3 tbsp olive or neutral oil
3 tsp fennel Seeds
3 large onions, chopped finely
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp turmeric
2 tso chilli flakes
3 tsp garam masala
3 or 4 curry leaves
1 and 1/2 tsp salt
2 tins diced tomatoes
1/2 tin can of water
1 kg skinless chicken thighs bone-in
About 1 tsp chopped parsley.
METHOD
Heat the oil in the pressure cooker then when hot add the fennel seeds and wait for them to sizzle. Then add the onions and saute for 5 or 6 mins until they soften and start to brown. Add the ginger and garlic and stir, cooking for about 2 mins. Now add all the spices and leaves and stir continuously for about 2ins keeping the mixture from sticking to the pan.
Add in the tomatoes and water and stir to combine. Place a loose lid over the pan and simmer gently until the tomatoes and onions have formed a thick sauce. Then add in the chicken, stirring to coat the chicken in the sauce for a couple of mins.
Seal the pressure cooker and cook at pressure for 20 mins. Turn off the heat and allow the pressure to drop for 10 mins before removing the lid.
Sprinkle the parsley on top and serve with jasmine rice.
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