Red Chicken Curry

All of us tend  to entertain more in winter, have richer and more elaborate meals and more of non vegetarian food. Chicken Curry and rice is a universal favourite for a Sunday lunch or to serve to guests. Here's my recipe  of Red Chicken Curry... simple and tasty.

Ingredients:
• 2 chicken legs (each cut into 2)
• 2 chicken breasts (each cut into 2) In all 8 pieces
• 4 medium sized onions finely chopped
• 1 tbsp. ginger garlic paste or 1 piece ginger and 8 to 10 flakes of garlic finely chopped
• 3 large tomatoes
• 2 green chillies finely chopped
• 2 tsps. coriander powder
• 1 tsp. garam masala
• ¼ tsp. turmeric powder
• ½ tsp. cummin seed powder (optional)
• ½ tsp. red chillie powder
• Salt to taste
• Few coriander leaves
• 5-6 tbsps oil

Procedure:

Clean and wash chicken pieces. Apply chilli powder, turmeric and cummin seed and keep aside. Heat oil in pressure cooker. Add ginger garlic. Cook for a minute. When it changes its colour reduce flame and add onions. For a few minutes cook onions till golden brown on low flame. Now add chicken pieces, coriander powder and garam masala. Mix well and stir for a minute or two. Now chop tomatoes finely and put them in the cooker, add salt and cook on low flame turning chicken pieces till tomatoes are soft and blended and the chicken has a reddish brown colour. Add salt, coriander leaves and 2 cups of hot water. Close cooker and cook for 10 minutes after first whistle. Serve hot with chapattis, bread or rice.