Chicken Curry

Author

NuWave

Servings

6

Category

Main Dishes

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

1. 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.
2. Close and lock lid, set pressure cooker to "poultry", adjust time to 10 minutes, and press "start/stop".
3. When done, natural release for 5 minutes, then do a quick release to make sure all pressure is released before opening lid.
4. Carefully open lid and add coconut milk and vinegar. Mix well until combined. Serve over rice and garnish with cilantro.