PRESSURE-COOKER CHICKEN CURRY
I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.
Nutrition Facts :
GREEN CURRY LENTIL SALAD
Steps:
- Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
- Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
- Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
- Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
- Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 43.5 g, Fat 10.3 g, Fiber 10.3 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 462.9 mg, Sugar 5.2 g
CURRIED CHICKEN & LENTIL SALAD - 2.5-QT PRESSURE COOKER
Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. For less tangy dressing, use 1/2 cup yogurt and 1/2 cup light mayonnaise for the 1 cup of yogurt.
Provided by KateL
Categories Lunch/Snacks
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
- Pat chicken dry and add chicken and cook until browned on both sides.
- Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
- Close lid and bring pressure to 1st red ring over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 8 minutes.
- Remove from heat and use Natural Release Method.
- Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
- Let lentils and chicken pieces cool completely.
- Mix lentils and chicken with grapes, cashews and celery.
- Mix yogurt and curry powder until well blended.
- Serve salad on a bed of lettuce. Pass dressing separately.
Nutrition Facts : Calories 661, Fat 28.8, SaturatedFat 6.9, Cholesterol 73.3, Sodium 355.2, Carbohydrate 59.3, Fiber 17.1, Sugar 19.1, Protein 44.4
PRESSURE-COOKER CURRIED CHICKEN MEATBALL WRAPS
My strategy to get picky kids to eat healthy: Let everyone assemble their dinner at the table. We love these easy meatball wraps topped with crunchy veggies and peanuts, sweet raisins and a creamy dollop of yogurt. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.
Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
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