Chicken Curry

Durotherm Pressure Cooker: Serves 4 as a main course.

INGREDIENTS

• 1.5kg Chicken, or 8 chicken pieces
• 3 tbsp oil
• 2 large onions - peeled and finely sliced
• 1 clove of garlic - peeled and finely sliced
• 4cm piece fresh ginger - peeled and finely chopped
• 3 dried chillies
• 1 ½ tsp Garam Masala
• 2 tbsp tomato paste
• 1 tsp salt
• 250g chicken stock
• 2 tbsp balsamic vinegar
• 1 ½ tsp brown sugar
• 12 dried apricots

METHOD 

• Heat oil in the pressure cooker, add onions and cook on medium temperature until light brown. 
• Add the garlic, ginger, chillies and Garam Masala, add chicken and stir for about 5 minutes until brown. make sure the onions do not burn.
• Add tomato paste, salt and 250g chicken stock, cover and simmer for 5 minutes on the hob.
• Increase the heat, as soon as steam rises, set the pressure cooker into the insulating base for approx. 35 minutes.
• After cooking time, remove lid, add balsamic vinegar, sugar, dried apricots and continue to cook uncovered and reduce to the desired consistency.

Recipe by Rudolf Lehmann