Even with its long ingredient list, this gingery curry comes together fast, thanks to pressure cooking. The recipe comes from Chicago author Anupy Singla, whose book The Indian Slow Cooker will soon have a companion title with recipes adapted for all sizes of multicookers.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
50 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine the yogurt, methi, garam masala, red chile powder, coriander, and salt; stir. Add the chicken and toss until all the pieces are coated. Cover and place in the refrigerator to marinate for 1 hour to overnight. When ready to cook, let the bowl of chicken stand at room temperature for 30 minutes.

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  • Select the SAUTE setting on an electric multi-cooker and adjust to MORE. When the indicator flashes HOT, add the oil. Once the oil is hot, add the hing and cumin. Stir and cook for 40 seconds until the seeds turn reddish brown. Because the oil pools to the sides, push the spices into the oil along the border so they cook fully.

  • Add the turmeric, cloves, cinnamon, and cassia or bay leaves. stir and cook for 30 seconds.

  • Add the onion. Stir and cook for 3 minutes in a 3- to 6-quart cooker or 4 minutes in an 8-quart cooker.

  • Add the ginger, garlic, and fresh chiles. Stir and cook for 1 minute in a 3-quart cooker or 2 minutes in a 6- or 8-quart cooker.

  • Add the tomatoes and tomato paste. Stir and cook for 1 minute in a 3-quart cooker or 2 minutes in a 6- or 8-quart cooker.

  • Press CANCEL. Add the water and stir, scraping the bottom to loosen browned bits from the bottom of the pot. If you prefer less sauce, reduce the water by 1/4 cup.

  • Add the chicken along with the excess yogurt marinade and stir. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 10 minutes.

  • Once the cooking is complete, let the pressure release naturally for 10 minutes, then manually release the remaining pressure, press CANCEL, and remove the lid. Remove the cloves, cinnamon, and cassia or bay leaves or leave them in for flavor and eat around them. All the other spices are edible. Serve with basmati rice or Indian bread like roti or naan.

Nutrition Facts

509 calories; fat 18g; cholesterol 223mg; saturated fat 3g; carbohydrates 12g; mono fat 4g; poly fat 8g; insoluble fiber 2g; sugars 6g; protein 72g; vitamin a 1584.6IU; vitamin c 18.7mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 24mg; vitamin b6 2.2mg; folate 37mcg; vitamin b12 0.6mcg; sodium 1087mg; potassium 1216mg; calcium 133mg; iron 3.1mg.
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