Pepper-Jeera Chicken curry

• Chicken with bone - 600g - cut into big chunks
• Oil - 3 tblsp
• Oil - 2 tsp for the end (optional)
• Cinnamon - 3 cm long strip
• Cloves - 2-3
• Onion - 2 medium
• Garlic - 7-8 small cloves
• Green Chilli - 2
• Ginger-Garlic paste - 1 tsp
• Chopped coriander Leaves - 1-2 tsp for garnishing
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - ½ tsp
• Chilli powder - ½ tsp

Ingredients to be roasted and ground:

• Pepper corn - ½ tblsp
• Cumin (Jeera) seeds - 1 tsp
• Curry leaves - 1 tsp (optional)

1. Chop all the onion and herbs; Slit the chilli; Peel the garlic; Rinse the curry leaves.
2. Heat a pressure cooker pan on a stove 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 and garlic cloves to the oil and stir for about 4-5 minutes on a medium heat until they become light brown.
5. Add chilli and ginger-garlic paste and fry for about 2 minutes.
6. Add all the spice powders, salt and chicken pieces and fry further for about 4-5 minutes.
7. Cover and cook the chicken with about 150ml of of water on a medium heat for about 15-20 minutes. Stir well and check the water level few times whilst the chicken is getting cooked. Add more warm water if needed.
8. Roast pepper corn and cumin seeds on a separate frying pan for about 1-2 minutes.
9. Grind them with curry leaves into a smooth powder without water. Leave it aside.
10. Add this ground pepper and cumin to the pan of cooked chicken.
11. Add 2 teaspoon of oil to avoid the sticking of curry to the bottom of the pan.
12. Let the curry boil on medium heat for about 4-5 minutes or until the curry becomes thick.
13. Garnish with coriander leaves.

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