East Indian Chicken
Place chicken in a single layer in shallow glass casserole. Mix 1 cup water,
yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and
pepper. Pour over chicken. Marinate for at least 6 hours in refrigerator. Remove
chicken from marinade, brushing off and reserving as much marinade as possible. Heat oil in 4- or 6-quart pressure cooker over medium heat. Brown chicken,
a few pieces at a time. Return all chicken to pressure cooker. Pour
reserved marinade over chicken. Close cover securely. Place pressure
regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure with pressure regulator
rocking slowly. Let pressure drop of its own accord. Remove chicken. Keep warm. Mix cornstarch with 2 teaspoons cold water. Stir into cooking liquid. Cook and stir
until sauce boils and thickens. Pour sauce over chicken.
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