Chicken Curry

Here's my take on curry. I've cooked a lot of curry over the years and it gets closer and closer to my ideal.

I like my curry quite liquid, melt in the mouth meat, fruity and above all hot. Cooked in pressure cooker.

This makes a full pressure cooker of curry!

2-3 onions diced
4 cloves garlic
2-3 inches ginger
2 tbsp cumin
1 tbsp ground coriander
1 tbsp turmeric
2 tbsp Jamaican curry powder
1 tbsp dried scotch bonnets
Good handful of salt
250g sultanas
Some veg diced (sweet potato, aubergine etc)
Red pepper x2 (diced)
2 scotch bonnets (optional)
500 mushrooms (quartered)
250ml creme fraiche
8 chicken thighs (whole)
Oil (coconut or Palm oil - different taste, both good)

Fry onions, ginger and garlic until translucent
Add spices and fry off for 2 mins
Add a little water to stop it catching
Add all veg, sultanas and chicken and stir until coated
Add water until pot is 1/3 full (more for more sauce but no more than halfway)

Put lid on pot and bring to pressure then turn down to low.
Pressure cook for 1 hour then leave to sit without removing kid for 1 hour

Allow to cool then break up the meat and remove the bones.
Add creme fraiche and heat up and serve with rice.