Easy Chicken Curry - in pressure cooker

When you have so much to do, it is hard to find time for elaborate cooking. At the same time, you would also like to have tasty food, which most often is a result of complicated or time consuming recipes. This easy chicken curry is a solution to such a problem.

Ingredients

To marinate

Chicken cleaned and cut into medium size pieces - 2 kg
Curd - 3 tbsp.
Lemon juice - 1 tbsp.
Ginger paste - 1 tbsp.
Garlic paste - 1 tbsp.
Red chilli powder - 1 tsp.
Turmeric powder - 1 pinch
Coriander powder - 1 tsp.
Garam Masala powder - 1 tsp.
Salt to taste (1 un-heaped tsp.)

To sauté

Onions - 3 large sliced
Green chillies - 6 vertically sliced
Ginger - 1 to 2 inch finely sliced
Garlic - 1 whole pod crushed or finely sliced
Red Chilli powder - 1.5 tsp
Turmeric powder - 1/4 tsp.
Coriander powder - 2 tsp.
Garam Masala powder - 1.5 tsp

Procedure

Marinate the chicken using all the ingredients under To marinate and refrigerate for half an hour.
Cut the onions, green chillies, ginger and garlic into slices. You may crush the ginger and garlic instead.
In a pressure cooker, heat coconut oil. Once the oil is hot, add the sliced onions and 1 tsp salt and saute on high flame. The salt will help the onions to sauté faster.
Once the onions lose their purple pink color and becomes white, add the green chillies and sliced ginger and sauté well.
Once the onions starts to brown, add the crushed/sliced garlic and sauté till they are slightly brown. The sautéing process is key to ensure that the chicken will absorb all the flavor of the curry.
Now add the chilli, turmeric, coriander and garam masala powders and saute on low to medium flame till the oil releases.
Add the marinated chicken and mix well. Close the pressure cooker with the weight and cook on medium flame.

Switch off on the first whistle. Once the pressure releases open the cooker and serve. If you need to reduce the gravy, heat for some time more.

Comments

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