• Archa Baiju

Vattal Mulaku Chicken Curry

Updated: May 12, 2020

Dried red chillies (Vattal Mulaku) are the hot and spicy variety which is extensively used in Indian cuisines for tempering and in many of the recipes like chutneys, pickles etc. Here is a spicy Chicken curry recipe using Vattal Mulaku paste.


1 kg Chicken

5 Onions, medium sized, finely sliced

2 tomatoes, medium sized, chopped

15 garlic cloves, crushed

Thumb-sized piece ginger, crushed

20 Vattal Mulaku (dried red chilly)

5 cloves

2 bay leaf

2 cinnamon sticks, 1 inch long

3 cardamom pods

1 teaspoon Garam Masala

2 teaspoon turmeric powder


Coconut Oil

Curry leaves

Dried Red Chilli paste Preparation

Soak the chilies in hot water for 15 to 20 mins till they become soft. Transfer the chilies into the small jar of blender and make a fine paste.

Chicken Marination

Transfer the chicken into a bowl. Add half portion of the sliced onions, half portion of crushed ginger and garlic, half portion of dried red chilli paste, two teaspoons of turmeric powder and salt. Mix well, then cover and leave for atleast 1 hour to marinate. For best flavor, you can marinate the chicken overnight and leave in refrigerator.

Let's Start Cookin'

1. Transfer the marinated chicken into the pressure cooker. Add 1 cup of water. Cook the chicken on a low flame until it whistles twice. Turn off the flame and leave it for 10 to 15 minutes for the pressure inside to subside by itself, before you open the lid.

2. Heat coconut oil in a pan over medium flame. Add cloves, bay leaf, cinnamon sticks and cardamom to the hot oil and stir well. Now add the remaining sliced onions and a pinch of salt to these spices and stir well for 5 minutes.

3. Add remaining portion of crushed ginger and garlic to the onion mixture. Cover the pan and cook over low flame, till the mixture turns golden yellow colour. Stir the mixture in between to prevent it from sticking to the bottom of the pan.

4. Once the onion mixture has turned golden yellow colour, add the chopped tomatoes into it and stir well. Cover and cook for 5 minutes till the tomatoes have become soft and mushy. At this stage, add remaining dried red chilli paste and 1 teaspoon garam masala. Cover and cook over low flame for 5 to 10 minutes till the raw smell of masala is gone. At any stage if you find the mixture to be too dry and sticking to the bottom of the pan, add some coconut oil and stir well.

5. Now add the cooked chicken along with marinade into the pan having the onion mixture, and stir well. You can check salt at this stage and add more if required. Put in curry leaves and simmer for 2 or 3 minutes keeping the pan covered, for the flavor of curry leaves to infuse into the curry.

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