.
2. Place skillet on medium heat. Dry roast all whole spices except the coconut. Wait until the coriander turns a light golden brown. The spices should be strongly aromatic at this point. Then add the coconut until it turns a golden brown.
3. Take off heat and place in spice grinder.
4. Finely grind the spices, adding a little bit of water as you go until it forms a thick paste. It should not be liquidy, but also no longer a dry powder. When done, set aside for later.
5. Thinly slice the onion, and dice the tomatoes.
6. Heat the pressure cooker to a medium heat, add oil, then onion. Add a pinch of salt, and cook until soft.
7. Once soft, add curry leaves and garlic-ginger paste. Cook until the pungency from the paste cooks out.
8. Then add chicken, and stir. Cook for 1-2 minutes. Then add tomatoes and give a quick stir once again.
9. If the pot does not seem to have much liquid, add a 1/4 cup of water. Close pressure cooker. If using electric cooker, set time for 8 minutes and let pressure naturally release for 8 minutes. If using a stove-top cooker, cook under pressure for two whistles.
10. If on electric, turn on low heat in Saute mode. If stove-top cooking, use medium low heat. Add spice paste to the pot, and stir to combine. Simmer for 5-10 minutes depending on consistency (more time for thicker curry). Then simmer with lid on after checking for salt.
11. Stir in some fresh cilantro. Serve on rice and enjoy!