Chicken curry

Ingredients:
Chicken – 1 kg, cleaned and cut into pieces
Onions – 3 medium, sliced
Potatoes – 3 medium, cut into pieces
Tomatoes – 3 medium, chopped
Green chillies – 5/6, slit
Ginger – 1 large piece, chopped
Chilli powder – 1 tbsp
Coriander powder – 3 tbsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Salt to taste
Oil – 2 tbsp
Water – 2 small cups
Curry leaves
Coriander leaves
Sugar – 1 tsp (optional)
Monosodium glutamate – ½ tsp (optional)

Method:
Heat oil in a pressure cooker. Sauté the ginger, green chillies and curry leaves for some time. Add the onions and sauté until transparent.
Add turmeric powder, chilli powder, coriander powder and garam masala powder and sauté well. Add tomatoes and sauté for 5 minutes. Then add potatoes and sauté them also for 5 minutes. Now add the chicken pieces, followed by salt, sugar and monosodium glutamate, and mix well.
Pour water, mix well and close the cooker. Place the weight. Cook for two/three whistles so that the potatoes are well done. Take off the stove.
Open the cooker and garnish with curry leaves and coriander leaves.



Postscript:
You can add a little coconut milk when you serve the curry. It adds to the flavor and reduces the spiciness.