Chicken curry

• Chicken with bones - 500g - cut into small pieces
• Oil - 3 tblsp
• Onion - 1 large
• Tomato - 2
• Green Chilli - 1 or 2
• Ginger - Garlic paste - 2 tsp heaped
• Cinnamon - 3 cm long strip
• Cloves - 2
• Tinned Coconut milk - 3 tblsp or 150ml fresh coconut milk
• Coriander leaves - few
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp heaped
• Pepper powder - 1/2 tsp
• Coriander powder - 2 tsp heaped
• Cumin (jeera) powder - 1/2 tsp (optional)

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1. Chop all the onion, tomato and coriander leaves; Slit the chilli.
2. Heat a pressure cooker pan on a medium heat and add oil.
3. When the oil is hot enough, add cinnamon and cloves and fry for about 1/2 a minute.
4. Add chopped onion to the oil and saute for few minutes on a medium heat until they become translucent.
5. Add chilli and ginger-garlic paste and fry for about 2 minutes.
6. Add all the spice powders and chicken pieces and fry further for about 4-5 minutes.
7. Add chopped tomatoes, salt and fry for about 3-4 minutes.
8. ** Add about 180ml of of water to the pan.
9. ** Cover and pressure cook for about 5 minutes on a medium heat or upto 1 whistle.
10. ** Switch off the stove and open the lid once the pressure is gone.
11. Add coconut milk and add more water if needed.
12. Let the curry boil on medium heat for about 3-4 minutes.
13. Garnish with coriander leaves.

1. Add about 450ml of water to the pan of chicken, onion, tomatoes and spices.
2. Cover and cook on a medium heat until the chicken is cooked well. That takes roughly about 15-20 minutes.
3. Whilst cooking, open the lid and stir few times and check whether there is enough water left for the chicken to be cooked.
4. If there is not enough water left, add more. If you think the curry is too thin, remove the lid and let it cook for further 5 mins on a medium heat.
5. Switch off the pan.

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