| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Pressure co |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fryer, cut up |
| 2 |
T |
Peanut oil |
| 1 |
c |
Chopped onion |
| 2 |
T |
Curry powder |
| 1 |
c |
Diced apple |
| 1 |
|
Beer |
| 1 |
|
Beer can water |
| 1 |
t |
Salt |
| 1/2 |
t |
Black pepper |
| 2 |
T |
Flour |
| 1 |
c |
Plain yogurt |
INSTRUCTIONS
Add the peanut oil to a very hot pressure cooker pot. Brown the cut up
chicken pieces nicely on all sides. Add the onions and saute with the
chicken for a few minutes. Add the curry powder to the pot and stir to
blend. Add the diced apple, beer, water, salt and pepper. Stir once
again to distribute evenly. Place lid on pressure cooker tightly. Put
pressure regulator weight in place. Leave heat under cooker on high
until the weight begins to jiggle. Lower heat immediately to a level
that keeps the weight just barely moving. Time from this point on for
12 minutes. Remove pot from heat and cool. When the pressure has been
reduced, open the pot and place back on the burner. Stir the
ingredients very gently. Combine 2 Tbsp flour and an 8 oz. container
of plain yogurt together in a small bowl. Stir some of the hot liquid
from the pot into the yogurt mixture, then pour the mixture into the
pot and stir to blend. Simmer for 5 minutes on a low heat. Serve over
hot fluffy rice. Posted to IChef 11/1/96 by Cindy Hartlin Recipe by:
Mrs. Gee @aol.com Posted to MC-Recipe Digest V1 #565 by Rooby
<MsRooby@sprintmail.com> on Apr 13, 1997
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