Friday, May 6, 2011

Curry in a Hurry

A couple of months ago, I bought an 8 qt pressure cooker with some birthday money. I made some pinto beans in it (super easy and fast), but I didn't know what else to do with it, so I checked out a book from the library and have been trying some of the recipes. I have to say - pressure cooking is genius! Every busy mom should know about it; mashed potatoes start to finish in about 15 minutes. Frozen chicken breasts - cooked and tender in 10! Although it's pretty simple recipe-wise, we really enjoyed it.

-Pressure Perfect

1 cup water
4 Tbsp. Patak's Mild Curry Paste (curry pwd doesn't produce good results)
1 medium onion, coarsely chopped
3 pounds chicken or 2 pounds meat (select a cut from the chart)
1 cup plain yogurt
1 1/2 cups frozen peas
3 Tbsp. chopped fresh cilantro
Cooked basmati rice (add a little turmeric for color)

Choice of Chicken or Meat                              Minutes High Pressure + Release Method
3 lbs bone-in chicken thighs                                8 + 4-minute natural release
and/or breast halves, skinned                               then quick-release                                
2 lbs boneless pork shoulder,                               8 + natural release
trimmed and cut into 1-inch chunks                                                                                   
2 lbs boneless beef chuck,                                    8 + natural release
trimmed and cut into 1-inch chunks                                                                                   
2 lbs boneless lamb shoulder,                               12 + natural release
trimmed and cut into 1-inch chunks                                                                                   

Pour the water into a 4 qt or larger cooker and blend in the curry paste. Set over high heat and add the onion and chicken or meat of your choice.

Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat and allow the pressure to come down naturally for 4 minutes. Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat is not tender, cover and simmer until done.

If necessary skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir in the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve on lipped plates or in large, shallow bowls over rice.

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