Chicken and Potato Curry
A simple chicken and potato curry cooked in the pressure cooker with coconut milk, curry masala and fresh ginger, garlic and green chili.
- 15 min
- cook
Video
Original video: watch on YouTube
Ingredients
18 items
- Chicken drumsticks
- Garlic
- Green chili
- Ginger
- Tomatoes (diced)
- Onions (diced)
- Carrots (cut into big chunks)
- Potatoes
- Coriander leaves
- 3 tablespoons Chicken curry masala
- 1 teaspoon Cumin
- Salt
- Cayenne pepper
- Black pepper (optional)
- Coconut oil
- Coconut milk
- Corn flour (a bit, mixed with the nutritional yeast)
- Nutritional yeast (mixed with the corn flour)
Instructions
9 steps
- Roughly blend the garlic, green chili and ginger in an electric chopper.
- Heat the coconut oil in the pressure cooker on the sauté function at the highest setting.
- Add the blended mixture, the curry masala and the cumin and stir until aromatic.
- Add the chicken drumsticks, then season with salt and black pepper.
- Add the diced onions and tomatoes.
- Add the potatoes, carrots, coriander leaves, cayenne pepper and coconut milk.
- Cancel the sauté function, choose the "meat stew" function, set it for 15 minutes and start.
- When it finishes, leave it on "keep warm" for 5 minutes, then release the pressure manually.
- Stir in the corn flour and nutritional yeast mixture to thicken the curry.