Chicken Curry
Rated 5.0 stars by 1 users
Nutri-Pot
Pressure
Cooker
Category
Main Dishes
Servings
6
Ingredients
- 2 T extra-virgin oil
- 2 onions, small dice
- 1 T ginger, peeled, minced
- 2 cloves garlic, minced
- 1 T curry powder
- 2 t sea salt
- 1 t ground turmeric
- 1 t ground cumin
-
½ t black pepper
-
½ c water
- 3 lbs chicken thighs, boneless, skinless, 1-inch cubes
- 1 lb Yukon Gold potatoes, 1-inch cubes
-
½ c coconut milk
-
½ t white vinegar
- Cilantro (for garnish)
- White rice (for serving)
Directions
Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add onions, ginger, and garlic. Sauté until onions are translucent, about 5 minutes. Add curry powder, salt, turmeric, cumin, and black pepper. Mix well. Add water and the chicken. Mix well. Add potatoes.
- Close and lock lid, set pressure cooker to "poultry", adjust time to 10 minutes, and press "start/stop".
- When done, natural release for 5 minutes, then do a quick release to make sure all pressure is released before opening lid.
- Carefully open lid and add coconut milk and vinegar. Mix well until combined. Serve over rice and garnish with cilantro.
