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Updated: February 24, 2013 6:02AM


This homestyle recipe is soupier than typical restaurant curries. For a thicker consistency, use the lower amount of water and simmer a bit after removing from pressure. Use the lower amount of red pepper and chiles, or less, if you don’t have a taste for Indian heat levels.

2 tablespoons vegetable oil

1 heaping teaspoon cumin seeds

1 teaspoon ground turmeric

1 medium yellow or red onion, peeled and roughly chopped (1 heaping cup)

1 (2-inch) piece fresh ginger, peeled and grated (1 heaping tablespoon)

5 cloves garlic, peeled and minced


1/4 teaspoons garam masala1

1/4 teaspoon ground coriander

1/2 to 2 teaspoons ground red pepper

1 medium russet potato, peeled and roughly chopped (1 heaping cup)

2 to 6 fresh Thai green chiles, stems removed and chopped

2 medium tomatoes, roughly chopped, or a 14.5-ounce can diced tomatoes, drained (2 cups)

4 teaspoons tomato paste

2 pounds boneless, skinless, raw chicken breast (3 whole), cut into 1-inch cubes

1 to 2 cups water

1 tablespoon coarse sea salt

Fresh cilantro, chopped

1 cup plain yogurt

Hot, cooked basmati rice

Heat the oil in a pressure cooker over medium-high heat. Add cumin and turmeric. Cook until the seeds sizzle (about 30 seconds). Add the onion and cook about 2 minutes, until slightly opaque.

Add the ginger, garlic, garam masala and coriander. Cook another 30 seconds. Add the red pepper, potato, chiles, tomatoes, tomato paste, chicken and water.

Close the pressure cooker, bring to high pressure and cook 10 minutes. Use the quick release to release pressure. Carefully open the lid, tilting it away from you. If a thicker consistency is desired, simmer over medium heat for a few minutes. Taste and adjust seasonings if necessary.

Stir in the salt, cilantro and yogurt. Mix well, and serve in bowls over steaming basmati rice.

Anupy Singla

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