Chennai Special Chicken Curry - Quick Pressure Cooker Chicken Curry - Bachelor's recipe

          Chennai is a metropolitan city, with diverse culture and food habit. Its one of the busiest city in India. Working ladies are more   in Chennai, then any other city in TN. So there will always no time to grind masalas from scratch and cook. Everything is ready made there. Still there is no compromise on the taste. This is an express  chicken recipe, which can be cooked under 30 minutes. The taste is equalent to the curries, which are prepared using grounded masalas.The ingredients are so simple, but the procedure is little bit different. This is my friend's recipe, where we enjoyed her cooking during our B.sc days.Usually, coconut is added at the end of the curry, but in this curry, coconut is added in the beginning. I know, you would be thinking me wierd. The reason, is coconut should be added at the end, so that it doesn't curdle. But, in this curry, coconut is added at the beginning, but it will not curdle. Thats the interesting part of the curry. Though, we add little oil, the fat from the coconut and chicken ,will beautifully float on top of the curry, after it is cooked. Ok, enough of bragging, try it and let me know the feed back.

Check my other chicken curries.
1. Naatu kozhi kuzhambu
2. Chicken Salna
3. Chettinadu Chicken Kuzhambu

Preparing time : 10 minutes

Cooking time  :  20 minutes

Serves            :  4

S.No	Ingredients	Amount
1.  2.  3.  4.  5.  6.  7.  8.  9.  10.  11.  12.  13.  14.	Chicken        Onion         Coconut pieces         Curry powder         Coriander powder        Turmeric powder         Fennel seeds         Curry leaves          Oil          Salt          Water           Ginger Garlic paste           Green chillies           Cilantro	1 lb          1 big           3           2 tbsp            1 tbsp             1/4 tsp             1 tsp              few               2 tbsp              as needed              as needed              1 tsp                2               for garnish

Method:
* Wash the chicken 4 to 5 times. For the last time, add little turmeric powder and wash. This will take away the raw smell of the chicken. Take a bowl, add turmeric powder, 1 tbsp of curry powder and little coriander powder . Mix it well and add the chicken pieces to the marinade . Let it sit for atleast 15 minutes.Take a pressure pan, add oil and splutter with fennel seeds and curry leaves.Finely chop the onion and add it to the pan.

* Saute the onion, till it becomes translucent. Add ginger garlic paste and saute it.Grind coconut pieces, with little fennel seeds and green chillies ,to a fine paste.Now dump the grinded coconut paste to the pan and saute it a little bit.Now drop the marinated chicken pieces to the pan and saute, The chicken should be cooked 80 %.

* Now add the remaining curry powder,coriander powder and mix it. When the raw smell of the masala gets vanished, add water to the pan. Adjust the thickness of the curry according to our wish. Add salt to taste. Close the pan with a lid and cook the chicken in medium flame for a whistle. Let the whistle releases on its own. Open the chicken, oil should float on top of the curry.

* Though, we add little oil, the fat from the chicken combines with the oil and comes out .A perfectly cooked curry will have oil floating on its surface. We can also cook the chicken without giving a whistle. But the flame should be brought to low at the last 5 minutes. This will make the curry to give out oil .Serve this curry with rice or roti.

Notes:
* This curry doesn't need tomatoes.
*  Coconut can be added at the end, but this particular recipe calls for the addition at the beginning.
* If we don't have time to marinate the chicken, just dump the chicken as such.
* Don't add too much coconut,then the curry will not have the desired spice level.