This is a great one for mid week or to impress your friends for a dinner party. My kids love it, so happy mummy
heat the Ghee in the Pressure cooker until melted
add the diced onion, fry until just browned, add garlic & ginger. cook for 1 min
stir in the Indian Biryani spice blend and cook until just fragrant
add the diced chicken cook until just getting colour about 2-3 mins
stir in the mango puree and chicken stock.
Close lid on pressure cooker and bring to pressure (setting 2). cook at pressure for 8 mins
use quick release method to open the pressure cooker and stir in the yoghurt.
serve on a bed of steamed rice, with a sprinkle of chopped fresh coriander (optional)
for a thicker sauce make a thin paste of 1 1/2 Tbs arrowroot (tapioca flour) and water and stir through curry before serving.