Coconut Chicken Curry

My all time favorite Indian dish has to be my Mom's coconut chicken curry. I could eat this everyday and never get tired of it. The combination of coconut with the rest of the ingredients gives it a rich creamy taste. Plus is versatile enough to serve with this with either rice or naan. 

I called my Mom up to get the recipe and it turns out it is pretty straight forward. It requires basic ingredients, few minutes of prep work and the pressure cooker does the rest. I am so proud of myself that it turned out really well (yay!). After few fiascoes, things are starting to looking upward.    

Ingredients: (serves 4)

Skinless chicken thighs (4 pieces)
1/2 onion
1 tomato
1 green chili
1 tsp ginger-garlic paste
1/4 tsp turmeric
Salt 

1/2 can of coconut cream

Cilantro
1/2 cup water

Method:

For this recipe, first chop the chicken thighs in half so you will have total of six pieces, and place them in the pressure cooker. Chop the onion and the tomato, and slit the green chili halfway and place it in the pressure as well. Add the ginger-garlic paste, turmeric, and salt (to taste). 

Mix all the ingredients together and on a medium heat let this sauté for approximately 30 minutes. Then add 1/2 cup of water, close the pressure cooker, and let it cook till the first whistle goes off. Turn off the heat and let it sit there until the pressure is released. Open the pressure cooker, and add the coconut cream. I used 1/2 a can, but you can add less or more depending on the consistency you want. Lastly, add cilantro for garnish.

Enjoy!