 |
East Indian Chicken
* Exported from MasterCook *
East Indian Chicken
Recipe By : Presto
Serving Size : 1 Preparation Time :0:00
Categories : Pressure Cooking
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- cut up (3-pound)
1 Cup water
1/2 Cup plain yogurt
1 Tablespoon lemon juice
2 Cloves garlic -- minced
2 Teaspoons grated fresh ginger OR 1/2 teaspoon
-- ground ginger
1 Teaspoon tumeric
1 Teaspoon salt
1 Teaspoon paprika
1 Teaspoon curry powder
1/4 Teaspoon pepper
2 Tablespoons vegetable or olive oil
2 Teaspoons cornstarch
2 Teaspoons cold water
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. Makes 4 to 6 servings.
Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>
- - - - - - - - - - - - - - - - - -
NOTES : The heart of all Indian cuisine is the masala, the combination of
herbs and spices that gives each dish its individuality. One of the most
commonly used masalas is a finely blended curry. The ability to mix and choose
spices with subtlety is the mark of a master of Indian cookery. East Indian
cuisine combines spicy and subtle flavors for unique eating pleasure. An
Americanized version of an Indian meal might be East Indian Chicken served
with condiments such as chutney and peanuts, along with a rice pilaf and a
chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread
and fresh fruit for dessert.
|
|
