Ingredients

• 1.25 lb - boneless chicken
• 4 tbsp - oil
• 1 tsp - cumin seeds
• 1 - green Thai or jalapeno chilly, coarsely chopped
• 1 - big red onion, finely chopped
• 3 cloves - garlic, finely chopped
• 1/2 inch - ginger, finely chopped
• 6 - curry leaves
• 3 tsp - curry powder
• 1 tsp - garam masala
• 2 tsp - mayonnaise
• 2 tsp - Dijon mustard
• 6 tbsp - yogurt
• 2 tbsp - buttermilk and or water as required
• 4 tbsp - coriander leaves as garnish
• Salt to taste.

How to Make Fast Chicken Curry

• Cut chicken in to small pieces.
• Heat oil in a pressure cooker, fry cumin seeds lightly, add green chilly and then garlic, ginger, curry leaves, and finally, chopped onion.
• After onion is fried, add curry powder, garam masala, mix well.
• Add chicken pieces, increase heat and it fry for about 2 mins, until the chicken is longer pink.
• Add mayonnaise and Dijon mustard and mix.
• Add yogurt (after beating it) and mix well until the chicken is fully coated with spices.
• Add buttermilk and or water - the idea is to retain sufficient moisture for pressure cooking, if not the chicken will burn. Too much wetness is not good either.
• Add salt to taste (1 tsp); mix thoroughly and seal the cooker.
• Wait for three whistles or about 10 mins, whichever is sooner.
• Turn off heat and let it cool under residual pressure with safety valve on.
• Garnish with coriander leaves and serve with rice, chapatti or naan.