{"id":11712,"date":"2026-10-08T18:59:01","date_gmt":"2026-10-08T18:59:01","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11712"},"modified":"2026-10-08T18:59:56","modified_gmt":"2026-10-08T18:59:56","slug":"aloo-chicken-curry","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/aloo-chicken-curry\/","title":{"rendered":"Aloo Chicken Curry"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Aloo Chicken Curry<\/span><\/h2>\n
<\/div>\n
A super simple and delicious Aloo Chicken Curry made with potatoes (aloo), chicken and masala.<\/span>
<\/div>This curry tastes best with\u00a0Malabar paratha,\u00a0Idli,\u00a0Dosa,\u00a0Chapati,\u00a0Rumali Roti\u00a0or\u00a0Phulkas.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Aarthi – Yummu Tummy<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Ground Coconut Paste:<\/span><\/h4>
  • \u00bd<\/span> cup<\/span> grated Fresh Coconut <\/span><\/li>
  • A few tsp<\/span> water<\/span> (just enough to blend)<\/span><\/li><\/ul><\/div>

    <\/span>For the Curry Base:<\/span><\/h4>
    • 2<\/span> Tbsp<\/span> Oil <\/span><\/li>
    • 3-cm<\/span> piece<\/span> Cinnamon Stick \/ Pattai<\/span><\/li>
    • 4<\/span> Green Cardamom \/ Yelakai <\/span> crushed<\/span><\/li>
    • 1<\/span> Black Cardamom<\/span> crushed<\/span><\/li>
    • 1<\/span> Tbsp<\/span> Fennel Seeds \/ Sombu \/ Saunf<\/span><\/li>
    • 1<\/span> sprig<\/span> Curry Leaves<\/span><\/li>
    • 1<\/span> large<\/span> Onion<\/span> sliced thinly<\/span><\/li>
    • 1<\/span> Green Chilli <\/span> slit<\/span><\/li>
    • 1<\/span> Tbsp<\/span> Ginger Garlic Paste<\/span><\/li>
    • 2<\/span> large<\/span> Tomatoes <\/span> chopped finely<\/span><\/li><\/ul><\/div>

      <\/span>Spices and Main Ingredients:<\/span><\/h4>
      • 1\u00bd<\/span> Tbsp<\/span> Chilli Powder <\/span> or to taste<\/span><\/li>
      • 3<\/span> Tbsp<\/span> Coriander Powder \/ Malli Podi<\/span><\/li>
      • 1<\/span> tsp<\/span> Turmeric Powder \/ Manjal Podi<\/span><\/li>
      • 1<\/span> Tbsp<\/span> Garam Masala Powder<\/span><\/li>
      • 18<\/span> oz (\u00bd kg)<\/span> Chicken<\/span><\/li>
      • 1<\/span> large<\/span> Potato<\/span> peeled and cubed<\/span><\/li>
      • \u00be<\/span> cup<\/span> Water <\/span> (adjusted for Instant Pot)<\/span><\/li>
      • Salt to taste<\/span><\/li>
      • a handful of<\/span> Coriander Leaves<\/span> finely chopped (for garnish)<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Prep the Coconut Paste:<\/strong> Add the grated coconut into a blender with a splash of water and grind it into a very smooth, fine paste. <\/span>
          <\/div>Set it aside.<\/span><\/div><\/li>
        • Saut\u00e9 the Aromatics & Masala:<\/strong> Turn on the Instant Pot, and press the Saut\u00e9 <\/strong>function, set to normal\/medium heat.<\/span>
          <\/div>Heat oil in a pan. Once hot, add the cinnamon stick, crushed green and black cardamoms, fennel seeds, and curry leaves. Saut\u00e9 for 1 minute until highly fragrant.<\/span><\/div><\/li>
        • Add in onions, and slit green chilli. Saut\u00e9 for about 5 minutes until the onions turn golden brown.<\/span><\/div><\/li>
        • Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.<\/span><\/div><\/li>
        • Add the chopped tomatoes and cook for 3 to 4 minutes, mashing them with a spoon until they turn completely soft and mushy.<\/span><\/div><\/li>
        • Add in all the chili powder. coriander powder, turmeric, and garam masala. Stir continuously for about 30 seconds to bloom the spices in the oil.<\/span>
          <\/div>If the spices begin to stick, splash in 1 Tbsp of water.<\/em><\/span><\/div><\/li>
        • Pressure Cook: <\/strong>Add chicken and potatoes along with salt and \u00be cup of water. Mix thoroughly to coat the meat and potatoes in the masala base.<\/span>
          <\/div>Crucial Tip:<\/strong> Use a wooden spoon to firmly scrape the bottom of the inner pot to ensure absollutely no bits of tomato or spice are stuck (this prevents the "Food Burn" notice).<\/em><\/span>
          <\/div>Press Cancel<\/strong> to turn off the Saut\u00e9 mode.<\/span>
          <\/div>Secure the Instant Pot lid, and turn the steam release valve to the Sealing<\/strong> position.<\/span>
          <\/div>Press Pressure Cook<\/strong> (or Manual<\/strong>) on High Pressure<\/strong>, and set the timer to 5 minutes<\/strong>.<\/span><\/div><\/li>
        • Add the Coconut & Finish:<\/strong> When the 5-minute pressure cooking cycle finishes, let the Instant Pot sit undisturbed for a 10-minute Natural Pressure Release (NPR)<\/strong>.<\/span>
          <\/div>Afterward, carefully flip the valve to release any remaining steam.<\/span>
          <\/div>Remove the Instant Pot lid. Hit Saut\u00e9<\/strong> once again.<\/span>
          <\/div>Pour in your prepared coconut paste, and stir gently to combine.<\/span>
          <\/div>Let the curry simmer uncovered for 3 to 5 minutes until the gravy thickens slightly, and you see glimmers of oil begin to separate at the surface.<\/span><\/div><\/li>
        • Serve:<\/strong> Turn off the Instant Pot, stir in the freshly chopped coriander leaves, and serve hot!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          Here are the best traditional and comforting side dishes to serve alongside your aloo chicken curry:<\/span>
          <\/div>\n

