The really quick, short-cut chicken curry
The entire process takes about 30 minutes. This is a red chilli and red tomatoes based curry. No yogurt. For a yogurt based curry, see this recipe.
- Fresh garlic – one clove – chop into small pieces
- Fresh ginger – one inch branch – chop or grate
- In a large pressure cooker (enough to hold 4-6 pieces chicken and 3-4 small potatoes), add cooking oil.
- To the oil, add the fresh ginger and garlic.
- Take the chicken drumsticks, make incisions on each drumstick – and then add them to the oil.
- Now, you are ready to add the spices (since the chicken pieces are ready to soak them up). Red chilli powder one large teaspoon, turmeric – one small teaspoon, dhania powder (coriander powder) – 1 small teaspoon. 1 large bayleaf.
- Add the spices – and let it all fry for about 8-10 minutes. The spices should soak into the chicken well within 8-10 minutes.
- Chop tomatoes (red roma or green tomatillo or combo of both) – and add to the fry. Add salt now.
- Let it all simmer for another 5 minutes – till the tomatoes have let out all their water – and there is a discernable amount of gravy (from the onions and tomatoes).
- Now , add water and cover the pressure cooker. Pressure cook (on the highest pressure) for about 8-10 minutes.
- Switch the gas off. Let the pressure escape.
- Serve with rice or bread.
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