500 grams - cut into small pieces
1.5 inch
1 - sliced
2 - peeled and cubed
150 gms
2 - chopped
2 - peeled and cubed
2 - sliced
4-6 cloves - sliced
1.5 inch - chopped
15 - ground to paste
1 tsp
2 tsp
2 tbsp
As required
to taste
Pre time
serves
difficulty
Wash the chicken pieces and cut them into small pieces. Keep all the vegetables washed and drained.
Heat a pressure cooker pour in some coconut oil, let the oil heat up and add cinnamon stick, cloves, and peppercorns and let them fry for few seconds.
Add in the onions, garlic and ginger. Saute until they soften. Add vegetables- potatoes, beans, carrots, and saute for 5-10 minutes.
Add chicken, cashew nut paste, turmeric powder and salt. Mix well until the gravy is evenly coated onto the chicken
Add half of the coconut milk and some water. Close the pressure cooker put the flame in simmer and cook for 1 whistle.
Take the cooker away from the flame and allow the pressure to release naturally, open the cooker and pour in the remaining coconut milk and give it a stir.
Heat a saucepan with oil, add curry leaves and allow it to splutter. Add the remaining onions and garlic and saute until they turn brown.
Garnish the dish with the brown onion mix.
Serve hot.
