Pressure-Cooker Chicken Curry
Making this chicken in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 334
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 334
2 tablespoons olive oils or ghee, divided
1 pound boneless skinless chicken thighs, cubed
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
Hot cooked rice or naan
Chopped fresh cilantro
Directions:
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, garlic, ginger, sugar, chicken and salt.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon water. Add cornstarch mixture to pot and let simmer, uncovered, for 5 minutes.
Serve in shallow bowls with rice or naan. Sprinkle with cilantro.
Source: tasteofhome.com
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon water. Add cornstarch mixture to pot and let simmer, uncovered, for 5 minutes.
Serve in shallow bowls with rice or naan. Sprinkle with cilantro.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
