| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Pressure co |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fryer, cut up |
| 2 |
tb |
Peanut oil |
| 1 |
c |
Chopped onion |
| 2 |
tb |
Curry powder |
| 1 |
c |
Diced apple |
| 1 |
cn |
Beer |
| 1 |
|
Beer can water |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
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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