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East Indian Chicken

  • 6 chicken thighs
  • 1 cup water
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
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  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

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.
Makes 6 servings

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