INDIAN CHICKEN CURRY Cook a healthy chicken curry and ditch the takeaway menu!
INGREDIENTS 2 tbsp olive oil 8 skinless chicken quarter, cut up if preferred
Add oil to a pre-heated pressure cooker. Brown the cut up chicken pieces on all sides and remove. Add the onions and sauté until a light golden brown. Add garlic and sauté until the onions turn a darker golden brown. Add the curry powder and stir well. Add diced apple, water, salt and pepper. Return the browned chicken to the pot. Stir again, distributing evenly. Place lid on the pressure cooker and heat on a high flame until the weight begins to move. Immediately lower the heat and cook for 12 minutes. Remove the pressure cooker from the heat and once the pressure is reduced, open the pot and gently stir the ingredients. Blend the flour and yoghurt to a paste. Finally, stir in some hot liquid from the pot into the yoghurt mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat. To create that authentic Indian experience, serve with rice and naan bread.
2 large onions 4 garlic cloves
2 tbsp curry powder 1 green apple, diced 1 chicken stock cube made up with 1 cup of water 1 tsp salt ½ tsp pepper 2 tbsp flour 1 cup yoghurt