Coconut Chicken Curry HT
Pressure Cooker MC Indian
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
the heat and slow release the steam.
Serve with Rice.
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