Warranty

29
Chicken and
Vegetable Curry
Thanks to the pressure cooker, it tastes like this
quick curry spent all day cooking on the stove.
(Spoiler alert: It takes under an hour!)
Makes about 10 cups
1 tablespoon ghee (clarified butter), or
vegetable oil, divided
2 pounds boneless, skinless chicken
thighs (about 4 thighs)
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper, divided
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 1-inch piece fresh ginger, peeled
and finely chopped
1 jalapeño, seeded and finely chopped
¼ cup curry powder (mild heat, not hot)
1 can (13.5 ounces) coconut milk
(not “lite”)
1 can (14 ounces) diced tomatoes,
drained
½ pound Yukon gold or red potatoes, cut
into 1-inch pieces
½ pound sweet potatoes, peeled and cut
into 1-inch pieces
1 large carrot, peeled and cut into
½-inch pieces
½ cup green peas, fresh or frozen
Fresh cilantro, chopped, for garnish
Basmati rice, for serving
1. Put ½ tablespoon of the ghee or oil into
the cooking pot of the Cuisinart
®
Pressure
Cooker. Select Brown. While oil is heating,
season chicken on both sides with a pinch
each of the salt and pepper. Brown the
chicken, in batches, about 5 minutes per
side. Remove and reserve.
2. Add remaining ghee/oil and add the onion,
garlic, ginger and jalapeño, along with a
pinch each of the salt and pepper and the
curry powder. Sauté until softened. Add
the chicken back to the pot and stir so the
thighs are evenly coated with the sautéed
vegetables and spices.
3. Add the coconut milk and drained
tomatoes, along with the remaining salt
and pepper. Secure the lid and select High
Pressure. Set the time for 10 minutes.
When the audible beep sounds, use Quick
Pressure Release.
4. Once the pressure is released completely,
the red indicator will drop. Remove lid and
add the potatoes, sweet potatoes and
carrot. Stir well and set for High Pressure
again for 7 minutes. When time expires,
allow pressure to release naturally.
5. Remove lid and stir in the peas. Taste and
adjust seasoning as desired. Garnish with
the cilantro and serve over rice.
Nutritional information per serving (1 cup):
Calories 261 (56% from fat) • carb. 20g • pro. 10g
fat 17g • sat. fat 9g • chol. 32mg • sod. 374mg
calc. 41mg • fiber 3g
Simple Chicken
An easy way to make a tasty and moist whole
chicken for the family any night of the week.
Makes 4 to 6 servings
1 4-pound chicken
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 teaspoons olive oil
2 rosemary sprigs
2 thyme sprigs
2 garlic cloves, smashed
1 bay leaf
½ lemon
1 cup chicken broth
1. Season chicken on both sides with salt
and pepper.
2. Put 2 teaspoons olive oil into the cooking
pot of the Cuisinart
®
Pressure Cooker.
Select Brown. Once oil shimmers, add
the chicken, breast down. Brown on both
sides well, about 5 minutes per side. Add
the herbs, garlic and bay leaf to the pot.
Squeeze the lemon into the pot and add
the lemon with the broth.
3. Secure the lid and select High Pressure.
Set the time to 30 minutes. Once audible
beep sounds, use Quick Pressure Release.