Pressure Cooker Chicken Curry

Ingredients (20)

• chicken1 kg
• small onions10
• onion1
• tomatoes2
• ginger garlic paste1 tbsp
• cooking oil3 tbsp
• curry leaves2 sprig
• salt1 tsp
• red chilli powder1 tbsp
• coriander powder1 tsp
• cumin powder0.5 tsp
• fennel powder0.5 tsp
• black pepper powder0.5 tsp
• turmeric powder0.25 tsp
• garam masala powder0.25 tsp
• fresh coconut0.5 cup
• poppy seeds0.5 tsp
• cashew nuts or almonds6.5
• water3.5 tbsp
• fresh coriander leaves2 tbsp

Method

1. 1

   Grind the grated coconut, poppy seeds and cashew nuts (or almonds) with a little water to make a smooth paste. Set aside.

2. 2

   Heat the oil in a pressure cooker over medium heat.

3. 3

   Add the curry leaves.

4. 4

   Add the sliced onion and shallots and sauté until golden brown.

5. 5

   Stir in the ginger garlic paste and cook until the raw smell disappears.

6. 6

   Add the chopped tomatoes and cook until soft and the oil begins to separate.

7. 7

   Reduce the heat to low.

8. 8

   Add the turmeric powder, chilli powder, coriander powder, cumin powder, fennel powder, black pepper powder and garam masala.

9. 9

   Cook for 1–2 minutes, stirring continuously.

10. 10

    Add the chicken pieces and mix well until coated with the masala.

11. 11

    Cook for 5 minutes, stirring occasionally.

12. 12

    Add 1 cup hot water, depending on how thick you want the gravy.

13. 13

    Taste and adjust the salt.

14. 14

    Close the pressure cooker and cook over medium heat for 2 whistles.

15. 15

    Reduce the heat to low and cook for another 5 minutes.

16. 16

    Switch off the heat and allow the pressure to release naturally.

17. 17

    Open the cooker and gently stir the curry.

18. 18

    Stir in the prepared coconut paste.

19. 19

    If the gravy is thinner than desired, simmer uncovered for 5–8 minutes until it reaches the required consistency.

20. 20

    Garnish with chopped coriander leaves before serving.