I cook various indian chicken dishes (chicken in various, mostly yogurt based sauces). I do them in the pressure cooker - they turn out awesome (and use goat yogurt due to family food allergies to cow's milk).
BTW, I can still make some awesome chinese dishes even when cutting, just using splenda instead of sugar, and of course, don't have it over rice! Vinegar, soy sauce, stirfried garlic and maybe onions, and splenda, with a little corn starch to thicken it, for a brown sauce! Or catsup instead of soy, and lose the garlic and onions, and more splenda for a sweet and sour sauce!