Nadan chicken curry

Method

1. The night before: move the chicken from the freezer to the fridge to thaw.
2. On the raw-meat board, cut 560 g chicken into 4 cm pieces if not already cut. Slice 240 g (~1½ medium) onion, chop 120 g (~1 medium) tomato, finely chop 20 g ginger and 8 cloves garlic, and slit 1 green chilli.
3. Heat 1½ tbsp coconut oil in the open pressure cooker on medium. Add the onion with a pinch of the 1¼ tsp salt and cook 7 to 8 minutes until golden.
4. Add the ginger, garlic, green chilli and 1 sprigs curry leaves and stir 1 minute. Add the tomato and cook 3 minutes until soft.
5. Turn to low. Add ¼ tsp turmeric, 3 tsp chilli powder, 1½ tbsp coriander powder, 1½ tsp garam masala and 3¼ tsp meat masala. Stir 1 minute until fragrant. Do not let it burn.
6. Add the chicken and the rest of the salt. Turn to medium and stir 3 minutes until the chicken is coated and white on the outside.
7. Add 240 ml (about 1 cup) water and close the lid. Cook on medium until 1 whistle, then turn off and let the pressure drop by itself. (No cooker: cover and simmer on medium-low for 15 minutes.)
8. Open and cut the biggest piece: no pink, and juices run clear. If not, simmer 5 more minutes.
9. Stir in 160 ml coconut milk and simmer on low for 2 minutes. Do not boil hard.

Tips

• For a toddler, serve a few pieces of chicken with extra coconut milk stirred through and plenty of rice.
• Even better the next day. Cool within an hour, refrigerate, and reheat until steaming hot.

Make it easier

• Weekend: Cut chicken into curry pieces, rub with turmeric and salt, and freeze in meal-sized bags (label the day).
• The night before: Move tomorrow's chicken from the freezer to the fridge.

Keeping and freezing

• Fridge: keeps 3 days in a lidded box. Cool it within an hour of cooking.
• Freezer: freezes well for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

• Toddlers: take their portion out before adding chilli or pepper.