I love the complex flavor of curry with chicken. Sweet, hot, and smoky, this one-pot meal features chicken in a coconut milk sauce and fragrant basmati rice, all ready in less than ten minutes.
SERVES: 6
INGREDIENTS:
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 2 large Granny Smith apples, peeled, cored, and finely chopped
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 ½ teaspoons Madras curry powder
- ½ teaspoon garam masala
- 6 boneless, skinless chicken breast halves, cut into 1-inch pieces
- 4 cups chicken stock or store-bought chicken broth
- 1 cup coconut milk
- 1 cup basmati rice
- ⅓ cup finely chopped fresh cilantro (for garnish)
- 1 cup plain yogurt
- ½ cup finely chopped mango chutney
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the onion, apples, garlic, ginger, curry powder, and garam masala. Saute for about 3 minutes, or until the spices are fragrant.
- Add the chicken and saute for 1 minute to coat the chicken in the spices.
- Pour in the chicken stock and coconut milk. Stir to blend.
- Add the rice to the pot and stir to submerge the rice.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir the chicken and rice and transfer to a serving bowl.
- Garnish the curry with the cilantro.
- In a small bowl, combine the yogurt and chutney. Serve alongside the curry
