Black Pepper Yoghurt Chicken Curry
In the midst of staying home, like most people I have been doing those tasks we always put off as in normal life we never have time, such as clearing out kitchen cupboards. One recent back of the cupboard adventure yielded my pressure cooker, purchased from a hyper market in Mumbai around 7 years ago, the first time I went with Mr S. Since then it has been safely hidden away, mainly because I was so scared of using it. There was no instruction manual, and I just had images of my very white kitchen being sprayed in curry.
But you know if anything 2020 has taught me, is life is short, so the time came for me to give my shiny new pressure cooker a wash and cook my first dish.
My response on sharing this on Instagram was a huge inbox full of instant pot lovers, telling me to ditch my new baby for the latest craze in cooking. But I am not quite ready, having only made two dishes in this so far, we are going to carry on this pressure cooker journey for a while longer, before I make any new purchases. My main thing against the instant pot, is my kitchen is mainly an island so I try to avoid having many gadgets out, apart from the kettle and my beloved kitchen aid. My tiny pressure cooker easily fits into a drawer with my other pots and pans for now, so it can stay.
Back to what I actually cooked, I have seen lots of yoghurt curries online recently and really wanted to try one out, and boy did this work. It was delicious, the actual gravy was so good. The next day, I cooked up some lamb meatballs and added it to the leftovers which was also amazing. One of the tastiest chicken curries I have ever made or eaten, and the best thing was how quick it all was.
I use my Ninja food processor to quickly whiz up the onions, garlic, ginger and tomatoes all separately. If you do not have a pressure cooker you can just use a normal pan, and just cook it out long and slow like a normal curry, alternatively you could try this in an instant pot but I would be unsure of settings or timings, so let me know if it works for you.
In the midst of staying home, like most people I have been doing those tasks we always put off as in normal life we never have time, such as clearing out kitchen cupboards. One recent back of the cupboard adventure yielded my pressure cooker, purchased from a hyper market in Mumbai around 7 years ago, the first time I went with Mr S. Since then it has been safely hidden away, mainly because I was so scared of using it. There was no instruction manual, and I just had images of my very white kitchen being sprayed in curry.
But you know if anything 2020 has taught me, is life is short, so the time came for me to give my shiny new pressure cooker a wash and cook my first dish.
My response on sharing this on Instagram was a huge inbox full of instant pot lovers, telling me to ditch my new baby for the latest craze in cooking. But I am not quite ready, having only made two dishes in this so far, we are going to carry on this pressure cooker journey for a while longer, before I make any new purchases. My main thing against the instant pot, is my kitchen is mainly an island so I try to avoid having many gadgets out, apart from the kettle and my beloved kitchen aid. My tiny pressure cooker easily fits into a drawer with my other pots and pans for now, so it can stay.
Back to what I actually cooked, I have seen lots of yoghurt curries online recently and really wanted to try one out, and boy did this work. It was delicious, the actual gravy was so good. The next day, I cooked up some lamb meatballs and added it to the leftovers which was also amazing. One of the tastiest chicken curries I have ever made or eaten, and the best thing was how quick it all was.
I use my Ninja food processor to quickly whiz up the onions, garlic, ginger and tomatoes all separately. If you do not have a pressure cooker you can just use a normal pan, and just cook it out long and slow like a normal curry, alternatively you could try this in an instant pot but I would be unsure of settings or timings, so let me know if it works for you.
Ingredients
2 tbsp Rapeseed Oil
2 tsp Cumin Seeds
3 tsp freshly crushed Black Pepper Corns
1 large Onion finely chopped
4 Garlic Cloves finely minced
2 inch Ginger finely minced
1 tbsp Salted Butter
1 red chilli sliced lengthways
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp Kashmiri chilli powder
1 tsp chicken curry powder
2 tsp ground cumin powder
2 tsp ground coriander seed powder
2 tsp garam masala
1 tbsp tomato purée
2 fresh tomatoes whizzed up or finely sliced
1 cup of Greek yoghurt
600g Chicken Thighs chopped into cubes
1/2 cup of boiling water
1 tbsp Dried Fenugreek Leaves
Handful of chopped coriander to garnish
Handful of chopped coriander to garnish
Method:
1.Heat oil in the pressure cooker.
2.Add in crushed black peppercorns and cumin seeds and cook for 1-2 minutes of a medium heat, ensuring they do not burn.
3.Add in garlic and brown for 1 minutes.
4.Add in onions and brown for 5 minutes.
5.Add in ginger, red chilies and butter and cook for 30 seconds.
6. Add in all spices and salt and cook out for a minute.
7. Add in tomato puree and fresh tomatoes and cook out until oil separates.
1.Heat oil in the pressure cooker.
2.Add in crushed black peppercorns and cumin seeds and cook for 1-2 minutes of a medium heat, ensuring they do not burn.
3.Add in garlic and brown for 1 minutes.
4.Add in onions and brown for 5 minutes.
5.Add in ginger, red chilies and butter and cook for 30 seconds.
6. Add in all spices and salt and cook out for a minute.
7. Add in tomato puree and fresh tomatoes and cook out until oil separates.
8. Add in yoghurt, chicken, water and dried methi, give it all a stir and place on lid.
9. I cooked this for 3 whistles, allowed it to cool down and simmered for 2-3 minutes minutes before garnishing with coriander and enjoying.
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