Chicken coconut milk curry

• Chicken with bones- 500g - cut into small pieces
• Oil - 3 tblsp
• Cinnamon - 3 cm long strip
• Cloves - 3-4
• Onion - 2 medium
• Green Chilli - 3 for medium spicy or 4 for extra spicy
• Ginger - Garlic paste - 2 tsp heaped
• Tinned coconut milk - 5 tblsp or 1 cup (250ml) fresh coconut milk
• Lemon juice - 2 tblsp
• Coriander leaves chopped - 1 tblsp
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - 1/2 tsp
• Pepper powder - ¾ tsp for medium spicy and 1½ tsp for very spicy
• Cumin (Jeera ) powder - 1 tsp

1. Chop the onion and coriander leaves; Slit the chilli.
2. Make a Coconut milk if the tinned milk is not available.
3. Wash all the chicken pieces and drain the water.
4. Heat a 3-4 ltr pressure cooker pan on a stove and add oil.
5. When the oil is hot enough, add cinnamon and cloves and fry for about 1/2 a minute.
6. Add chopped onion to the oil and saute for few minutes on a medium heat until they become translucent.
7. Add chilli and ginger-garlic paste and fry for about 2 minutes.
8. Add all the spice powders and chicken pieces and fry further for few minutes.
9. Add lemon juice and salt.
10. ** Add about 1/2 a cup of water to the pan.
11. ** Cover and pressure cook on a medium heat upto 1 whistle and reduce the heat to low and let it cook for further 3-4 minutes after the 1st whistle. Switch off the stove and open the lid once the pressure is gone.
12. Add coconut milk. If tinned coconut milk is being added, add more water.
13. Let the curry boil on a medium heat for few more minutes.
14. Garnish with coriander leaves.

1. Add plenty of water to the pan of chicken, onion 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 the chicken, open the lid, stir and make sure there is enough water left for the chicken to be cooked.

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