Curry Dishes

Curry Dishes

 

curry_dishes

East Indian Chicken
Makes 6 servings

Ingredients

  • 6 chicken thighs
  • 3/4 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

Direction

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

 

paprika_transp
paprika

 

 

 

 

Substitute for 1 cup plain yogurt

  • 1 cup buttermilk or sour milk
  • 1 cup sour cream
  • 1 cup cottage cheese, blended until smooth

Buttermilk Substitute
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cup

Preparation
1.  Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2.  Add enough milk to bring the liquid up to the one-cup line.
3.  Let stand for five minute. Then, use as much as your recipe calls