Pichu Potta Chicken Curry | Dry Chicken Masala | Non Veg Recipe

Pichu Potta Chicken Curry, a scrumptious and flavorful chicken dry masala. In tamil "Pichu Potta" means roughly shredded and this way of making dry chicken masala is popular in road side restaurant and also it's believed to be originated from the city,Salem in Tamilnadu.

I have been started making this chicken curry for the past few months and we love it so much. Here in US, the boneless chicken breast we usually buy from the store is not really flavorful and it's definitely not good for south Indian based curries, personally we like the flavor of chicken with bones in the curries. 

So i had been looking for some spicy indian style chicken curry with boneless meat, that's when i came across this recipe from homecooking show, immediately i tried it with very few variations that suits to our taste and to my surprise it turned out so good on the first attempt itself, since then it's been a regular dish in my kitchen. It tastes so good with simple rice and rasam and i guess that you can serve this as appetizers too. Now let's see how to make this delicious chicken curry.

Pichu Potta Chicken Curry | Dry Chicken Masala

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Pichu Potta Chicken Curry, Pichu Potta Chicken, Chicken dry masala, Chicken Curry, Kozhi Kari, Pichu Potta Chicken Curry, a scrumptious and flavorful chicken dry masala. In tamil "Pichu Potta" means roughly shredded and this way of making dry chicken masala is popular in road side restaurant.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Boneless Chicken - 1 lb
Onion - 2(medium size)
Tomato - 2 
Ginger Garlic paste - 2 tsp
Curry leaves - 1 spring
Coriander leaves - a handful 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Pepper powder - 1 tsp
Coconut oil - 1 tbsp
Cinnamon -1 inch piece
Cloves - 6
Cardamom - 2
Salt - to taste

Procedure

First let's cook the chicken.Clean the chicken and keep it ready. Add the chicken pieces into the pressure cooker along with 1/8 tsp of turmeric powder.

Next add 1 tsp of ginger garlic paste, salt (just enough for the chicken) and 1/2 cup of water.

Mix it all well and cook it for 3-4 whistle in medium flame. Let the chicken cool a bit.

Now for the masala, slice the onions thinly,chop the tomatoes into small pieces. Heat a kadai with oil,add the whole spices(cinnamon,cloves and cardamom) and saute it in the oil for 30 sec.Then add the onions and curry leaves with a pinch of salt. 

Saute the onions till it becomes slightly brown in color, next add the ginger garlic paste and saute till the raw smell goes off and then add the tomatoes.

Add the spices(turmeric,red chili powder) & salt for the masala,mix it well. Cook till the tomatoes are soft. In the mean time, shred the chicken into small pieces.

Add the chicken into the masala,mix it well and then add the water left out from the cooked chicken into it.

Let it cook until all the water evaporates and then add the pepper powder.

Mix it well and cook till you see the oil on the edges. Switch off the flame and finally add the chopped coriander leaves.

Delicious Pichi Potta Chicken Curry is ready. Serve it with steamed rice.

Notes:

• If you want less spicy, then skip the red chili powder and use only the pepper powder.
• Coconut oil gives wonderful flavor to this chicken curry.
• Take your time and cook the onions till it becomes slightly brown, that gives the maximum flavor and taste to this curry.
  

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Chicken Coconut Masala | Chicken in coconut onion masala | Kozhi Kari

Chicken Coconut Masala, a delicious chicken curry with wonderful coconut flavor. This is my first chicken post on my blog.Though we eat chicken regularly, i rarely cook on my own(that was way before that i get the knack of cooking non veg at home(updated jan 2019)). Like most of my recipes, this chicken recipe is also  from my mom, this chicken curry is one of my most favorite chicken recipes among all the chicken recipe that I have made so far. 

In this masala, each piece of chicken is well coated with onion & coconut masala, the mild sweetness from the sauted onions and fresh coconut totally elevate the taste of this curry to a whole new level. This chicken curry would taste amazing with simple rice and rasam.

Related : Chicken 65

Can i use frozen coconut instead of  fresh coconut?

Yes, of course you can use it. But the flavor is best when using fresh coconut, so i highly recommend to use the fresh coconut if possible. 

Don't know whether this chicken curry has any particular name in any parts of the world but we call it in our home as "Thengai potta Kozhi kari" which means Chicken curry with fresh coconut, so name it here as "Chicken Coconut Masala":-) . If you're looking for some new chicken curry, do give this recipe a try, now let's check out the recipe.

Chicken Coconut Masala

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
 Recipe Category: Curry | Recipe Cuisine: Indian

Chicken semi dry masala, Chicken Coconut Masala, Chicken Coconut Curry,Chicken Onion Curry, South indian Chicken Curry,Semi dry Chicken Curry,Boneless Chicken Curry,Kozhi kari Chicken Coconut Curry, a delicious semi dry chicken curry with wonderful coconut & onion flavor.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Chicken - 300 gms

Onion - 2 nos (big)

Tomato - 1 no

Green chili - 3 nos

Grated Coconut - 1/4 cup (tightly packed)

Ginger Garlic Paste - 2 tsp

Turmeric Powder - 1/4 tsp

Red Chili Powder - 1 tsp

Coriander Powder - 3 tsp

Salt - to taste

Curry leaves - few

Coriander leaves - few

Coconut Oil - 2 tbsp

Cinnamon - 1/2 inch piece

Cardamon - 2 nos

Cloves -3 or 4 nos 

Procedure

Cut the chicken into small pieces and wash well with turmeric powder. Cut the onions into thin slices, tomato into small pieces and slit the green chili . Heat the kadai with oil.Add the cinnamon, cloves & cardamom in the oil and saute it for 30 sec. Now add onions, green chili & curry leaves.Add a pinch of salt and saute the onions till it translucent. Once onions become translucent,add the chicken.

Related : How to make Nattu Kozhi Chicken Curry

Add the ginger garlic paste, saute till raw smell leaves , then add tomatoes and mix wellNow add all the spices (turmeric, chili & coriander powder ). Give a good mix ,so that chicken and the masala blends well.Add enough water(approx 1/2 cup) and cook the chicken.When the chicken is half cooked,add the required salt for the dish.Cover the kadai with lid and cook till chicken is done and almost all the water is evaporated, add the grated  coconut and let it be in flame for 5-7 mins on medium flame.Finally garnish with coriander leaves and switch off the flame . Tasty Chicken Coconut masala is ready to serve.

Related : How to make Chicken Salna

Related: How to make Restaurant style chicken curry for roti & chapati

Notes:

• Don't reduce the amount of onion and coconut.That's the main flavor in this curry.
• This masala is mostly on dry side. If you want more gravy, add little extra water and switch off the flame accordingly.
• Adjust chili powder and chili according to your taste.
• Freshly grated coconut gives good taste.
• I used bone chicken,but you can make this curry with boneless chicken too.
• Saute the onion well, before adding the chicken.

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