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Aloo Chicken Curry

A super simple and delicious Aloo Chicken Curry made with potatoes (aloo), chicken and masala.
This curry tastes best with Malabar paratha, Idli, Dosa, Chapati, Rumali Roti or Phulkas.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4
Author: Aarthi - Yummu Tummy

Ingredients

For the Ground Coconut Paste:

  • ½ cup grated Fresh Coconut
  • A few tsp water (just enough to blend)

For the Curry Base:

  • 2 Tbsp Oil
  • 3-cm piece Cinnamon Stick / Pattai
  • 4 Green Cardamom / Yelakai crushed
  • 1 Black Cardamom crushed
  • 1 Tbsp Fennel Seeds / Sombu / Saunf
  • 1 sprig Curry Leaves
  • 1 large Onion sliced thinly
  • 1 Green Chilli slit
  • 1 Tbsp Ginger Garlic Paste
  • 2 large Tomatoes chopped finely

Spices and Main Ingredients:

  • 1½ Tbsp Chilli Powder or to taste
  • 3 Tbsp Coriander Powder / Malli Podi
  • 1 tsp Turmeric Powder / Manjal Podi
  • 1 Tbsp Garam Masala Powder
  • 18 oz (½ kg) Chicken
  • 1 large Potato peeled and cubed
  • ¾ cup Water (adjusted for Instant Pot)
  • Salt to taste
  • a handful of Coriander Leaves finely chopped (for garnish)

Instructions

  • Prep the Coconut Paste: Add the grated coconut into a blender with a splash of water and grind it into a very smooth, fine paste.
    Set it aside.
  • Sauté the Aromatics & Masala: Turn on the Instant Pot, and press the Sauté function, set to normal/medium heat.
    Heat oil in a pan. Once hot, add the cinnamon stick, crushed green and black cardamoms, fennel seeds, and curry leaves. Sauté for 1 minute until highly fragrant.
  • Add in onions, and slit green chilli. Sauté for about 5 minutes until the onions turn golden brown.
  • Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
  • Add the chopped tomatoes and cook for 3 to 4 minutes, mashing them with a spoon until they turn completely soft and mushy.
  • 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.
    If the spices begin to stick, splash in 1 Tbsp of water.
  • Pressure Cook: Add chicken and potatoes along with salt and ¾ cup of water. Mix thoroughly to coat the meat and potatoes in the masala base.
    Crucial Tip: 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).
    Press Cancel to turn off the Sauté mode.
    Secure the Instant Pot lid, and turn the steam release valve to the Sealing position.
    Press Pressure Cook (or Manual) on High Pressure, and set the timer to 5 minutes.
  • Add the Coconut & Finish: When the 5-minute pressure cooking cycle finishes, let the Instant Pot sit undisturbed for a 10-minute Natural Pressure Release (NPR).
    Afterward, carefully flip the valve to release any remaining steam.
    Remove the Instant Pot lid. Hit Sauté once again.
    Pour in your prepared coconut paste, and stir gently to combine.
    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.
  • Serve: Turn off the Instant Pot, stir in the freshly chopped coriander leaves, and serve hot!

Notes

Here are the best traditional and comforting side dishes to serve alongside your aloo chicken curry:

Rice Options

Jeera Rice: Basmati rice gently sautéed 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.
 
Malabar Ghee Rice (Neychoru): 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.
 
Plain Steamed Basmati or Sona Masuri Rice: 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.

Bread Options

Kerala Parotta / Malabar Parotta: 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.
 
Appam or Idiyappam: 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.
 
Chapati or Soft Rotis: For a simpler, everyday meal, warm, whole-wheat chapatis are fantastic for tearing and dipping into the gravy.

Refreshing Accompaniments

Onion & Cucumber Raita: 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.
 
Simple Kachumber Salad: A crisp, refreshing toss of diced red onions, cucumbers, and tomatoes dressed with a squeeze of fresh lemon juice and a pinch of salt.