Chicken Curry in a Pressure Cooker

• 1 onion, diced
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• olive oil, for sauteeing
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 12 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 14 teaspoons ground cloves
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1 cup water, to make a paste
• 2 tomatoes, fresh or canned
• 2 lbs chicken pieces
• 4 cups water
• 14 cup sour cream

1. 1.
2. In pressure cooker pan, sautee onions, garlic in ginger in olive oil until fragrant, but not brown.
3. 2. combine spices and 1 cup water to make a paste, pour over the aromatics and sautee until fragrant, do not brown.
4. 3. stir in the tomatoes, and chicken pieces coating with the spice mixture.
5. 4.
6. Pour over 4 cups of water and place lid on pressure cooker.
7. 5.
8. Bring up to high pressure and cook at a level to maintain high pressure for 25 minute
9. 6.
10. Turn off the heat and allow the pressure to drop naturally for 5 to 10 minutes.
11. 7.
12. Carefully remove lid away from you and check for doneness.
13. 8. stir in sourcream before serving.

onion, garlic, ginger, olive oil, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cloves, cayenne, salt, water, tomatoes, chicken, water, sour cream

Taken from www.food.com/recipe/chicken-curry-in-a-pressure-cooker-489994 (may not work)