Recipe CookBook

East Indian Chicken

Ingredients:

1 chicken -- cut up (3-pound)

1 c water

1/2 c plain yogurt

1 tb lemon juice

2 Cloves garlic -- minced

2 ts grated fresh ginger OR 1/2 teaspoon

-- ground ginger

1 t tumeric

1 t salt

1 t paprika

1 t curry powder

1/4 t pepper

2 tbs vegetable or olive oil

2 ts cornstarch

2 ts cold water

Serves 4-6

Method:

Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, tumeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.