1 kg chicken
4 tsp white vinegar
1 potato, cubed
1 onion, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
2 green chilies, chopped
4 green cardamoms
4-5 cloves
1 inch of cinnamon
2 cups of coconut milk
8-10 curry leaves
salt to taste

Boil the chicken in a pressure cooker along with white vinegar, salt, potatoes and water.
Keep aside after one whistle.

Heat 3 tsp of oil in a pan.
Saute the onion, garlic, ginger and green chilies till the onion turns transparent.

Lightly pound the cardamoms, cloves and cinnamon.
Add the spices to the sauteed onions.

Add the boiled chicken to the onions along with the coconut milk.
Cook well till the chicken is tender.

For the tadka, heat a tsp of oil in another pan.
Add the curry leaves to it.
Stir well till the curry leaves begin to curl.

Add the tadka to the chicken and serve hot.

Courtesy: Chef Aditya Bal