Ingredients:

• 2 kg – Chicken
• 2 – large onions, sliced
• 1 sprig – Curry leaves
• 1 tbsp – Ginger Garlic paste
• 3 tbsp – cooking oil
• 2 tbsp – coriander powder
• 1.5 tbsp – cumin powder
• 1/2 tbsp – Turmeric powder
• 3/4 tbsp – chilli powder
• 2 – potatoes, quartered
• 1/2 cup – Tomato puree
• 1/2 cup – water
• Juice of – 1 Lemon
• 200 ml – Coconut Milk

Method:

1. Heat oil in a pressure cooker.
2. Fry sliced onions and a few curry leaves till golden brown.
3. Add ginger garlic paste and fry well.
4. Add the masala powders. Fry quickly so that they don’t burn.
5. Add chicken pieces and mix well with the masala and fry for a few min
6. Add potatoes and mix well.
7. Add 1/2 cup tomato puree and 1/2 cup water. Pressure cook for about 8 mins. Cool cooker.
8. Before serving, add coconut milk and simmer for a minute.
9. Add juice of 1 lemon.
10. Serve hot with white basmati rice or over noodles.

Recipe courtesy of Joyce