East Indian Chicken

East Indian Chicken

Ingredients:

* 1 (3-pound) chicken, cut up
* 1 cup water
* 1/2 cup plain yogurt
* 1 tablespoon lemon juice
* 2 cloves garlic, minced
* 2 teaspoons grated fresh ginger OR 1/2 teaspoons ground ginger
* 1 teaspoon turmeric
* 1 teaspoon salt
* 1 teaspoon paprika
* 1 teaspoon curry powder
* 1/4 teaspoon pepper
* 2 tablespoons vegetable oil or olive oil
* 2 teaspoons cornstarch
* 2 teaspoons cold water

Making East Indian Chicken

1. Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour.
2. 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.
3. 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.