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Diwali Chicken Curry

  • Author: Madhura Bachal


Recipe credit: Madhura Bachal, Diwali Chicken Curry recipe


  • 1 lb chicken 
  • 1 onion finely chopped
  • 3 onions sliced
  • 1 tsp ginger garlic paste
  • 1 tsp minced garlic
  • ½ tsp minced ginger
  • 1 tomato chopped
  • 1 tsp cumin powder
  • 4 tsp grated coconut
  • ¼ tsp turmeric powder
  • Salt to taste
  • ¼ cup water
  • 8 tsp oil 
  • Whole garam masala — cloves, black pepper, cinnamon stick, bay leaf


  1. Heat 2 tsp oil in a pressure cooker and add onions, frying until translucent. 
  2. Add ginger garlic paste and fry until the raw smell dies down. Then add turmeric powder and add in the chicken. 
  3. Add water and sprinkle some salt to taste. 
  4. Cook until the pressure cooker gives three whistles. 
  5. In a pan, set the heat to medium and add grated coconut, roasting until golden brown. Remove from the pan once it’s finished, then heat 2 tsp oil in the pan. 
  6. Add in whole garam masala and wait until it’s cooked. Then, add sliced onions and fry until brown. 
  7. Combine roasted coconut, fried onions, minced garlic, minced ginger, tomato, and cumin powder in a blender and grind into a smooth paste. Add water as needed if it’s too thick. 
  8. Heat up 4 tsp oil in a pan, then add the masala mixture and fry until the oil loosens from the spices. Then add the boiled chicken in and mix. 
  9. Add water as needed to create the desired gravy texture. Sprinkle some salt to taste, and bring it to a boil for 10 minutes. 

Keywords: Chicken Curry