Chicken And Vegetable Curry; Simple Chicken - Cuisinart CPC-600N1 Serie Manual Del Usuario

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 6 servings
1½ teaspoons ghee (clarified butter), or
vegetable oil
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 peas, fresh or frozen
Fresh cilantro, chopped, for garnish
Basmati rice, for serving
1. Season chicken on both sides with a pinch
each of the salt and pepper and reserve. Put
the ghee or oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
2. 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 and remaining
salt and pepper 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 tone
sounds, use Quick Pressure Release.
4. Once pressure has completely released,
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
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
2 rosemary sprigs
2 thyme sprigs
2 garlic cloves, smashed
1 bay leaf
½ lemon
1 cup low-sodium chicken broth
1. Season chicken on all sides with salt
and pepper.
2. Put the oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Brown.
®
Once oil is hot, add the chicken, breast down.
Brown on both sides well, about 5 minutes per
side. Add the herbs, garlic, and bay leaf to the
pot. Squeeze the lemon into the pot and add
the lemon with the broth.
3. Secure the lid and select High Pressure. Set
the time for 30 minutes. Once tone sounds,
use Quick Pressure Release.
4. When pressure has completely released, the
red indicator will drop. Remove lid and place
chicken on a cutting board.
5. Allow chicken to rest for about 10 to 15
minutes, then carve chicken and serve.
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