INDIAN CHICKEN CURRY

Steps:

• Heat the ghee in a medium sized pressure cooker; keep flame on medium. Add all the hard spices (cracked-open cardamoms, cloves, cinnamon, bay leaf, cracked pepper, black cardamon). Then add half the clove of garlic; keep the other half for later. After the bay leaf has turned a light shade of greenish-brown, add the chopped onion and stir. As the onions cook, slowly add a few shakes of curry powder, some turmeric (about 2 tbs) and Gharam Masala. Allow each powdered spice to be fully absorbed before adding the next. After the onions have goldened in color, fry the potatoes and RAW chicken (if you barbecued the chicken, then don't add it yet). Cook each side of the chicken pieces until they are white all around. Add the other half of the clove of garlic that you saved earlier. Stir around the potatoes and add the tomatoes. Allow the tomatoes to sit without being turned. Add the BARBECUED chicken if you didn't use raw chicken. Toss around the contents of the pressure cooker and allow everything to mix. Turn the flame to high and SLOWLY add the coconut milk. Promptly stir the coconut milk into everything else. Allow the coconut milk to come to a boil. If the chicken is more than half exposed, add some more coconut milk if there's any left in the tin can; or just add a small amount of water. Chicken broth would also be fine. If you added barbecued chicken, it is safe to taste the liquid to see if there is enough desired spice. Adding chili powder is recommended, and will improve flavor. Once the liquid is boiling, lower the flame (as low as possible) and secure the lid onto the top of the pressure cooker. Allow chicken to cook for 10 minutes at least. Wait for the steam to whistle two times. If the steam buildup is taking too long, you may turn the flame up a little bit. Do NOT put the flame any higher than "medium."