Chicken Curry

Ingredients

  • 1/2 tbsp olive oil
  • 1/2 tsp roasted cumin
  • 1-1/2 tsp masala
  • 2 tsp curry powder
  • 1/2 onion, minced
  • 5 cloves garlic, minced
  • 1 large tomato, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1/2 cup light coconut milk
  • 2/3 cup water
  • 1 large sweet potato peeled and diced small
  • 6 skinless chicken thighs
  • kosher salt to taste

Method

  1. Add onion and garlic and saute 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
  2. Place chicken in the pan and season with 1 teaspoon salt.
  3. Add tomatoes, cilantro, coconut milk and water.
  4. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
  5. Add sweet potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.

Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

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