Pressure cooked spicy curry
*The pressure cooker I use is an electric sauté, slow cooker and pressure cooker in one
Chicken and Eggplant Yellow Curry
2015-05-30 11:29:55
Serves 4
Cook Time
35 min
Ingredients
- Ingredients
- 1 kilo of chicken curry pieces (you could brown the pieces before you add them to the pot)
- 2 cloves of garlic whole
- 1 onion sliced
- a few baby carrots
- 6 yellow squash whole
- 1 large eggplant skin peeled off and chopped into cubes
- 1-2 cups of fresh spinach chopped in half
- 1 400ml can of coconut milk
- 1 tbls of tomato paste
- 2 tbls hot Madras curry powder
- 1/2 tsp paprika
- 1/2 tsp ground ginger
- 1/4 tsp coriander ground
- 1/4 tsp celery salt
- 2 tbls ghee
- sea salt
- chilli flakes to garnish
Instructions
- Sauté in your pressure cooker ( or a separate fry pan) the ghee, garlic and onion until browned. Add the paste, curry powder, ginger, paprika, coriander and celery salt and stir, cook until the aromas start to release.
- Add the coconut milk and stir ( If your using a frypan transfer contents to the pressure cooker) Now add the chicken pieces, eggplant, spinach and squash to the pot.
- Set the heat to high and pressure cook for 25 minutes.
- Once the beeper sounds let it sit for 10 minutes. You can either let it sit until all pressure is released by itself or release the pressure if you need to serve.
- Stir, season and serve.
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