Chicken Recipes, Main Course, Soup, Travel

How to cook Pressure Cooker Chicken Curry

09 May

After a hectic three-day official visit to Pune, I am back in my den, exhausted but eager to whip up something new and easy. The weather was lovely, with mild evening showers setting the perfect mood for a delicious, meaty dish. During my trip, I enjoyed meals at Hotel Marathwada, known for its Kanduri Rassa and Biryani cooked in Desi Ghee, and at Hotel Kaveri, famous for its Mutton and Mutton Soup. While driving back home on the Expressway, I thought about preparing an easy recipe for Chicken Curry that is rich in flavour and simple to make yet delivers a satisfying punch. I decided to cook Chicken Curry in a pressure cooker, which makes the process relatively easy and results in fragrant spices and tender, silky meat that will leave you wanting more.

Prep Time – 15 minutes
Cook Time – 25 minutes
Serves – 4

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Ingredients:

Chicken – 1 kg
Onions – 300 gms
Fresh Coriander – 20 gms
Green chillies – 10 gms
Ginger-garlic paste – 2 tbsp
Black Cardamom – 2 pcs
Red Chilli powder – 2 tbsp
Cashewnut ( kalmi ) paste – 2 tbsp
Coriander powder – 1 tsp
Chicken Masala – 10 gm
Bay leaf – 1
Garam Masala – a pinch
Groundnut Oil – 50 ml
Salt – to taste

Instructions:

1 ) Clean and wash Chicken. Marinate with 1 tbsp of ginger-garlic paste & 1 tbsp of oil and set aside.
2 ) Grind the onions, coriander and green chillies, leaving aside a few sprigs of coriander.
3 ) Heat oil in the cooker, and fry the marinated chicken lightly. Remove and set aside.
4 ) In the same oil, saute the onion, chilli & coriander paste along with the remaining ginger-garlic paste till it turns light brown. Add the bay leaf, cardamom, except garam masala and the cashew nut paste and saute further for two minutes.
4 ) Add the chilli powder, coriander powder, chicken masala and the marinated chicken. Fry on a high flame for two minutes.
5 ) Add 500 ml of water, salt and garam masala and let it cook for 20 minutes ( three whistles ). Reduce flame and cook for another five minutes. Once done, add a generous helping of chopped coriander and serve hot.

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