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!)
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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!)
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 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