Chicken Gravy is one of the best recipes from my mom’s kitchen. She makes it passionately and patiently which gives this gravy an awesome taste. This gravy/kurma is one of my all-time favorites. This gravy pairs well with Idly, Dosa, Rice, Chappati, Poori, Parata and can also be had as an accompaniment with Chicken Biriyani.
Chicken Gravy is a sauce often made from the juices of chicken that run naturally during cooking and thickened with ground coconut along with the spices. In this method, we have to roast all the spices in a tbsp of oil in medium heat and ground along with coconut. Traditionally made with the specified amount of spices blend along with chicken takes this recipe to the next level. You can not find such recipes in a restaurant. Â Again, I am going to show the easiest method using the pressure cooker.
Apart from Chicken Gravy, you may also be  interested in :
- 300 gms Chicken
- 1 Onion
- 1 Tomato
- 1/4 tsp Turmeric powder
- 1 tsp Ginger Garlic Paste
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 1 inch Cinnamon stick/Pattai
- 2 Clove/Lavangam
- 1/2 tsp Fennel seed/Sombu
- 1/2 tsp Whole Pepper
- 1 strand Curry leaves
- 1 tbsp Coriander seeds
- 6-7 Dry Red Chilli
- 1/2 cup Coconut grated
- 1/2 tsp Fennel seed/Sombu
- 1/2 tsp Whole Pepper
- 1 strand Curry leaves
- 3 tbsp oil
- Cut and wash the chicken thoroughly. Finely chop onion and tomato. Heat a Kadai, add a tsp of oil and let it heat. Now add all ingredients in the "To grind" section except coconut and roast it till a nice aroma comes. Roast it in a slow flame. Do not burn the ingredients.
- Now transfer the roasted ingredients to a plate and let it cool. Then grind the roasted ingredients along with coconut to smooth paste by adding water and set aside.
- In a pressure pan, add oil and bring it to medium flame, then add fennel and peppercorns. Let it crackle, then add onion, curry leaves and sautes till onion becomes translucent. Then add ginger garlic paste.
- Saute till the raw smell goes. Add tomato and saute for few more minutes till it becomes mushy. Now add chicken pieces and mix it thoroughly for 4-5 minutes till it becomes white and half cooked.
- At this stage, add turmeric powder, ground coconut paste, required salt, 2 cups water and mix well. Close the lid and pressure cook for 2-3 whistles and switch off the flame. Once pressure releases, open the lid and mix it thoroughly. Garnish with coriander leaves.
- Use an equal amount of ginger and garlic to make the paste.
- While roasting the spices, take care not to burn it. Always roast it in a medium flame.
- Make sure you grind the coconut to a smooth paste.
- If you want to cook using a Kadai, close the lid and cook for 25-30 minutes till the chicken becomes tender. Mix it in between 2-3 times.
- This same method can be followed for making Mutton Gravy, but ensure that it is pressure cooked for 7-8 whistles instead.
Delicious Chicken Gravy is ready to relish.
This was awesome…i prepare it quite often & everyon1 loves it 🙂 am surprised am the first person to comment for this recipe….Guys try it……its simple & tastes fantastic!!
Thank you so much Sachin. This means a lot 🙂
It is one of they easiest and tastiest recipes to make chicken in a south indian style. And to beat that there is not marination or frying. It has been my go to recipe for the last couple of years. Thank you Sharmi! Don’t skip black pepper, fennel and curry leaves!
Thank you so much. Yes, for sure.