Pressure Cooker Chicken Curry

Ingredients

• 850 gms Chicken (measured after cleaning)
• 1 - 1.5 tbsp Chopped ginger & garlic (each)
• 1/2 tsp Turmeric powder
• 2 tsp Chilli powder
• 3 tsp Coriander powder
• 1/2 - 1 tsp Whole black pepper
• 1 tsp Fennel seeds
• 3 Cardamom seeds
• a small piece Cinnamon
• 4 Cloves
• 1 tbsp Vinegar
• 3 medium Onion (sliced)
• 1 - 1.25 cups Thin coconut milk / water
• 1/2 tsp Mustard seeds
• 5 Small onion / shallots (sliced)
• Oil (I used coconut oil)
• Salt
• Curry leaves

Instructions

1. 1

   Grind together ingredients listed from chopped ginger & garlic - vinegar with 2 tbsp water, to a smooth paste.

2. 2

   Marinate cleaned chicken pieces with this ground paste and keep aside.

3. 3

   Heat oil in a pressure cooker. Add sliced onion and cook till it turns golden brown. Add marinated chicken pieces and mix well. Cook on med-high flame for 2-3 mins, till chicken starts changing colour. Add thin coconut milk / water and mix well. Bring to boil. Cover and put the weight on.

4. 4

   Cook on full flame till the first whistle comes. Reduce the flame to lowest and cook for 8-10 mins. Switch off the flame. Keep the cooker closed till the pressure drops naturally, 10-15 mins.

5. 5

   Open the cooker and mix well. Dont worry, if the gravy looks separated (if using coconut milk), it will be ok, after you mix it.

6. 6

   If you want a thicker gravy, continue to cook on low-medium flame,without covering. Once the gravy reaches your desired consistency, switch off the gas and add tadka.

7. 7

   For tadka, heat oil in a small pan and crackle the mustard seeds. Add sliced small onion and curry leaves. Fry till it becomes golden brown. Add it to the curry.

8. 8

   Let the curry rest for half an hour for the flavour to settle in.

9. 9

   Serve with Rice, Roti, Appam, Idiyappam, Puttu etc;