Sunday, November 27, 2016

Pressure cooker chicken curry...

I prefer to spend the weekends either relaxing with my family or just to have some precious me time. Doing nothing and sitting with a cup of coffee or tea is such a bliss, a rare thing that happens but I look for those priceless moments. Throughout the week following a routine is so tedious, and repeating the mandatory chores is so irksome. So I make it point to switch off the alarm on my phone for the weekends,though the body clock always betrays me and I end up tossing and turning on my bed at 5 in the morning while the man and the kid sleep peacefully. I mostly tip toe around the house and sip the hot cup of tea alone and enjoy the perfect me time. Yes we do go out, meet family members, party with friends but also enjoy the rejuvenating lazy weekends.

On weekends I like to make a traditional breakfast, like luchi-alur dom, alu paratha, dosa, idli etc. And of course it mostly turns into a heavy brunch for us. So I go light for the lunch, something easy to cook as well as light to the tummy. The most frequently prepared dish is a chicken curry. A quick and easy yet delicious chicken curry. It needs less time to cook as it is prepared in a pressure cooker. Spices used for this curry is minimal, use of seasonal fresh coriander adds a special touch to this curry. I add potatoes in this curry, other vegetables like carrots, papaya can also be added.

Things needed to make Pressure Cooker Chicken Curry:

(Serves: 4)

  • Chicken (on bone): 700 gm
  • Vinegar: 2 tbsp
  • Onion (finely chopped): 3/4 cup
  • Garlic (crushed): 2 tbsp
  • Ginger (grated): 1 tbsp
  • Tomato (roughly chopped): 1 small
  • Turmeric powder: 1 tsp
  • Kashmiri red chili powder: 1 tsp
  • Garam masala powder: 1 tsp
  • Salt to tatse
  • Sugar: 1 tsp
  • Green chilies: 5-6
  • Fresh coriander (chopped): a handful
  • Oil: 3 tbsp
  • Potato (cut into half): 2

Steps of making Pressure Cooker Chicken Curry:

1. Clean and wash the chicken pieces, pat dry. Marinate the chicken pieces with vinegar. While the chicken is marinating cut and chop the other ingredients.

2. Take a pressure cooker, heat a tablespoon of oil. Fry the peeled and halved potato pieces till brown spots appear. Take the potatoes and keep aside.

3. Add rest of the oil in the pressure cooker, when the oil is hot add sugar. As the sugar changes color add crushed garlic, cook for a min. Add the onion and cook till transparent. Add the chicken pieces, cook over high heat for 5-6 min. Keep stirring the chicken pieces.

4. Add grated ginger and chopped tomato, salt, turmeric powder, kashmiri red chili powder. Mix well. Cook for 10-15 min or till oil separates from the spices.

5. Add garam masala powder, warm water (enough to cover the chicken pieces), green chilies, fried potato pieces, put the lid on the pressure cooker and cook for 2 whistles. Let the pressure release by itself. Add fresh coriander, mix and serve hot.

Serve with roti or rice and freshly made salad.

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