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

How to Make Chicken Curry (Burmese style)

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