Kukul Mas Curry - Sri Lankan Curry Chicken - cooking recipe

Ingredients

2 lbs chicken drumsticks or 2 lbs chicken legs
2 tablespoons ghee or 2 tablespoons oil
1/4 teaspoon fenugreek seeds
10 curry leaves
2 large onions, chopped
4 garlic cloves
2 teaspoons of grated ginger
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel
2 teaspoons paprika
2 teaspoons salt
2 tablespoons vinegar
2 tomatoes, peeled and chopped
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemongrass or 2 slices lemon rind
1 cup thick coconut milk

Preparation

Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
Stir well.
Put everything into the pressure cooker and the ingredients below.
Add chicken, tomatoes, whole spices and lemon grass.
Add chopped vegetables at this point if using.
Cook for 15 minutes in pressure cooker.
Release the pressure using the quick release.
Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
Pressure cook for 1 minute.
Let the pressure out naturally.
Serve with rice.