Chicken and Eggplant Yellow Curry

Posted on Nov 17 2014 - 12:31pm by Marianne

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
Serves 4
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Cook Time
35 min
Cook Time
35 min
  1. Ingredients
  2. 1 kilo of chicken curry pieces (you could brown the pieces before you add them to the pot)
  3. 2 cloves of garlic whole
  4. 1 onion sliced
  5. a few baby carrots
  6. 6 yellow squash whole
  7. 1 large eggplant skin peeled off and chopped into cubes
  8. 1-2 cups of fresh spinach chopped in half
  9. 1 400ml can of coconut milk
  10. 1 tbls of tomato paste
  11. 2 tbls hot Madras curry powder
  12. 1/2 tsp paprika
  13. 1/2 tsp ground ginger
  14. 1/4 tsp coriander ground
  15. 1/4 tsp celery salt
  16. 2 tbls ghee
  17. sea salt
  18. chilli flakes to garnish
  1. 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.
  2. 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.
  3. Set the heat to high and pressure cook for 25 minutes.
  4. 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.
  5. Stir, season and serve.
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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