Easy & Quick Chicken Gravy ~ Pressure Cooker Style

I know you must be wondering on yet another Chicken curry! Well what to do there are so many versions we end up making, that even if I record some I might run out of time and yes people might get bored reading Chicken curries all the time.

However this one is the latest in our menu, we have repeated this so many times off late, I thought must document it. It all so happens that kids like chicken better than rest and we end up making it more often. With each one getting their nod, it is only natural I document it right away, lest I forget. 

As the name says this is quite simple, even if the process might look or sound lengthy. And on top we make it in pressure cooker, it gets done in no time!

What you see was our typical Weekend Cooking on a Sunday. The Chicken Fry was equally hit if not more. Will do that next. 

 









Chicken Curry

Ingredients Needed:

Chicken - 1 Kg
Onions - 2 big / 1 & 1/2 cups
Tomato 1 big
Red Chili powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp

Paste 1

Coarsely grind the below

Ginger - 2"
Garlic - 5 -6 cloves
Clove - 3 -4
Cardamon - 2
Cinnamon - 1"
Fennel Seeds - 1 tsp

Paste 2

Fresh Coconut - 1/4 cup
Cashews - 5 -6

How to make the Chicken Curry

Wash and drain the chicken pieces.

Prep the ingredients for paste 1 and grind to a semi to coarse paste.

Soak cashew in hot water and grind along with coconut to a smooth paste, keep it aside.

Heat a pressure cooker pan with oil. Add the paste 1 saute well.

Next add onions, saute till they turn colour. add the chicken pieces, combine everything well. Stir on high so that the chicken gets roasted well.

Next add salt, turmeric and tomatoes finely chopped. Continue cooking on high with lid covered.

After 5 mins, add the red chili powder, coriander powder. mix everything well.

Keep stirring to make sure bottom doesn't get burnt.

Now add paste 2 and mix. Add 2 cups of water or less as required for thick gravy. Add chopped coriander leaves. Cover with lid and pressure cook for a whistle or two, until chicken is cooked tender.

Once the pressure falls, adjust spice and thickness, bring to boil once again.

Serve with rice or rotis



Notes:

Though this recipe involves making two pastes, it actually doesn't take much time.

Labels: , , , , , ,