Middle Eastern Style Curry Potato Chicken Thighs
I live in a neighborhood of many Middle Eastern immigrants here there is a supermarket that just opened recently and I got curry powder at his house and went to another Lebanese owner's butcher store to buy chicken thighs. This dish comes from the Indian way of doing things and recording this recipe for those of you who want to learn how to make curry.
Ingredients
- Chicken Legs One
- Potato Half
- Onion One
- Curry Powder Three hundred and fifty grams
- Garlic Three cloves.
- Salt Thirty grams
- Wine One hundred milliliters
- Mint Leaves Fifty grams.
- Mushroom Two
- Octagon One
- Pepper Five
- Cooking Oil A little
Instructions
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Cut chicken thighs into pieces and macerate with soy sauce for twenty minutes.
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Prepare side dishes such as potatoes mushrooms and onions.
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Fill the pressure cooker with water not exceeding the chicken, add a good amount of curry powder to the pot, season the meat with a pinch of salt as it was salted before, add ginger and garlic. Add onions and chicken thighs. After the pressure cooker is on the gas wait for eight minutes for the rotor to start turning up and then turn off the heat.
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Note: The pressure cooker pressure valve must be removed only after all pressure has subsided. You can turn on the tap water to cool it down and see that the little cap of gas falls off to open the cooker. At this point the chicken is fully cooked and the chicken broth is reserved as a soup stock.
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Pour oil in a pan and sauté the potatoes on high heat to turn golden on one side, add the mushrooms, add three tablespoons of curry powder and sauté for a couple of seconds, add the drained meat out of the pan together with the curry powder and mix well. Then add the wine, add the soup mix in the pressure cooker and turn the heat to medium-low and cover the cooker for ten minutes.
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During this time keep the lid open to check if there is any water left. Also add a pinch of salt to taste and adjust with mint leaves at the time of removal from the pot.
