Recipe for Coconut Curry Chicken with Carrot (Pressure Cooker) 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
2
Ingredients:
Amount Ingredient
5 oz skinless boneless chicken breast half still frozen
6 oz creamer potatoes
3 oz carrots
2 tbl chopped onion (2-3)
pinch salt and black pepper each
1/4 cup water
4 tbl bottled Portuguese Sauce may double
cornstarch slurry
chopped fresh cilantro leaves
Instructions:
Instructions: Place rack in the pressure cooker. Lightly coat the rack with cooking spray. Place frozen chicken on rack. Cut potatoes and carrots into bite sized pieces. Place in cooker. Add onion (scatter). Season with a pinch of salt and pepper.

Mix water and with bottled sauce. Pour into cooker. Bring cooker up to pressure and cook for 3 1/2 minutes. Take pot off the burner and let stand for 1 minute. Cool cooker with tap water. Open. Remove chicken to a cutting board. Remove the rack (carefully). Make gravy, using a cornstarch slurry to thicken. Slice the chicken into bite sized pieces and add to the pot. Adjust salt and pepper. Garnish with cilantro. Serve with rice.

PREPARED CURRY SAUCE: If you think curry is a challenge, it does not have to set off fire alarms. It can be mild and subtle. Portuguese sauce is mild: dilute to suit your taste buds or add more curry powder to make it shout. Picture of Lee Kum Kee Portuguese Sauce- Coconut Flavored Curry Sauce: http://home.lkk.com/product_details.asp?categoryid=&sauceid=18

PRESSURE COOKER: We have a 4-quart pressure cooker thats ideal when cooking for two people. We bought the Fagor Rapida for its heavy steel and safety features.

RICE: Try a combination of 1 cup basmati plus 1/2 cup regular long grain rice. Rinse well. If you have a Microwave rice cooker, add 2 1/2 cups water, a pinch of salt (optional). Cook on high for 11 to 12 minutes (rotating twice). Let stand undisturbed for 2 to 4 minutes. Fluff with a fork. (Rice steamer will take from 20 to 40 minutes.)

Description: "Chicken and carrot stew with a very mild coconut curry sauce served on rice - fresher than take out and far less salty."

NOTES : Eating out at home: One of our weaknesses was a carryout coconut chicken curry. We got hooked when they first opened. The dish has since become careless: salty and coconut-stingy. Ive made it from scratch - but it wasnt as convenient. Lee Kum Kees Portuguese sauce to the rescue! Great flavor, convenient and dependable. For speed, I use frozen chicken and a pressure cooker.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Coconut Curried Wings   ::   Coconut Curry Macadamia Nuts   ...