Boneless chicken curry

 Chicken breast 1 lb., cut into 2 inch square pieces. Ginger garlic paste 2 tsp., lemon juice 1 tbsp.,
salt to taste, Marinate chicken with the ingredients and refrigerate overnight.
Onion 1, thinly sliced, green chilly 3, silted, curry leaf 1 sprig, cilantro a little, scallion 1,
chicken masala 2 tsp., garam masala 1/2 tsp., thin coconut milk 1/2 cup, salt to taste, cooking
oil 1 tbsp., dried red chilly 2, broken into pieces.
Heat oil in a pressure cooker, drop in dried chilly and half curry leaves, when sauteed add onion
saute till tender, add chicken masala, stir for 30 seconds, add chicken pieces, chilly, mix well,
and pressure cook for a whistle. When pressure vents out, open the lid add coconut milk and garam masala, allow to bubble on low flame, adjust salt. Add balance curry leaves. Transfer to a serving bowl. Garnish with scallions and cilantro. Serve this tasty chicken curry with rice or chapatti.