CHICKEN AND VEGETABLE CURRY

Add photo
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!).

Pressure Cooking Time: 17 minutes

Approximate Total Time: 50 minutes

Ingredients

2 tablespoons ghee, or vegetable oil, divided

4 chicken thighs, bone-in

1 teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper, divided

1 medium 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

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

½ pound sweet potatoes, cut into 1-inch pieces

3 medium to large carrots, cut into ½-inch pieces

½ cup green peas

Fresh cilantro, chopped, for garnish

Basmati rice, for serving


Nutritional information

Nutritional information per serving (based on 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

1. Put 1 tablespoon of the oil in the Cuisinart Pressure Cooker.  Set over medium-high heat.  While oil is heating, season chicken on both sides with a pinch each of the salt and pepper.  Brown the chicken, in batches, until crispy on both sides. Remove and reserve.

2. Reduce heat to medium-low and add remaining oil (wait a few minutes to allow pot to cool for a moment so not to burn the vegetables). After a few minutes, 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.

3. Secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure and set a timer for 10 minutes.*

4. When time expires, release pressure by selecting quick pressure release. Once the red safety valve drops, remove lid and add the potatoes, sweet potatoes and carrots. Stir well and set for High pressure once more for 7 minutes.

5. Allow pressure to release naturally. When the red safety valve drops, remove lid and stir in the peas. Adjust seasoning to taste and serve. Garnish with the cilantro and serve over rice.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.