Chicken Curry

• 3 pound Chicken, cut into serving size pieces
• 2 tablespoon Shortening
• 2 teaspoon Curry powder
• 2 1/2 teaspoon Salt, or to taste
• 2 Onions, chopped
• 1 teaspoon Vinegar
• 1 cup Water
• 2 tablespoon Cornstarch
• 1/4 cup Water

Heat pressure cooker. Add shortening; brown chichen. Season with combined curry powder and salt. Add onions, vinegar, and water. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES. Cool pressure cooker at once. Place chicken on a heated platter. Combine cornstarch and water. Stir into liquid in pressure cooker at once. Cook until thickened stirring constantly. Ladle sauce over chicken. Serve over hot cooked rice.
4 - 6 servings.