Last night was my first try using the pressure cooker to make chicken curry.
My husband helped me a lot from his mom’s cooking souvenirs.
We had this chicken curry with Baratha and it was delicious.
Here is what I did:
Chicken – 10-12 medium pieces
Onion – 2 medium finely chopped.
Tomato – 2 big blanched and chopped.
Yogurt- 2 tablespoons
Ginger- 1 tablespoon(grated or paste)
Garlic- 2 tablespoon(grated or paste)
Coriander powder- 2 tablespoon
Turmeric- 1/2 teaspoon
Red chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1
Salt – to taste
Cumin seeds(jeera)- 1 teaspoon
Black pepper corns- 10 -12
Black cardomom- 1 Big
Green cardomom- 1
Dry red chilli- 1 (seeds removed)
Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chilli using mortar and pestle.
Heat oil in a heavy bottomed pan or directly in the pressure cooker.
Add bay leaf and add onions and saute till rich golden brown.
Add all the grind spice mixture and saute for a minute, don’t let it burn.
Add ginger garlic paste and cook till raw smell goes.
Add all the powdered spices, mix well.
Add yogurt and cook till oil separates.
Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.
Reduce the heat to low, add a little water if required and cook till the chicken is half done.
Now add the chopped blanched tomatoes, cook for another minute.
Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.
For best results, Open the pressure cooker only when all the steam has escaped.