Chicken legs, with fresh kale and cilantro, onions, tomatoes, potatoes and spices, all tossed and cooked in a pressure cooker.
Chicken legs in a pressure cooker, with kale, cilantro, and potatoes, and the ubiquitous aromatics and spices incorporated in a usual curry from India. My handy and conventional pressure cooker is from India, it’s overly loud whistle, can be music to the ears, when taking a nostalgic cooking sojourn to my mom’s kitchen in Mumbai ❤️
Cooking at home during Covid19 times.
6 organic chicken legs, skinless
3 cups fresh kale, chopped
2 medium sized potatoes, or 4 small potatoes, peeled and diced
1 cup fresh coriander, chopped
1 tsp.minced garlic + 1 tsp.minced ginger
1 small jalapeño or serrano chili, deseeded and minced
1 tomato, diced
1 onion, diced
Whole spices : 1 bay leaf + 1 black cardamom + 1 inch cinnamon stick + 2 cloves + 1 whole dried red chili
1 tsp. coriander powder
1/2 tsp. turmeric powder
1/2 tsp. ground black pepper
1/2 tsp. garam masala powder
1 tsp. paprika
1/2 tsp. cumin seeds
Salt, to taste
In a pressure cooker, heat about a tablespoon of oil. Add the whole spices. Add the onions and stir fry till onions start turning light golden brown. Add cumin seeds. Add the ginger and garlic and stir for a minute.
Add the chicken legs and potatoes, and fry for about 5 minutes on medium high heat.