Sindhi Style Chicken Curry Recipe Using Preethi Electric Pressure Cooker
Description:
Sindhi Style Chicken Curry is a rich, aromatic, and flavorful dish that captures the essence of Sindhi cuisine with its perfect blend of spices and tender chicken cooked in a tomato-based gravy. This curry is incredibly easy to prepare using the Preethi Electric Pressure Cooker, making it an ideal choice for a weekday dinner. It pairs wonderfully with Jeera Rice, Phulka, or Tawa Parathas. With the quick cooking time and delightful flavors, this dish will quickly become a favorite in your household.
Cuisine: Sindhi
Course: Dinner
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken, cleaned and washed | 500 grams |
| Black Cardamom (Badi Elaichi) | 1 whole |
| Bay Leaf (Tej Patta) | 1 whole |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom Pods/Seeds (Elaichi) | 3 whole |
| Cloves (Laung) | 2 whole |
| Onions, finely chopped | 2 medium |
| Green Chilies, finely chopped | 3 pieces |
| Ginger, finely chopped | 1-inch piece |
| Garlic, finely chopped | 6 cloves |
| Tomatoes, finely chopped | 2 medium |
| Curd (Dahi/Yogurt), whisked | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
| Coriander Leaves, finely chopped | A handful |
| Oil | 2 tablespoons |
Preparation Time:
10 minutes
Cooking Time:
60 minutes
Instructions
-
Preheat the Pressure Cooker:
Begin by preheating the pan of your Preethi Electric Pressure Cooker. Turn on the “Saute” mode by pressing the Menu Option and continuously pressing the plus button until you reach P-15 (Saute Mode). Allow the pan to heat for about 4 minutes. -
Saute the Whole Spices:
Once the pan is preheated, add 2 tablespoons of oil. After the oil heats up, add the whole spices — black cardamom (badi elaichi), cardamom pods (elaichi), cloves (laung), and bay leaf (tej patta). Saute for a minute until their aromas are released. -
Cook the Onions, Ginger, Garlic, and Green Chilies:
Add the finely chopped onions, ginger, garlic, and green chilies to the pan. Saute these ingredients for 3–4 minutes until the onions soften and turn golden brown. -
Add Tomatoes and Spices:
Once the onions are golden brown, add the chopped tomatoes, turmeric powder (haldi), red chili powder, coriander powder, and garam masala powder. Stir everything well and cook for about 5–7 minutes until the tomatoes soften and release their juices, creating a rich base for the curry. -
Saute the Chicken:
Add the cleaned and washed chicken pieces to the pan. Saute the chicken for about 5 minutes, ensuring it gets well-coated with the spices and starts to brown slightly. -
Add Curd and Water:
Once the chicken is partially cooked, add whisked curd (dahi), salt to taste, and 1/2 cup of water. Stir everything together to combine the ingredients evenly. -
Pressure Cook:
Close the lid of the pressure cooker and set the pressure valve to the “pressure” position. Press the “Keep Warm” option and then press the Menu button. Keep pressing the plus sign button until you reach P-13 (Chicken Mode). The timer will set for 16 minutes. -
Release the Pressure:
Once the cooking cycle is complete, the cooker will automatically switch to “OH” mode, indicating that cooking is finished. Allow the pressure to release naturally, and once the red nozzle goes down, carefully open the lid. -
Final Touches:
Stir in the freshly chopped coriander leaves for added freshness and flavor. Check the seasoning, and adjust salt if needed. -
Serve:
Transfer the Sindhi Style Chicken Curry to a serving bowl. Serve hot with Jeera Rice, Phulka, or Tawa Parathas for a fulfilling dinner.
Tips:
- For a spicier curry, adjust the amount of green chilies or red chili powder as per your preference.
- You can also garnish with a little more coriander leaves before serving for extra color and freshness.
- If you like a thicker gravy, you can let the curry simmer for a few extra minutes after pressure cooking.
Serving Suggestions:
Sindhi Style Chicken Curry is best enjoyed with Jeera Rice, Phulka, or Tawa Parathas. Pair it with a refreshing Kachumber Salad to complete the meal. Enjoy the bold flavors of this easy-to-make dish on a weeknight or for a family gathering!
