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Coconut Chicken Curry HT Pressure Cooker MC Indian 30mins



Serves  4         Hot     Poultry    Main Course  Curries  Gluten Wheat Dairy free  Eggless  Ind  India  Asia  Asian



2 tbsp Vegetable Oil

1 Large Onion, sliced

2 Garlic Cloves, sliced

2 Cardamoms, crushed

2 Cloves, crushed

2 teasp Garam Masala

1 teasp Chilli Powder

4 Skinless Chicken Joints

100g/4oz Tomato Purée

120ml/4fl.oz. Coconut Cream

240ml/8fl.oz. Chicken Stock




1. Heat the oil in the open pan, add the onions, garlic, cardamoms, cloves, garam masala and chili powder and fry gently over a medium heat for 5 minutes, stirring often.

2.  Raise the heat then add the chicken and tomato purée and turn the chicken until well coated.

3.Add the coconut cream and water,
close the lid, bring to pressure then reduce the heat and cook for 15 minutes.


5. After the cooking time, remove the pan from the heat and slow release the steam.

Serve with Rice.


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