Easy Chicken Curry

I don't look forward to spending time in the kitchen after work. If there's a way to get out of it I'll take it but two hungry stomachs need to be fed :(. So I drag my sorry self to the kitchen in hopes of finding something interesting (read very simple and easy to put together dinner) to motivate me to cook. And I always settle for something quick, doesn't require constant stirring, and has minimal cutting and chopping ;)...This chicken curry falls in that category.....roughly chop onions, tomatoes, bruise ginger garlic, cut chicken, pop these along with spice mix into the pressure cooker, wait for 2 whistles and voila! Easy chicken curry is ready to serve!!!
And the other interesting/motivating factor this time around was fresh coriander leaves from my herb garden....ok not a true garden per se but more like herbs in pots :)....Of late I have developed this interest for gardening and bought a couple of potted herbs....I didn't dare to buy more for fear of killing them all (I have a history of neglecting my plants and eventually they all die) :(....But this time I am proud to say I have successfully maintained the herbs so far without destroying them yaaaaaaaay! :D Well it's a huge progress considering my "history" hehe.... and the fresh coriander gave the curry heaps of flavour and I only had to use very little compared to the shop bought ones.....given a choice I would grow all my food, well at least the ones I can manage ;)....

Ingredients:
Chicken (bone in) - 500 g
Oil - 1 tbsp
Onion - 3 medium (sliced lengthwise)
Tomato - 1 large chopped
Ginger - 2" piece bruised
Garlic - 5 cloves bruised
Chilly powder - 1 1/2 tbsp (adjust to spice tolerance)
Coriander powder - 2 tbsp
Garam masala - 1 tbsp
Salt - to taste
Coriander leaves - handful for garnish

Method:
Heat oil in a pressure cooker, add onion and sprinkle some salt.
Sweat the onion till it's translucent, add ginger and garlic, toss till the raw smell disappears.
Put the spice powders and combine well, let it cook for a minute.
Add the chopped tomato and mix it in, also check the salt and add more if required.
Put the chicken into the cooker and toss it till the pieces are completely coated in masala.
Place the lid and cook for 3 whistles.
Remove from heat and let all the steam escape before opening the lid.
Reduce the gravy if you prefer a dry dish.
Garnish with fresh coriander leaves and serve.