Nana’s Chicken Curry

Many of us have grandparents who are fabulous cooks. Mine makes the most delicious meals which I can never get enough of! One of the family favourites is my nana’s chicken curry. She cooks it differently as the chicken is cooked in a pressure cooker first and then added to the masalas. Yum! You can enjoy this with idiyappam (Kerala steamed noodle cake) or chappatis 🙂


  • Prep time – 15 minutes
  • Cook time – 40 minutes


  • Chicken (Cut into medium sized pieces) – 1 kg
  • Ginger (Crushed) – 2-inch piece
  • Garlic (Crushed) – 12 pods
  • Indian Green Chilli (Crushed) – 2
  • Curry Leaf – 1 sprig
  • Garam Masala Powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Kashmiri Chilli Powder -4 tsp
  • Coriander Powder – 3 tbsp
  • Fennel Seed Powder – 1 tsp
  • Small Red Onions/ Shallots (Crushed) – 2 cups
  • Coconut oil or Any other oil of your choice – 2 tbsp
  • Salt to taste
  • Coriander Leaves for Garnish


  1. With a mortar and pestle, crush the ginger and garlic. Set aside half of this for the chicken and half to use in Step 5
  2. Crush the shallots. Set aside half of this for the chicken and half to use for Step 6
  3. Crush the Indian green chillies 
  4. In a pressure cooker, add the chicken, crushed ginger garlic, crushed shallots, crushed green chilli, half the garam masala, turmeric and salt. Add a cup of water and pressure cook for one whistle (if in an electric pressure cooker, then for 10 minutes). Then let it simmer for 5 minutes
  5. In a deep dish pan, heat the oil. Add the other half of the ginger garlic and curry leaves. Saute for a minute
  6. Add the crushed shallots and saute till brown
  7. Mix the remaining masalas with a little water and add to the onions. Saute till oil separates
  8. Add the cooked chicken and bring to a boil. Simmer for half an hour 
  9. Garnish with coriander and enjoy 🙂



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