Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Heat 3 tablespoons of oil in a pressure cooker. Add 1 medium finely chopped onion and sauté until it turns light golden brown, which should take approximately 3-4 minutes.

2. 2.Add Tomatoes

   Add 1 medium finely chopped tomato to the cooker. Mix well with the onions and cook until the tomatoes soften, which typically takes about 2-3 minutes.

3. 3.Add Dry Spices

   Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 tablespoon red chilli powder, 1 tablespoon onion garlic masala, and 1 tablespoon chicken masala to the cooker. Mix all the spices thoroughly with the onion and tomato mixture.

4. 4.Sauté Masala

   Sauté the masala mixture on medium heat until the oil separates from the spices, indicating that the masala is well cooked. This process usually takes about 5-7 minutes.

5. 5.Incorporate Coconut Curry Base

   Add 3 tablespoons of coconut curry base (vatan) to the cooked masala. Mix it in thoroughly and continue to cook for another 2-3 minutes until the base is fragrant and well combined.

6. 6.Add Chicken and Salt

   Add 500g of chicken pieces (including liver) to the cooker. Mix thoroughly with the masala, ensuring all pieces are coated. Sauté the chicken with the masala for about 5 minutes. Then, add 1 teaspoon of salt and mix well.

7. 7.Add Water and Coriander

   Pour 1 cup of water into the cooker to achieve the desired gravy consistency. Add 2 tablespoons of chopped coriander leaves.

8. 8.Pressure Cook

   Close the pressure cooker with its lid and cook for 1 whistle on medium heat. This will ensure the chicken is tender and cooked through.

9. 9.Serve

   Once the pressure is naturally released, open the cooker. Serve the chicken curry hot, garnished with additional fresh coriander leaves if desired, alongside rice or bread.