Aussie Chicken Curry

Zee IP Recipes

1 tbsp oil of your choice

1 brown onion diced

1 clove garlic

1 to 2 tbsp Keens Curry Powder

500g chicken thigh fillets, chopped into bite sized chunks

1 cup chicken stock

½ cup coconut cream

1 large carrot diced

1 cup peas

1. Lid off. Add oil to the pan and select ‘sauté/sear high temp’ 10 minutes.

2. Add onion and garlic and cook until onion is soft.

3. Add curry powder and cook, stirring for 1 minute

4. Add chicken and cook until seared on the outside.

5. Add chicken stock and carrot.

6. Close lid. Pressure valve seal position. Set ‘pressure cook manual’ 10 minutes.

7. When finished, quick pressure release. When valve drops, open lid.

8. Add the peas and select browning ‘saute/sear high temp’ 10 minutes and allow to simmer, stirring frequently, for up to 10 minutes until sauce thickens or add cornflour slurry and simmer.

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