When life throws work at you, make Chicken curry in a jiffy!
Cooking is an art, yes, but it is more of a life skill. For people like me who are constantly on their laptops, working on one thing or another, being able to cook up a feast is a rarity. But what do we do when cooking becomes a necessity? Where there is a will, there is a way.
A pressure cooker is definitely the pressure bomb of the house, but if used carefully it can be one of the most useful kitchen equipment there is, at least for an Indian household. Make sure you count the whistles and add enough water while working with it. Here is a recipe that is super easy to make and results in a mouth-watering chicken curry, simple yet delicious. Pair it with rotis, rice or even bread!
|Ghee (clarified butter)||
|Ginger Garlic paste||
|Red chilli powder||
A bunch, chopped
- For the prep: Thinly slice the onions and tomatoes. Slit the green chillies and chop the coriander leaves. Keep it aside
- Place the pressure cooker onto a medium flame and once hot, add ghee (clarified butter)
- Add the ginger-garlic paste and cook until the raw flavour goes away
- Sautee the onions until they turn golden brown.
- Add the sliced tomatoes and let it cook.
- Once the onions become translucent and tomatoes get mashed, add in your masalas. Red chilli powder, Turmeric powder, Coriander powder, and Chicken Masala
- Let the masala cook and once it starts releasing oil, add the cleaned chicken pieces.
- Coat the chicken pieces in the masala, let it release water.
- Add enough water. I add around 1.5 cups or till just above the chicken pieces.
- Season well and add in half of the chopped coriander leaves.
- Seal it with the lid and count three whistles.
- Garnish it with coriander leaves and serve hot!
For the pictorial recipe details, check out my Instagram: @thankgodimfat_