Chicken And Vegetable Curry; Simple Chicken - Cuisinart CPC-800 Serie Manual Del Usuario

1. Season the chicken on both sides with 1
teaspoon of the salt and the pepper.
2. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Brown.
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Once the oil is hot, brown the chicken in 2
batches, about 5 minutes per side. Remove
and reserve. Add the chopped onion, red
pepper and garlic. Stir well, scraping any
brown bits from the bottom of the pot. Sauté
vegetables until fragrant, about 5 minutes. Add
the tomatoes with remaining salt and smoked
paprika and cook for a couple of minutes
before stirring in the rice.
3. Add the chicken back to the pot with the
broth, saffron and bay leaf. Stir together.
Secure the lid and select High Pressure. Set
the time for 18 minutes. When the audible
beep sounds, use Quick Pressure Release.
4. Once all the pressure is released completely,
the red indicator will drop.
5. Remove lid, stir ingredients together and
serve immediately.
Nutritional information per serving:
Calories 397 (13% from fat) • carb. 52g • pro. 32g
fat 6g • sat. fat 1g • chol. 108mg • sod. 935mg
calc. 71mg • fiber 2g
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
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
26
Pressure Cooker.
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