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