PRESSURE COOKER CREAMY CURRY CHICKEN
This evening, we used the pressure cooker to prepare a quick no-fuss dinner. It's basically, toss everything in, close the lid, and turn the flame on. Very easy to do. :D Justine wanted curry chicken, so curry chicken it is then.
By the way, we are using kampung chicken (grass fed free range chicken) so using the pressure cooker is ideal for tougher meats.
1. The Ingredients
onions, garlic, ginger, chicken, tomatoes, potatoes, carrots,
a small tub of yogurt and curry paste (Brand A1).
2. Toss In
Saute garlic, ginger and onions.
Add all the ingredients in.
Pour half a carton of milk (in place of coconut milk).
Add seasalt and shoyu.
Close lid. Turn on flame.
When the pot starts to hiss, turn down flame,
wait for a few minutes before turning fire off completely.
The curry will be ready in about 20 minutes or so.
Very simple to do, don't You think?
3. Garnish & Serve
Imagine a small sprig of coriander leaves
on the curry dish.
We ran out of that. :D
Bryan's Plate.
Justine's Plate.
My Plate.
The curry is absolutely creamy, yogurt-y and delicious.
The chicken is tender and the potatoes
literally melt at the first bite.
The lime juice enhances the tangy taste. :D
We had the curry chicken with brown rice.
Oh Yummy!
Today, I had my one shake of The Green Drink
in the morning, egg noodle soup for lunch
and the above for dinner.
To Sum Up
1 shake & 2 meals
No juice. Fruit. Water. Coffee.
Time of Posting : 1:21 pm (Thursday)
