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.

Comments

Post a Comment

Popular posts from this blog

Lentil Casserole

This is a 13x9 recipe, but the bulk of it is a casserole that can be served by itself with tortilla chips and shredded cheese rather than baking the chips and cheese into the 13x9. 2 onions, diced 3 bell peppers, diced 32 oz lentils 2 bags onion soup mix     alternatively,      1/2 C dried onion flakes      4 T low sodium beef bouillon      1/2 t onion powder      1/2 t parsley flakes      1/4 t celery seed      1/4 t paprika      1/4 t black pepper 1 can enchilada sauce, medium 1 can enchilada sauce, hot 1/2 bag tortilla chips 12 oz mozzarella cheese, shredded 12 oz cheddar cheese, shredded Dice onions and bell peppers, and set aside. Rinse lentils & discard debris. Place lentils in pot and cover with an inch of water. Add onion, bell peppers, and onion soup mix. Add enchilada sauce. Pressure Cook High for 12 mins. Natural Release Pressure. For ...
Read more

Mac & Cheese

1 lb elbow macaroni 4 C water 1 T salt 1 12 oz can evaporated milk 3 T butter 1 C water 10 oz shredded cheese 1/2 lb jalapeño sausage, cut into 1/2 inch slices Frozen steam broccoli Place macaroni, water, and salt in pot. Pressure Cook High 5 mins. Quick Release Pressure. Set to Low Sauté. Stir in evaporated milk, butter, and 2 C water. Microwave frozen broccoli. Add cheese, a little at a time, while stirring constantly. Continue until cheese is completely melted. Add sausage, stirring 2 mins or until warm. Serve with steamed broccoli. foodnetwork
Read more

Ham & Bean Soup

1 20 oz package Hurst's 15 Bean Soup with seasoning packet 2 T vegetable oil 2 medium onions, chopped 1/2 stalk celery, diced 5 cloves garlic, chopped 2 quarts water 1 ham bone, optional 1 28 oz can diced tomatoes 4 medium carrots, diced 1 C diced ham 1 T lemon juice 2 t chili powder Salt & pepper to taste Set aside seasoning packet. Rinse beans in a colander and remove any debris. Set to High Sauté. Add vegetable oil, onion, and celery. Sauté 3 mins or until tender. Add garlic and sauté 1 min. Add beans, water, and ham bone. Pressure Cook High for 35 mins. Natural Release Pressure.  Add tomatoes, carrots, ham, and lemon juice. Add chili powder and seasoning packet. Season with salt and pepper if necessary. Pressure Cook High for 3 mins. Natural Release Pressure. hurstbeans
Read more