This is a dish for which you don't need the pressure-cooker, a pan, or even a tagine will do! It's also a full flavoured curry cooked with very little onion and no oil at all, so its really healthy as well.

I've given the greens in cup measures, this means a lightly stacked cup with the greens roughly torn up, as the old "bunch" measure is no longer valid..`

You need 2 chicken breasts, chopped into chunks ( a little over a kilo) Grind into a wet masala using a food processor or blender: 2 cups of green coriander, leaves and tender stalks only 1 cup of mint, leaves only 1 onion 2 tomatoes, skinned and chopped 2 teaspoons garlic paste 2 teaspoons ginger paste 2 green chillies chopped 3 tablespoons plain yoghurt Dry masalas 4 cardamon pods broken - I bash them with a rolling pin 2 teaspoons dry coriander powder 1 teaspoon dekchi mirch or kashmiri mirch, or 1.2 teaspoon chilli pwder

Steps: Heat a wide shallow thick bottomed pan. Pour the wet masala into a shallow wide pan. Stand back to avoid getting burnt from the masala steam. Add the chicken and stir thoroughly. Add all the other ingredients, and stir till the chicken loses its raw look, and turns white. Cover the pan, turn down the heat, and ignore for about half an hour. Add salt to taste. All the liquid should have cooked down to a very thick sauce.

Serve with naan, chapati or bread, a vegetable dish and a salad.