My quick chicken curry.

You know, I keep dreaming of this very organized household, where in the evening everything is all set, we are all sitting and eating our evening meal and discussing the environment, my daughters day in school as opposed to...

Me rushing out of the office to make it in time without major chaos, getting there on the periphery of my very, very slow daughter (this kid makes a career out of eating her meals), getting ready to be turned towards the wall, where she finally eats out of sheer boredom and my son ready for action. In the midst of this chaos, between getting food into their mouths I manage to through together out meal. Last night I had some chicken sitting in a soy-chili garlic sauce marinade that I converted into a curry powered by a food processor revitalized by the pressure cooker, the results were pretty impressive for a 30 minute exercise (minus the marinading time)

Tamatar Hariyali Murg - Tomato Capsicum Chicken

Serves 4

For the chicken marinade

1/4 cup soy sauce
3 tbsp chili garlic sauce (such as sriracha)
3 tbsp vinegar
1 tbsp fresh ginger
1 lbs boneless chicken, (cut into bite-sized pieces)

For the curry base

3/4 cup canned diced tomatoes
2 green chillies
1 green pepper
2 cloves garlic
1 small piece of peeled ginger
A few fresh mint leaves
3-4 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A few curry leaves
2 tbsp chopped cilantro

Method of Preparation

1. Blend the ingredients for the marinade and soak the chicken in this marinade for several hours. This can be done way ahead of time.

2. Place the tomato, chillies, pepper, ginger and garlic in a food processor and process into a puree.

3. Heat 3 tbsp of the oil in the base of a pressure cooker and add this puree and cook on medium heat for 10 minutes till the mixture is begining to brown.

4. Add the chicken and the marinade and stir through, in a separate pan heat the oil and add the cumin and mustard seeds. When this pops add the curry leaves and add to the chicken.

5. Cover and cook under pressure for 5 minutes (you essentially wait till the pressure builds up and it begins to release steam).

6. Turn off the heat and let the pressure come down. Remove the cover garnish with cilantro and serve.