Picture 1 - Marinating Chicken Picture 2 - Browning Picture 3 - Curry Chicken
I made this curry chicken in the Pressure Cooker because my friend Anderson (Jamaican) said it could not be done. I am not a fan of spicy food so note the below ingredients are not written in stone. Many people cook by site, strange we say that looks like enough.
1 whole chicken cut up (my butcher cuts for curry chicken)
1sm onion cut
1lg potato washed and diced
2-3tbsp curry powder
4tbsp butter or oil
2-3tbsp salt (sea salt)
2-3tbsp black pepper
1 can coconut milk – I’m allergic to coconut so I don’t use
1tsp ginger
2-3tbsp Italian seasoning
1 pepper (blue bonnet) optional – too hot for me!
I marinate my meat (all meat) before I put it in the freezer. I marinated the chicken with seasonings to taste. Salt, pepper, Italian seasoning, curry powder, and Italian dressing. Place all the ingredients in a zip lock bag and place in fridge overnight or place in freezer until ready for use.
Place the Pressure Cooker on browning (according to manufacturer instructions), put in butter until melted. Add chicken and distribute evenly on bottom of cooker, toss in ginger. Let chicken brown on one side and turn, once turned toss in onions and stir. Allow onions to get translucent and then toss in potatoes and all other dry ingredients and stir. Add water or coconut milk to barely cover your chicken and potatoes, this is your time to add more dry ingredients. Remember potatoes will usually absorb the salt – When something is too salty add a potato.
Close the top to the Pressure Cooker, set the timer to 20 minutes or push the chicken/meat button according to manufacturer instructions. The house is smelling good. I usually prepare my rice (in the oven) while the chicken is cooking. Time’s up!!!
WONDERFUL!! Release the pressure according to manufacturer instructions or let the pressure release normally, this is up to you, but now it is time to eat. Put rice in a bowl and top with curry chicken.
Enjoy!!
I made this curry chicken in the Pressure Cooker because my friend Anderson (Jamaican) said it could not be done. I am not a fan of spicy food so note the below ingredients are not written in stone. Many people cook by site, strange we say that looks like enough.
1 whole chicken cut up (my butcher cuts for curry chicken)
1sm onion cut
1lg potato washed and diced
2-3tbsp curry powder
4tbsp butter or oil
2-3tbsp salt (sea salt)
2-3tbsp black pepper
1 can coconut milk – I’m allergic to coconut so I don’t use
1tsp ginger
2-3tbsp Italian seasoning
1 pepper (blue bonnet) optional – too hot for me!
I marinate my meat (all meat) before I put it in the freezer. I marinated the chicken with seasonings to taste. Salt, pepper, Italian seasoning, curry powder, and Italian dressing. Place all the ingredients in a zip lock bag and place in fridge overnight or place in freezer until ready for use.
Place the Pressure Cooker on browning (according to manufacturer instructions), put in butter until melted. Add chicken and distribute evenly on bottom of cooker, toss in ginger. Let chicken brown on one side and turn, once turned toss in onions and stir. Allow onions to get translucent and then toss in potatoes and all other dry ingredients and stir. Add water or coconut milk to barely cover your chicken and potatoes, this is your time to add more dry ingredients. Remember potatoes will usually absorb the salt – When something is too salty add a potato.
Close the top to the Pressure Cooker, set the timer to 20 minutes or push the chicken/meat button according to manufacturer instructions. The house is smelling good. I usually prepare my rice (in the oven) while the chicken is cooking. Time’s up!!!
WONDERFUL!! Release the pressure according to manufacturer instructions or let the pressure release normally, this is up to you, but now it is time to eat. Put rice in a bowl and top with curry chicken.
Enjoy!!