Recipe: Chicken Breasts in Yogurt Turmeric Sauce (pressure cooker)

CHICKEN BREASTS IN YOGURT TURMERIC SAUCE

"Chicken is marinated for 2-24 hours then cooks in 15 minutes in the pressure cooker."

1 cup plain yogurt
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon yellow mustard seeds
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
4 boneless, skinless chicken breast halves
1 tablespoon butter
1 large russet potato, cut into 1/4-inch-thick rounds
1 cup shelled fresh peas or frozen peas, cooked
1/4 cup chopped fresh cilantro

Mix together the yogurt, turmeric, cumin, mustard seeds, salt and pepper in a dish large enough to hold the breasts in 1 layer. Add the breasts and turn to coat. Cover with plastic wrap and marinate in the refrigerator for 2 to 4hours.

WHEN READY TO COOK:
Melt the butter in the pressure cooker over medium heat. Lay the potatoes across the bottom, then add the chicken and the yogurt mixture.

Without stirring, lock on the lid and bring to pressure over high heat, 2 to 3minutes. Remove from the heat and let sit for 3 minutes to finish cooking. With the steam vent pointed away from your face, gently release any remaining pressure.

Transfer the breasts and potatoes to a serving platter and set aside in a warm place.

In the uncovered cooker, cook the sauce over high heat until reduced and slightly thickened, 2 to 3 minutes. Stir in the peas and cilantro. Spoon over the chicken and serve right away.