Mom’s Chicken Curry – An unbelievably tasty chicken curry with onion-coconut based gravy and earthy, piquant flavors from the turmeric, red chili powder and garam masala!
This chicken curry is a family recipe that I grew up eating many Sundays. Our family mostly ate vegetarian meals while Sundays were special for non vegetarian meals. I might fall short of words trying to describe my mom’s chicken curry. This is not your usual restaurant curry. It is a perfectly spiced curry with earthy flavors from the spices, a comfort food and a treasured recipe packed with mom’s love!
Mom’s chicken curry is a THREE-part recipe:
- First, cook the chicken in freshly grated ginger, garlic, turmeric, fresh herbs and salt.
- Next, make the curry paste by roasting onions and dry coconut in oil. then blended them to get a smooth curry paste. This paste is cooked again until the oil starts to separate. Then add in the dry spices like red chili powder, garam masala, cumin powder and coriander powder.
- Last, stir the curry paste in cooked chicken and bring the curry to a full boil.
Note – The curry paste from step II above, has incredibly deep flavors, can be made-ahead and used as a base in many other curries. Here is a series of pictures that show sautéing of the onions and the coconut, until they turn golden brown:
After the onions and coconut have cooled down, add them to the blender and make a smooth paste using water as needed. Add oil to the pan and cook the paste until the oil starts to separate from the sides. Then add remaining spices and mix well. This recipe uses mom’s garam masala but I have made it using the simple 5-ingredient garam masala and it is equally good!
Once the chicken is cooked, this curry paste is added to the chicken and the chicken is cooked until all the flavors are blended together. I would not have tried making this recipe in my Instant Pot if not for my mom. Here is a video to show the process of this tasty mom’s chicken curry:
- 2 tablespoon oil
- 1/4 teaspoon asafetida
- 1/2 teaspoon turmeric powder
- 2 inch fresh ginger cut into 5-6 pieces
- 12 garlic cloves
- 1/2 cup fresh cilantro chopped
- 1/2 cup fresh mint chopped
- 4 pounds whole bone-in skinless chicken pieces (3-4 inch pieces)
- 1/2 cup onion diced
- 4 teaspoon salt
- 2 tablespoon oil divided
- 2 cups red onions diced
- 3/4 th cup dry unsweetened grated coconut
- 1 teaspoon turmeric powder
- 2 tablespoon red chili powder
- 1-2 tablespoon garam masala
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon salt
In a large wok or pan add 1 tablespoon of oil. Add diced onions and cook for 10 minutes, on medium hight heat, stirring frequently until the onions turn golden brown. Add coconut and cook for another 5 minutes on medium low heat. Allow this to cool for 5 minutes. After it is cooled for few minutes add the mixture to a blender. Add half a cup of water and blend to make a smooth paste. Return the paste to the pan. Add remaining 1 tablespoon of oil. Cook this paste on medium high heat until the oil starts to separate from the sides. Add the remaining spices - turmeric, red chili powder, garam masala, cumin powder, coriander powder and salt. Cook on low heat for a minute, stirring the curry paste frequently so it does not stick to the pan. Keep aside.
In a small blender jar or food processor, make a fine paste of ginger, garlic, cilantro and mint by adding 2 tablespoon of water. Keep aside.
Turn Instant Pot to Saute(more) mode. Once the “hot” sign displays, add oil, asafetida and turmeric powder.
Carefully add the ginger-garlic-cilantro-mint paste to the oil. Be careful as the oil could splutter out. Saute for a minute.
Add chicken, onions and salt. Mix well, coating the chicken with the spices. Add 1 cup of water and mix well.
Close the Instant Pot with pressure valve to sealing. Set to Manual(Hi) for 8 minutes.
Open the Instant Pot after 10 minutes of Natural Pressure Release. Add the Curry Paste and gently fold it in the cooked chicken.
Set the Instant Pot to Saute mode and bring the chicken curry to a full boil. Turn Instant Pot off.
Garnish with more cilantro. Enjoy hot with chapati, naan or rice!