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.
Procedure
Pichu Potta Chicken Curry | Dry Chicken Masala
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
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
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
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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