The really quick, short-cut chicken curry

The entire process takes about 30 minutes. This is a red chilli and red tomatoes based curry. No yogurt. For a yogurt based curry, see this recipe.

  1. Fresh garlic – one clove – chop into small pieces
  2. Fresh ginger – one inch branch – chop or grate
  3. In a large pressure cooker (enough to hold 4-6 pieces chicken and 3-4 small potatoes), add cooking oil.
  4. To the oil, add the fresh ginger and garlic.
  5. Take the chicken drumsticks, make incisions on each drumstick – and then add them to the oil.
  6. Now, you are ready to add the spices (since the chicken pieces are ready to soak them up). Red chilli powder one large teaspoon, turmeric – one small teaspoon, dhania powder (coriander powder) – 1 small teaspoon. 1 large bayleaf.
  7. Add the spices – and let it all fry for about 8-10 minutes. The spices should soak into the chicken well within 8-10 minutes.
  8. Chop tomatoes (red roma or green tomatillo or combo of both) – and add to the fry. Add salt now.
  9. Let it all simmer for another 5 minutes – till the tomatoes have let out all their water – and there is a discernable amount of gravy (from the onions and tomatoes).
  10. Now , add water and cover the pressure cooker. Pressure cook (on the highest pressure) for about 8-10 minutes.
  11. Switch the gas off. Let the pressure escape.
  12. Serve with rice or bread.

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