Chicken Curry Stew

2 stalks celery
2 medium carrots
2 large yukon potatoes
1 apple
5 cloves garlic
2 T olive oil
2 lbs chicken thighs, cubed
1 onion
2 C chicken stock (optionally replace 1/2 C with wine)
100 g curry roux block OR
    45 g flour
    25 g curry powder
    6 g garam masala
    3 T butter

Chop celery, carrots, and potatoes.
Grate apple into the same bowl.
Chop garlic and place into the same bowl.
Set to High Sauté.
Add oil and swirl in pot to cover bottom.
Cut chicken into 1" x 1" pieces.
Sauté chicken until golden.
While chicken is sautéing, dice onion.
Add onions to browned chicken.
Continue sautéing until onions are translucent and even a little brown.
If not using a roux block, sprinkle in flour, curry powder, and garam masala.
Stir thoroughly.
Add celery, carrots, potatoes, apple, and garlic.
Pour in chicken stock.
Pressure Cook High 12 mins.
Quick Release Pressure.
If using a roux block, stir in now.
If not, stir in butter.
Let sit 5 mins.
Serve with bread or over rice.

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