Instructions: Take the peas out of the freezer and set aside to partially thaw.

Heat one tablespoon of butter in the cooker over medium-high heat. Add the chicken and brown on both sides. Remove chicken to a plate and cover to keep warm. The chicken will still be pink in the middle. (Do not be tempted to overcook. You will finish the cooking later.)

Heat an additional tablespoon of butter in the pressure cooker and saute the onion and carrots for 1 to 2 minutes. Add cumin seeds, fennel seeds and rice, stirring to coat with the oil. (Be careful not to scorch the rice.) Add the chicken broth, coconut milk, curry, currants and salt.

Stir the mixture well, making sure nothing is sticking to the bottom (coconut milk and rice will scorch). Keep stirring until the mixture begins to boil. This is a very important step!

Place the lid on the pressure cooker and bring pressure to the second red ring (15 pounds pressure) over high heat.

Take the cooker off the flame and allow the pressure to come down naturally for 7 minutes.

While the rice is cooking, cut the chicken into small dice. The chicken will still be a bit pink in the center. This will cook more when added to the rice.

Use the fingertip method to release any remaining pressure after the 7 minutes. Remove the lid. The coconut milk will have risen to the top, so stir it down into the mixture.

Adjust for creamy consistency, adding water or stock if necessary and adjust the spices. Add the chicken and peas to the rice and stir. Put the lid on the cooker but do not bring under pressure.

Let the chicken, peas and rice steam an additional minute or two until the peas are warmed through and the rice is done. Stir well before serving.

This recipe yields 6 servings.

NOTES :

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