400 grams boneless chicken breasts, cut into ½ inch pieces
1 tablespoon olive oil
4-5 black peppercorns
1 bay leaf
5-6 garlic cloves, finely chopped
1 large onion, thinly sliced
Salt to taste
2 medium potatoes, peeled and cut into ½ inch cubes
1 medium carrot, peeled and cut into ½ inch pieces
1 tablespoon refined flour (maida)
Garlic bread slices for serving
Fresh parsley for garnishing
1. Heat olive oil in a pressure cooker. Add peppercorns, torn bay leaf, garlic, onion and salt and sauté on medium heat for 2-3 minutes.
2. Add potato cubes, carrot, chicken and flour and mix. Add 2½ cups water, mix, cover and pressure cook on high heat for 5-6 minutes. Set aside for 5 minutes and open the lid when the pressure is completely released.
3. Garnish with parsley sprig and serve hot with garlic bread slices.
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