Chicken curry

Olive oil - 2 tsp
Cloves - 3
Cardamom - 4
Aniseed - 1
Cinnamon - 1, small
Spring onions - 3, minced
Green chili - 2, slit
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Ginger garlic paste - 1 tsp
Salt
Water - 2 cups
Chicken drumstick - 4 or 5
Celery stick with leaves - 1

Marinate chicken in salt and turmeric powder. Refrigerate for 30 minutes.

In a pressure cooker, add oil. Add cloves, cardamom, aniseed and cinnamon. Stir for a minute. Add spring onions and green chili. Stir, 2 minutes. Add turmeric, chili, ginger garlic paste, salt. Stir. Add marinated chicken and water. Cover. Cook for 3 to 4 whistles. Garnish with celery

Recipe ref : Cure.fit