Kannur Chicken Curry Special

kannur chicken curry

Kannur Chicken Curry Special

  This Kannur Chicken Curry is special because of the method in which it is prepared. Onions are fried to a crisp golden color and ground to  paste for the tasty gravy. Black pepper is also a star ingredient. It’s very easy to prepare and goes well with Pathiri or Kai Pathiri. Thanks to my friend Shimna for the Recipe.

kannur chicken curry with kai pathiri

Kannur Chicken Curry Special

Recipe Type: Main / Curry / Kerala
Author: Recipes ‘R’ Simple
Prep time: 20
Cook time: 15
Total time: 35
Serves: 6

Ingredients:  (You will need a pressure cooker and a small wok for frying)

  • 1 kg chicken cut into small pieces
  • 4 medium – large  onions, chopped up finely
  • 3 ripe tomatoes
  • a handful of curry leaves
  • 3 Tbsp Fresh Coriander , finely chopped to sprinkle over the curry
  • ¼ cup cooking oil – coconut oil for authenticity

For marinating the chicken:

  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp lime juice

For the masala paste:

  • 1 Tbsp Bright Red Chilli Powder
  • 1 Tbsp Coriander Powder
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 small stick cinnamon
  • 3 cardamom pods
  • 1 – 2 Tbsp Black Pepper Corns – adjust to taste



  • Clean the chicken well. Cut into small pieces.
  • Drain well. Apply all the Ingredients for Marinade and Set aside while you fry the onions.
  • Add all the ingredients for the masala paste to a small mixer jar and grind to a smooth paste. Remove from jar and set aside.
  • Heat the oil in the small wok /pan and fry the finely chopped onion in this till golden  and crispy. This will take a good 10 minutes or so on medium heat. Keep an eye on it or it will burn towards the end. The onion should not turn black.
  • Remove the crisp golden onions and add to the same grinder jar in which we made our masala paste ( Reserve a few Tbsp of the fried onion for garnish first). Grind the fried onions to a smooth paste as well. Set aside.
  •  Remove most of the oil that we used in the wok to your pressure cooker now.
  • Leave a tiny bit in the wok and fry the chopped up tomatoes in this oil till pulpy and almost like a sauce.
  • Heat the remaining oil in the pressure cooker. (Do not add extra oil for this curry).
  • When the oil is hot, add the masala paste and cook, while continuously stirring till the oil separates, the masala turns a darker shade in color and no longer smells raw.
  • Add the marinated chicken to the pasted and toss in the masala, to thoroughly coat the chicken as well as fry the pieces slightly.
  • Now add curry leaves, The fried onion paste and the fried tomatos and stir well.
  • Add a very small amount of water – ½ cup or so. and bring to boil.
  • Add salt to taste.
  • Close the pressure cooker. Cook on high till you hear the first steam whistle.
  • Reduce heat and wait for the next whistle.
  • JUST BEFORE the 3rd steam whistle escapes, turn off the cooker and leave to cool completely. (This step gives a very tender chicken).
  • Garnish with the finely chopped coriander leaves and the reserved fried onions.
  • Serve with Pathiri / Idiyappam etc.

Kannur Chicken Curry Special

Try it and let us know – Kannur Chicken Curry Special .

kannur chicken curry recipe


  • The most important part of this dish is the frying of onion. Stay in the kitchen and keep and eye on it. If the onion turns black it will ruin the dish. Golden And crisp is what your looking for.
  • While frying the spice paste, ensure that the heat is on medium so that the paste does not stick to your cooker. Stir continuously till oil separates.
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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

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