East Indian Chicken

By JimMac

Ingredients

• 1 1
• 3 - to 3 1/2-pound chicken, cut up
• 1 1/2 1 1/2
• cups water
• 1/2 1/2
• cup plain yogurt
• 1 1
• tablespoon lemon juice
• 2 2
• cloves garlic, minced
• 2 2
• teaspoons grated fresh ginger
• 1 1
• teaspoon ground turmeric
• 1 1
• teaspoon salt
• 1 1
• teaspoon paprika
• 1 1
• teaspoon curry powder
• 1/4 1/4
• teaspoon pepper
• 2 2
• tablespoons vegetable oil
• * * * *
• 2 2
• teaspoons cornstarch
• 2 2
• teaspoon cold water

Details

Servings 6

Preparation

Step 1

Place chicken in single layer in shallow glass casserole. Mix 1 1/2 cups water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper. Pour over chicken. Marinate in refrigerator 1 hour. 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.