Mochai in Chicken Curry – Traditional South Indian

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Mochai in Chicken Curry

Field Bean or Mochai in Chicken Curry tastes delicious when you soak the beans overnight and peel. I know, it’s a time consuming process but once you try, you’ll find it easier. Also, you tend to make this recipe often! Try this Quick Sauted Chicken, if you are running out of time!

Mochai in Chicken Curry

Mochai (filed bean) when peeled gives a better taste in Curries. Let's prepare a chicken curry with soaked & peeled mochai!#Mochai #fMochaipayaru #Chickencurry #Letscooklikeexperts #Letscookup#Payaru #beans

  • pressure cooker
  • 250 gm Mochai or Field Beans (Soak overnight)
  • 500 gm Chicken (Preferably with Bones)
  • 2 no Onion
  • 2 no Tomato
  • few Coriander Leaves
  • few Curry Leaves
  • 1.5 Tsp Ginger Garlic Paste (1 Tsp to marinate Chicken + 1/2 Tsp while sauting)
  • 2 Tsp Coriander Powder
  • 1 Tsp Cumin or Jeera Powder
  • 2 Tsp Chicken Masala
  • 1.5 Tsp Chilli Powder (1 Tsp tp marinate chicken + 1/2 Tsp while sauting)
  • 1/4 Tsp Turmeric Powder
  • 4 tbsp Curd (to marinate chicken)
  • 1 Tsp Poppy Seeds or Khus Khus
  • 2 Strips Coconut (Remove the brown skin for a better texture)
  • 1 Inch Cinnamon
  • 2 no Cloves
  • 1 no Cardamom
  • Salt (as required)
  • Oil (as required)

  1. Soak Mochai or Field Beans Overnight. The Next day peel its skin by pressing on one end of the bean. The skin easily separates.

  2. Marinate the Chicken with the listed ingredients

  3. Soak poppy seeds in hot water.

  4. Heat Oil in a pressure cooker and add the whole spices such as Cinnamon, Cloves & Cardamom.

  5. Add Chopped Onion, Tomato, Curry Leaves & Ginger Garlic paste & Saute.

  6. Add marinated chicken and cook by slightly covering the lid.

  7. Remove skin from coconut pieces and grind with soaked poppy seeds.

  8. Add the ground mixture to the curry. Add required water and salt.

  9. Add Soaked & peeled mochai to the curry.

  10. Pressure cook for 1 or 2 whistles.

  11. You can also cook the Mochai separately in a vessel and add finally to the curry. This step retains the shpae of the Mochai or Beans.

  12. Delicious Mochai in Chicken Curry is Ready to serve!

  1. Soak Mochai or Field Beans Overnight. The Next day peel its skin by pressing on one end of the bean. The skin easily separates.

  2. Soak poppy seeds in hot water.                                                                                               
  3. Marinate the Chicken with the listed ingredients. (Coriander powder, Cumin Powder, Chilli Powder, Chicken Masala, Ginger Garlic paste, Salt, & Curd). 
  4. Heat Oil in a pressure cooker and add the whole spices such as Cinnamon, Cloves & Cardamom.                                                                                                                                   
  5. Add Chopped Onion, Tomato, Curry Leaves & Ginger Garlic paste & Saute.         
  6. Add marinated chicken and cook by slightly covering the lid.               
  7. Remove skin from coconut pieces and grind with soaked poppy seeds.       
  8. Add the ground mixture to the curry. Add required water and salt.       
  9. Add Soaked & peeled mochai to the curry.                         
  10. Pressure cook for 1 or 2 whistles.                                                                                           
  11. You can also cook the Mochai separately in a vessel and add finally to the curry. This step retains the shpae of the Mochai or Beans.           
  12. Delicious Mochai in Chicken Curry is Ready to serve!       
Lunch
Indian, south indian
Chicken Curry, Chicken gravy, Chicken gravy for fried rice, Curries, Field Beans, Gravies, Mochai, Mochai in Chicken Curry, Mochai payaru

Here is another recipe Kathirikai with Mochai.

Published by Let's cook up

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