Curry in a hurry 

Cook time: 25 minutes 

Prep minutes: 20 minutes 

Serves: 6-8

1 size 14 chicken  

2 tbsp cooking oil  

1 onion, peeled and diced  

2 cloves garlic, crushed  

1 can wholepeeled tomatoes, chopped  

200ml water  

1 vegetable stock cube 

Pinch of salt if required  

1/2 cup chopped mint leaves  

1/2 cup chopped coriander leaves  

Curry powder  

1 tbsp coriander seeds  

1 tbsp cummin seeds  

1/2 tbsp fennel seeds  

1/2 tbsp black mustard seeds  

1 tbsp garam masala  

1/2 tbsp turmeric  

Cooked rice

Using a fry-pan toast the seeds in the pan until they start to become fragrant. Remove and crush in a pestle and mortar until powdered. Add the garam masala and turmeric powders. Set aside.

Cut the chicken into 8 pieces. So 2 drumsticks, 2 thighs, 2 lower breast and 2 upper breast. Coat the chicken evenly with a couple tbsp’s of the curry powder and set aside. Heat a pressure cooker over high heat. Drizzle the oil over the top of the chicken before placing into the cooker, fry until golden on both sides.  

Add in the chopped onions and crushed garlic, sauté for another minute before adding in the whole-peeled tomatoes, water and vegetable cube. Bring to the boil and stir before placing the lid on to bring up to pressure. Once the cooker starts to whistle, turn down to a medium heat, cook for 20 minutes, before releasing

Remove and garnish with mint, coriander and serve over rice. 

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