*  Exported from  MasterCook  *
 
                            East Indian Chicken
 
 Recipe By     : Presto
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pressure Cooking
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    chicken -- cut up (3-pound)
    1      Cup           water
      1/2  Cup           plain yogurt
    1      Tablespoon    lemon juice
    2      Cloves        garlic -- minced
    2      Teaspoons     grated fresh ginger OR 1/2 teaspoon
                         -- ground ginger
    1      Teaspoon      tumeric
    1      Teaspoon      salt
    1      Teaspoon      paprika
    1      Teaspoon      curry powder
      1/4  Teaspoon      pepper
    2      Tablespoons   vegetable or olive oil
    2      Teaspoons     cornstarch
    2      Teaspoons     cold water
 
 Place chicken in a single layer in a glass or pottery dish.  Combine water,
 yogurt, lemon juice, garlic, ginger, tumeric, salt, paprika, curry powder, and
 pepper; pour over chicken and marinate at room temperature for 1 hour.  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.  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.  Makes 4 to 6 servings.
 
 Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>
 
 
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 NOTES : The heart of all Indian cuisine is the masala, the combination of
 herbs and spices that gives each dish its individuality. One of the most
 commonly used masalas is a finely blended curry. The ability to mix and choose
 spices with subtlety is the mark of a master of Indian cookery. East Indian
 cuisine combines spicy and subtle flavors for unique eating pleasure. An
 Americanized version of an Indian meal might be East Indian Chicken served
 with condiments such as chutney and peanuts, along with a rice pilaf and a
 chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread
 and fresh fruit for dessert.