Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 on Apr 13, 1997
