Chicken stew in coconut milk gravy

Cut the potato into fairly large pieces; cut the carrot; dice the onion.

Soak the garlic cloves in water a few minutes, whack with a knife and peel.

Peel and chop the ginger and pound with the garlic and green chili in a mortar and pestle, not too pasty.

Shake the can of coconut milk, divide it equally into two containers, and add half a can of water to one to make thin coconut milk.

Heat the pressure cooker on medium-high with four to five tablespoons of oil; add the onions and stir a minute, then the crushed ginger, garlic and chili for a few seconds.

Add the bone-in chicken and stir on medium-high until pale.

Add the potatoes, carrots, salt and black pepper and mix; add a little water if the bottom gets dry.

Add the thin coconut milk and a few curry leaves; close the lid on high heat, and once at full pressure reduce to low and cook 20 minutes.

Switch off and let the pressure release naturally before opening.

Return to high heat to reduce the gravy, mashing some potato with the back of a spoon to thicken it; taste and adjust, adding a teaspoon of sugar.

Lower to medium-low, add the thick coconut milk and bring gently up to a boil.

Heat two tablespoons of oil in a separate pan on medium, lower the heat, fry the cinnamon, star anise, cardamom, cloves, bay leaf and dry red chillies a few seconds, then add curry leaves (it splutters) and pour into the stew.

Add about a tablespoon of fresh lime juice and a few more curry leaves; serve with bread, roti or rice.