The original recipe generally advise on pan-frying the sauce with oil. I want to avoid that and still make it taste good by just putting everything in a pressure cooker...
Here is the everything in my recipe when first put in pressure cooker for 20 minutes:
a carrot (cut by food processor) two small or 1 big potatoes (cut by food processor) one small or half a big onion (cut by food processor) a big block of curry roux (equivalent to 2-3 small block of curry roux) a teaspoon of salt a teaspoon of sugar 5 teaspoons of chicken consomme 200ml yogurt 1.5 teaspoon of tumeric 1 cup of water (coconut milk made by putting 5 table spoon of coconut fine and half a cup of water in a mixer)
After 20 minutes, I stir the mixture and add 0.5 cup of water and cook for another 15 mintues.
After 15 minutes, I stir the mixture and add another 0.5 cup of water depending on how thick the mixture is.
The result is not satisfactory. I try adding a can of cream of corn soup from campell. It does not help.
Any recommendation would be welcomed. Thanks