PRESSURE COOKING RECIPES

East Indian Chicken

This superb chicken dish provides an essence of Indian cooking with the addition of curry, turmeric, paprika, and yogurt.

6
chicken thighs
1
cup water
1/2
cup plain yogurt
1
tablespoon lemon juice
2
cloves garlic, minced
2
teaspoons grated fresh ginger
1
teaspoon ground turmeric
1
teaspoon salt
1
teaspoon paprika
1
  teaspoon curry powder
1/4
  teaspoon pepper
1
  tablespoon vegetable oil
    * * * *
2
  teaspoons cornstarch
2
  teaspoons cold water

Place chicken in single layer in shallow glass casserole. Mix 1 cup water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper. Pour over chicken. Marinate for at least 6 hours in refrigerator. Remove chicken from marinade, brushing off and reserving as much marinade as possible. Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown chicken, a few pieces at a time. Return all chicken to pressure cooker. Pour reserved marinade over chicken. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove chicken. Keep warm. Mix cornstarch with 2 teaspoons cold water. Stir into cooking liquid. Cook and stir until sauce boils and thickens. Pour sauce over chicken.

Makes 6 servings