1 lb. chicken with bones, cleaned & rinsed in water or chicken leg pieces
1 cup diced onions or pearl onions (which we use in sambar)
2 green chilies, splitted
1 tomato, diced
3 garlic cloves
2 tsps cumin powder
1 tbsp. oil (sesame oil / nalenai will give more flavor)
10 curry leaves
2 pinches black pepper powder
A pinch of turmeric powder
Salt to taste

For seasoning (optional):

2 tsps sesame oil
1/4 tsp. cumin seeds
1 red chili
2-3 tbsps finely chopped onion
1 tbsp. finely chopped coriander leaves (cilantro)


1. Heat the oil in a pressure pan/ pressure cooker. Add the onions, splitted chilies, garlic and curry leaves.
2. Fry until golden brown, add the tomato dices.
3. When it becomes smooth add all the powders, fry it for a second and add the chicken pieces.
Mix it well and cover it for a minute. You can see some water come out from the chicken. Add 4 to 5 cups of water and little salt. Cook until you get 1 or 2 whistle from the pressure cooker. If you are cooking in a sauce pan, cook until it becomes soft, in medium high covering the pan.
After the chicken has cooked well, bring it to get little thicker by cooking on low heat without the cover. When it becomes to 3 cups, remove it from the heat.
4. When you serve, take out the bones and garnish with the leaves. If you want to season it, do it before garnishing.