Chicken and Vegetable Curry

Cuisinart original

Thanks to the pressure cooker, it tastes like this quick curry spent all day cooking on the stove. (Spoiler alert: It takes under an hour!)

Yields

Makes about 6 servings

Ingredients

1 tablespoon ghee (clarified butter), or vegetable oil, divided

2 pounds boneless, skinless chicken thighs

1 teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper, divided

1 small onion, finely chopped

2 garlic cloves, finely chopped

1 1-inch piece fresh ginger, peeled and finely chopped

1 jalapeño, seeded and finely chopped

¼ cup curry powder (mild heat, not hot)

1 can (13.5 ounces) coconut milk (not “lite”)

1 can (14 ounces) diced tomatoes, drained

½ pound Yukon gold or red potatoes, cut into 1-inch pieces

½ pound sweet potatoes, peeled and cut into 1-inch pieces

1 large carrot, peeled cut into ½-inch pieces

½ cup green peas, fresh or frozen

Fresh cilantro, chopped, for garnish

Basmati rice, for serving

Nutritional information

Nutritional information per serving (1 cup): Calories 261 (56% from fat) • carb. 20g • pro. 10g • fat 17g sat. fat 9g • chol. 32mg • sod. 374mg • calc. 41mg fiber 3g

Instructions

Put ½ tablespoon of the ghee or oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. While oil is heating, season chicken on both sides with a pinch each of the salt and pepper. Brown the chicken, in batches, about 5 minutes per side. Remove and reserve.
Add remaining oil and add the onion, garlic, ginger and jalapeño, along with a pinch each of the salt and pepper and the curry powder. Sauté until softened. Add the chicken back to the pot and stir so the thighs are evenly coated with the sautéed vegetables and spices.
Add the coconut milk and drained tomatoes, along with the remaining salt and pepper. Secure the lid and select High Pressure. Set the time for 10 minutes. When the audible beep sounds, use Quick Pressure Release.
Once the pressure is released completely, the red indicator will drop. Remove lid and add the potatoes, sweet potatoes and carrots. Stir well and set for High Pressure again for 7 minutes. When time expires, allow pressure to release naturally.
Remove lid and stir in the peas. Taste and adjust seasoning as desired. Garnish with the cilantro and serve over rice.