Tuesday, December 16, 2008

Curry in a Hurry - pressure cooker recipe

Curry in a Hurry
from "Pressure Perfect" by Lorna Sass

1 cup water

4 tablespoons Patak's Mild Curry Paste (curry powder doesn't produce a good result)

1 medium onion, coarsely chopped

3 pounds chicken breast halves

1 cup plain yoghurt (regular or low-fat)

1 1/2 cups frozen peas (rinse away any ice crystals)

3 tablespoons chopped fresh coriander (cilantro)


Pour water into pressure cooker and blend in the curry paste. Set over high heat and add the onion and chicken.

To cook rice at the same time as the curry: In a bowl (which will fit in your pressure cooker), combine 1 cup long-grained rice with 1.5 cups of water. Using a long strip of aluminium foil as a 'sling', lower the bowl into the pressure cooker. It will rest on top of the curry. Leave the 'sling' in place (fold it down if necessary) as you'll use the 'sling' when removing the bowl.

Lock lid in place. Over high heat bring to pressure. Reduce heat just enough to maintain high pressure and cook for 8 minutes then turn off the heat, leave the lid on and let it stand for 4 minutes. After 4 minutes, release the pressure by placing the cooker into a sink of cold water. Once the pressure has been released, remove the lid. If the chicken or meat isn't tender, cover and simmer until done.

If necessary, skim off the fat that rises to the surface. Blend the yoghurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted. Turn off the heat and stir in the yoghurt mixture. Stir in the coriander and salt to taste. Serve with rice.

Note: Other types of meat can be used, but the cooking time will need to be adjusted. Refer to "Pressure Perfect" for cooking times.

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