          <\/span>Rice Options<\/span><\/h4>\n
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          Jeera Rice:<\/strong> Basmati rice gently saut\u00e9ed with whole cumin seeds, ghee, and a few whole spices like cardamom. The mild, earthy notes of cumin elevate the chicken curry perfectly without competing with the gravy’s flavors.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
          \n
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          \u00a0<\/div>\n
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          Malabar Ghee Rice (Neychoru):<\/strong> A classic South Indian pairing. Rice cooked in pure ghee, aromatic spices, and garnished with fried onions and cashews. The rich, buttery sweetness pairs beautifully with the coconut-based gravy.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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          \u00a0<\/div>\n
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          Plain Steamed Basmati or Sona Masuri Rice:<\/strong> If you want the curry to be the absolute star of the show, a simple bed of fluffy white rice is perfect for absorbing the rich sauce.<\/div>\n

          <\/span>Bread Options<\/span><\/h4>\n
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          Kerala Parotta \/ Malabar Parotta:<\/span><\/strong> The ultimate traditional match. This layered, flaky, and buttery flatbread is crispy on the outside and soft on the inside. Tearing off a piece of parotta and scooping up the chicken and soft potato is pure comfort food.<\/div>\n
          \u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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          Appam or Idiyappam:<\/span><\/strong> Thin, lacy, fermented rice crepes with a soft, spongy center (Appam) or steamed rice noodles bundled into delicate nests (Idiyappam). The slight tang from the fermentation balances the rich, savory heat of the chicken curry wonderfully.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
          \n
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          \u00a0<\/div>\n
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          Chapati or Soft Rotis:<\/span><\/strong> For a simpler, everyday meal, warm, whole-wheat chapatis are fantastic for tearing and dipping into the gravy.<\/div>\n

          <\/span>Refreshing Accompaniments<\/span><\/h4>\n
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          Onion & Cucumber Raita:<\/strong> A simple yogurt-based side with finely chopped onions, cucumbers, a pinch of roasted cumin powder, and fresh coriander. It provides a cool, creamy contrast that cleanses the palate if the curry gets a little fiery.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
          \n
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          \u00a0<\/div>\n
          \n
          Simple Kachumber Salad:<\/strong> A crisp, refreshing toss of diced red onions, cucumbers, and tomatoes dressed with a squeeze of fresh lemon juice and a pinch of salt.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":11709,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1924,4554,2506,136,139,909,2505,5875,687,697],"tags":[],"class_list":["post-11712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curry","category-blended","category-dinner","category-entree","category-indian","category-instant-pot","category-lunch","category-pakistani","category-sauteed","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/10\/AlooChickenCurry.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=11712"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11712\/revisions"}],"predecessor-version":[{"id":11723,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11712\/revisions\/11723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/11709"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=11712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=11712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=11712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}