I was waiting for ages to try this recipe and I am so glad I made it, because it was just SOOOOOOOOO good. No masalas and curry spices involved in this dish, so if you have none, but love chicken give this a shot! It’s perfect when its cold outside and it definitely does not take a lot of your time. The magic lies in the PRESSURE COOKER – so you must own one to make this dish!
- Chicken: Leg / Thigh
- Onion – 1 diced
- Garlic – Minced 1 tsp
- Bell Pepper / Capsicum – 1 sliced
- Tomatoes – 1 can / freshly chopped tomatoes
- Carrots – 2 chopped in chunks
- Tomato Paste – 2 tbsp
- Chicken / Vegetable Stock – 1/2
- Black olives – 1/2cup
- Thyme / Rosemary leaves – 1 tbsp
- Olive Oil – 1tbsp
- Salt to taste
Once you cut and clean and chop all the ingredients – heat some olive oil in the pressure cooker and add the chicken pieces and let it stay in there until it browns well on all sides. Once its nice and brown, remove and set side.
Add a bit more oil, and add the onions and garlic and let that brown a bit. Bring the chicken back to the pressure cooker. Add the rest of the ingredients (carrots, bell peppers, tomatoes, olives, tomato paste, thyme or rosemary, carrots and chicken stock).
Close and lock the lid of the pressure cooker. Bring the cooker to high pressure over high heat. When the pressure has been reached, reduce the heat to stablise the pressure and cook for 8mins.
Turn the heat off and leave the pressure cooker and let it stand for 15mins until the pressure has gone.
I served this with Roasted Garlic Potato Mash and Blackened green beans! You will find the recipes for both on here!