Ingredients:

• 4 pieces – Chicken (preferably leg-thigh pairs)
• Juice of 2 limes
• 1/2 tsp – garlic-ginger paste
• 1/2 tsp – cumin powder
• 1 tsp – pepper powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Red Chilli powder
• Salt to taste
• 1 – large capsicum/bell pepper – chopped into 1 inch bits
• 1 – large Potato cubed – 1 inch cubes
• 1 – medium Onion – finely chopped
• 2 tbsp – Olive oil
• 1 tbsp – veg/canola oil or Butter
• 3-4 – Bay Leaves
• 2 inch Cinnamon stick
• 3 – dry Red Chillies

Method:

1. Marinate the chicken pieces with the ginger garlic-paste, salt, spice powders and lime juice, for a few minutes.
2. Heat oils and/or butter in a pressure-cooker and fry onions till pink.
3. Add bay leaves, red chillies and cinnamon and fry for 1 minute.
4. Add the potatoes and capsicum and fry for 1-2 mins, tossing in between.
5. Add the chicken pieces and fry for a few minutes, turning around from time to time so that they are evenly browned.
6. Add in 1/4 cup of water and pressure-cook on high heat for 1 whistle and then, simmer for 6-7 minutes.
7. Open and drain, collecting the gravy in a saucepan – thicken the gravy on medium heat for a few mins.
8. Place the veggies as the base on a serving plate, the chicken on top of it, followed by the sauce, poured evenly over the chicken.
9. Serve hot with pita bread or rice.

Recipe courtesy of Mearl Fernandes