Kale ‘n Cilantro Chicken Masala

Chicken legs, with fresh kale and cilantro, onions, tomatoes, potatoes and spices, all tossed and cooked in a pressure cooker. 


Chicken legs in a pressure cooker, with kale, cilantro, and potatoes, and the ubiquitous aromatics and spices incorporated in a usual curry from India. My handy and conventional pressure cooker is from India, it’s overly loud whistle, can be music to the ears, when taking a nostalgic cooking sojourn to my mom’s kitchen in Mumbai ❤️

Cooking at home during Covid19 times.

Ingredients :

6 organic chicken legs, skinless

3 cups fresh kale, chopped

2 medium sized potatoes, or 4 small potatoes, peeled and diced

1 cup fresh coriander, chopped

1 tsp.minced garlic + 1 tsp.minced ginger

1 small jalapeño or serrano chili, deseeded and minced

1 tomato, diced

1 onion, diced

Whole spices : 1 bay leaf + 1 black cardamom + 1 inch cinnamon stick + 2 cloves + 1 whole dried red chili

1 tsp. coriander powder

1/2 tsp. turmeric powder

1/2 tsp. ground black pepper

1/2 tsp. garam masala powder

1 tsp. paprika

1/2 tsp. cumin seeds


Salt, to taste


In a pressure cooker, heat about a tablespoon of oil. Add the whole spices. Add the onions and stir fry till onions start turning light golden brown. Add cumin seeds. Add the ginger and garlic and stir for a minute.


Add the chicken legs and potatoes, and fry for about 5 minutes on medium high heat.

Once the chicken and potatoes, start to develop a nice golden color, add the tomatoes. Add the ground spices and stir well for a couple of minutes. Add the kale and cilantro or coriander. Add 1 cup water. Add salt to taste and stir well.

Cover with lid and pressure on high heat. After one whistle, reduce heat on low and cook for 12-15 minutes. Once steam has been released, open the cooker and add ground black pepper and garam masala. Serve.


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