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  • 8 pieces of chicken on the bone
  • 250 ml chicken stock

Put chicken in electric pressure cooker and steam on CHICKEN setting (15 min). Remove the chicken pieces, take the skin off and remove any bones and cartilage. Cut the chicken in bite sized pieces and keep aside. Keep the liquid in the pressure cooker on KEEP WARM function.

  • 1 onion chopped
  • 30 ml curry spices
  • 5 ml turmeric
  • Oil for frying

Fry the onion until translucent, add the curry spices and turmeric and slow fry for a few minutes in enough oil so that the spices don’t catch on the bottom of pan. Add to the cooking liquid in the pressure cooker.

  • 50 g butter
  • 150 ml cream
  • 30 ml cornstarch mixed with a bit of water into a slurry

Stir the cornstarch slurry and cream into the liquid in pressure cooker and bring to boil while stirring as it thickens up. Add the chicken pieces and warm through. Add the butter and stir until dissolved.
Serve with a wrap, naan or roti.

Recipe and photo: Elsabie Templeton

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