- 2 tablespoons olive oil
- 8 skinless chicken quarters
- 2 large onion
- 4 garlic clove
- 2 tablespoons curry powder
- 1 green apples
- 14 ounces chicken broth
- 1 water
- 1 teaspoon salt
- 0.50 teaspoon pepper
- 2 tablespoons flour
- 1 yogurt
- 4 cooked rice
How to make Pressure Cooker Chicken Curry
- Add oil to a very hot pressure cooker pot.
- Brown the cut up chicken pieces nicely on all sides, remove to rest.
- Add the onions and sauté till light golden brown.
- Add Garlic and sauté until onions are dark golden brown.
- Add the curry powder to the pot and stir until fragrant.
- Add the diced apple, water, salt and pepper.
- Return Chicken to the pot.
- Stir once again to distribute evenly.
- Place lid on pressure cooker tightly.
- Heat on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Cook for 12 minutes.
- Remove pot from heat. When the pressure has been reduced, open the pot. Stir the ingredients very gently.
- Combine 2 Tbsp flour and yogurt together.
- Stir some of the hot liquid from the pot into the yogurt mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat.
- Serve over hot fluffy rice.
(Courtesy of Food.com)
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