Pressure Cooker Whole Chicken Curry | Kerala Style Recipe

Whole chicken curry roast made in the pressure cooker…

As always Friday brings a heap of smile and excitement for me. Summer is in its peak now, for the past couple of days it has been blistering hot at my place. One fruit I look forward to buying in summer is water melon. Water melon has anti aging oxidants and has very low calories. Eat as it is or blend it to juice, either way it tastes delicious and quenches the thirst.

I love to make dishes with whole chicken. I mean using the whole chicken rather than cutting into small pieces. Yesterday, while making dinner I only had whole chicken in my freezer. I felt way too lazy to cut the chicken, hence I decided to make chicken roast using the whole chicken. It wasn’t a bad idea after all. Since it takes a long time to cook the whole chicken, I made it in the pressure cooker and it was ready in less than 30 minutes.

Other Whole chicken recipes

Whole Chicken Curry Roast

Ingredients

Whole chicken, de-skinned- 1.5 kg or 3 lbs

For making marinade

  • Ginger-Garlic paste- 1 tbsp
  • Kashmiri chili powder- 2 tsp
  • Chili powder- 1 to 2 tsp, based on your spice level
  • Turmeric powder- 1/4 tsp
  • Garam masala- 1 tsp
  • Coriander powder- 1 1/2 tsp
  • Fennel powder- 2 tsp
  • Salt- 1 1/2 tsp
  • Water- 2 tbsp

To Grind:

  • Garlic, chopped- 3 cloves
  • Ginger, chopped- 2-inch slice
  • Green chilies- 3 (or use more if you want it spicy)

While cooking chicken:

  • Oil- 2 tbsp
  • Shallots or red onions, cut thin and long- 10 large shallots or 4 large red onions
  • Tomatoes, chopped- 2, large
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 1/4 cup
  • Salt- 1 tsp
Instruction
  • In a small bowl, combine the ingredients mentioned above “for making marinade” to a smooth paste.
  • Spread the marinade over the whole chicken, cover with cling wrap and refrigerate for 30 minutes or overnight.
  • In a blender, grind the above-mentioned ingredients to a smooth paste.
  • Heat a large pressure cooker over medium heat, add oil.
  • Add shallots or onions to the oil, add salt, saute till translucent.
  • Add curry leaves to the onion.
  • Add the ground ginger/garlic/green chili mixture to the onions and cook for 3 minutes.
  • Add chopped tomatoes, cook for a couple of minutes.
  • Place the marinated whole chicken into the pressure cooker.
  • Rinse the bowl used for marinating the chicken with 1/4 cup water and add it to the pressure cooker.
  • Cover the pressure cooker with its lid and place the whistle on it.
  • Let cook for 30 minutes or until the whole chicken has cooked well.
  • Open the cooker after the pressure has subsided, garnish the cooked chicken with chopped cilantro.
  • Taste and add more salt or chili powder if needed.
  • If the gravy is watery, cook uncovered till the gravy thickens.
  • Make sure you don’t overcook the chicken as it will fall apart.
  • Serve the whole chicken over basmati rice and spread the gravy over the chicken.
Tips:
  • You could use chicken pieces instead of whole chicken.

 

Whole Chicken Curry Roast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Whole chicken, de-skinned- 1.5 kg or 3 lbs
For making marinade
  • Ginger-Garlic paste- 1 tbsp
  • Kashmiri chili powder- 2 tsp
  • Chili powder- 1 to 2 tsp, based on your spice level
  • Turmeric powder- ¼ tsp
  • Garam masala- 1 tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 2 tsp
  • Salt- 1½ tsp
  • Water- 2 tbsp
To Grind
  • Garlic, chopped- 3 cloves
  • Ginger, chopped- 2 inch slice
  • Green chilies- 3 (or use more if you want it spicy)
While cooking chicken
  • Oil- 2 tbsp
  • Shallots or red onions, cut thin and long- 10 large shallots or 4 large red onions
  • Tomatoes, chopped- 2, large
  • Curry leaves- 1 sprig
  • Cilantro, chopped- ¼ cup
  • Salt- 1 tsp
Instructions
  1. In a small bowl, combine the ingredients mentioned above "for making marinade" to a smooth paste.
  2. Spread the marinade all over the whole chicken, cover with cling wrap and refrigerate for 30 minutes or overnight.
  3. In a blender, grind the above mentioned ingredients to a smooth paste.
  4. Heat a large pressure cooker over medium heat, add oil.
  5. Add shallots or onions, add salt, saute till translucent.
  6. Add curry leaves to the onion.
  7. Add the ground ginger/garlic/green chili mixture to the onions and cook for 3 minutes.
  8. Add chopped tomatoes, cook for a couple of minutes.
  9. Place the marinated whole chicken into the pressure cooker.
  10. Rinse the bowl used for marinating the chicken with ¼ cup water and add it to the pressure cooker.
  11. Cover the pressure cooker with its lid and place the whistle on it.
  12. Let cook for 30 minutes or until the whole chicken has cooked well.
  13. Open the cooker after the pressure has subsided, garnish the cooked chicken with chopped cilantro.
  14. Taste and add more salt or chili powder if needed.
  15. If the gravy is watery, cook uncovered till the gravy thickens.
  16. Make sure you don't over cook the chicken as it will fall apart.
  17. Serve the whole chicken over basmati rice and spread the gravy over the chicken.
Notes
You could use chicken pieces instead of whole chicken.