Simple Chicken Curry-1

Chicken:750 gms (cut into medium pieces. Can be boneless or bone-in.
Onion: 1 large (approx. 250 gms) chopped
Green chillies: 3 large, slit and cut in half, divided
Ginger garlic paste: 2 tbsp
Coconut milk: 1/4 cup
Dry red chillies: 2
Curry leaves: 1 stalk (optional)
Salt: 1 1/2 tsp
Red chili powder : 2 tsp (can use cayenne instead)
Turmeric pd.: 1 tsp divided
Garam masala: 2 tsp (garam masala 1)
Cilantro (Hara dhania) for garnish
Oil: 2 tbsp (I use olive oil)

In a pressure cooker, add chicken, ginger garlic paste, half of salt, half of turmeric pd., half of chilly pd and half of green chillies. Mix well and pressure cook on high for three whistles and turn off heat. Let cool.
(For those that do not have a pressure cooker, you may use a slow cooker instead. Add the chicken mixture and let it cook till done in high setting. Or you may sauté the chicken mixture in a separate non stick pan till cooked. Do not over cook).

In a separate skillet, heat oil on medium heat. Add red chillies and curry leaves and fry till color changes lightly. Add onion, remaining green chillies, turmeric, chilli pd. and salt. Stirring occasionally, sauté till onions are nicely caramelized. Now add the cooked chicken, (with all the juices) and garam masala and continue to cook on medium heat till the curry reaches desired thickness. Now add coconut milk and on high heat let the curry get to a quick simmer. Check seasoning. Turn off stove and garnish with chopped cilantro and a sprinkling of garam masala.
Remember to adjust spices according to your palate.