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Chicken
(5 Litre pressure cooker)

Serves: 6	Pressure Cooking Time 06 minutes
3½ lb (1.6 kg) chicken pieces  1½ tsp salt  ¼ tsp pepper  3 tbsp vegetable oil  2 tbsp water  2 medium (¾ lb / 350 g) onions chopped 8 cloves garlic finely chopped 2½ tsp dried basil leaves  ½ cup Port wine  1½ cups ketchup  1 tbsp parsley chopped
Method
1 Recipe can be reduced to one-third by reducing all ingredients proportionately. 2 Rub chicken with salt and pepper. 3 Group chicken into 3 batches. Heat oil in cooker for about 3 minutes. Brown and remove each batch. 4 Away from heat, sprinkle water in cooker. Stir to remove any frying residues attached to base. 5 Return cooker to heat. Add onions and garlic. Stir fry for about 2 minutes. Add chicken and remaining ingredients except ½ cup ketchup and parsley. Stir. 6 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes. 7 Remove cooker from heat. Allow to cool naturally. 8 Open cooker. Add remaining ketchup (½ cup). Stir. Serve hot with noodles, garnished with parsley.