Pressure Cooker Coconut-Chicken Curry

Its been a quiet 2+ weeks on the blogging front as I was tied up with plenty of personal stuff. Its good to be back for this month's Blogging Marathon for the theme "Under 30 minute meals".

It is so hot around this time of the year and the less time I spend in the kitchen, the better for me which is probably why I chose this theme this month.This is the quickest Chicken Curry that I have ever made and I am making it frequently too -- Simply fabulous Chicke Curry in Under 30 minutes (n cutting it too close too). Thanks to my girlfriend SP. One might wonder how this is possible, but I assure you that I have attempted and succeeded too.

To make it possible you need these 3 tools:

• Blender - To Grind the gravy ingredients
• Farberware All-Purpose Kitchen Shears - Trimming fat and cutting the Chicken has never been this easy! I have only ever used the shears to trim fat. Then the ever resourceful 'SP' was cutting the thawed chicken with shears. This eliminates the use of a cutting board! I can't tell you how much fun I am having cutting chicken these days. I used to cringe everytime when the time came to clean the cutting board.. chicken fat clinging to the cutting board like puss on wound that took several minutes to let go and not to mention how much water I had to use up. This is a much easier and greener way.
• Pressure Cooker - To cook the Chicken in a matter of minutes.

If you are upto the challenge, I suggest you try making the Chicken and the Pongal(SouthIndian Rice-Lentil Risotto) under 30 minutes too.


Ingredients:

• 8 Chicken Thighs, thawed
• 1 Medium Yellow Onion
• 2-3 Small Tomatoes
• 1 Tsp Fennel Seeds
• 2 Tbsp Ginger-Garlic Paste (Or) 1/2" Ginger + 5 Cloves peeled Garlic
• 4 Tbsp Coriander Powder
• 1 Tbsp Chilli Powder or less/more (Note: Heat of the powder differs from brand to brand)
• 1 Tbsp Chicken Masala Powder (I Use Sakthi brand)
• 1/4 Tsp Turmeric Powder
• 3-4 Tbsp Olive Oil
• 2-3 Grated Coconut Balls (Ground to a smooth paste with little water)
• 1-1/2 Cups Water
• Salt as needed

Procedure:

• Peel and roughly cut the onions. Grind it along with tomatoes plus whole ginger-garlic(if using). In a pressure cooker pan, heat the Oil. Add the fennel seeds. Pour the ground paste, ginger-garlic paste(if using) and saute. Turn the heat to "low" and partially cover the pan so it doesn't splash.

• While the contents of the pan are cooking away, use the Kitchen Shears, trim the fat, cut the chicken into small pieces. Do not cut it too small as it will completely disintegrate under high pressure+ contained heat in the pressure cooker. This step takes about 10 minutes tops.

• Meanwhile the contents of the pan are cooked and have lost their raw smell.

• Transfer the chicken and all the powders. Stir well to coat the chicken. Add water and sprinkle salt. Note: Water amount can be reduced if a thicker consistency is desired.

• Lid the pan, put the weight and let it cook for 2 whistles or 8 minutes at medium to high  flame.  Meanwhile grind the grated coconut with little water. Set aside.

• The chicken is well cooked at this point.

• Pour the ground coconut paste, stir and let it cook for 3-4 minutes. Switch off the stove. Check for taste. Add more salt or pepper powder(to spike the heat)

• Serve this with creamy Pongal for Sunday brunch or lunch. Goes well with Idli or Dosai too. Yum!

How my friend made it at her home:: She added less water and slightly more coconut and the gravy was much thicker than mine and equally delicious if not more.

Enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19