Cuisinart CPC-600N1 User Manual - Page 26

Chicken and Vegetable Curry Thanks to the pressure cooker, it tastes like this quick curry spent all day cooking on the stove. (Spoiler alert: It takes under an hour!) Makes about 6 servings 1½ teaspoons ghee (clarified butter), or vegetable oil 2 pounds boneless, skinless chicken thighs (about 4 thighs) 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 1-inch piece fresh ginger, peeled and finely chopped 1 jalapeño, seeded and finely chopped ¼ cup curry powder (mild heat, not hot) 1 can (13.5 ounces) coconut milk (not "lite") 1 can (14 ounces) diced tomatoes, drained ½ pound Yukon Gold or red potatoes, cut into 1-inch pieces ½ pound sweet potatoes, peeled and cut into 1-inch pieces 1 large carrot, peeled and cut into ½-inch pieces ½ cup peas, fresh or frozen Fresh cilantro, chopped, for garnish Basmati rice, for serving 1. Season chicken on both sides with a pinch each of the salt and pepper and reserve. Put the ghee or oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. 2. Add the onion, garlic, ginger and jalapeño, along with a pinch each of the salt and pepper, and the curry powder. Sauté until softened. Add the chicken and remaining salt and pepper and stir so the thighs are evenly coated with the sautéed vegetables and spices. 3. Add the coconut milk and drained tomatoes, along with the remaining salt and pepper. Secure the lid and select High Pressure. Set the time for 10 minutes. When the tone sounds, use Quick Pressure Release. 4. Once pressure has completely released, the red indicator will drop. Remove lid and add the potatoes, sweet potatoes and carrot. Stir well and set for High Pressure again for 7 minutes. When time expires, allow pressure to release naturally. 5. Remove lid and stir in the peas. Taste and adjust seasoning as desired. Garnish with the cilantro and serve over rice. Nutritional information per serving (1 cup): Calories 261 (56% from fat) • carb. 20g • pro. 10g fat 17g • sat. fat 9g • chol. 32mg • sod. 374mg calc. 41mg • fiber 3g Simple Chicken An easy way to make a tasty and moist whole chicken for the family any night of the week. Makes 4 to 6 servings 1 4-pound chicken 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 teaspoons olive oil 2 rosemary sprigs 2 thyme sprigs 2 garlic cloves, smashed 1 bay leaf ½ lemon 1 cup low-sodium chicken broth 1. Season chicken on all sides with salt and pepper. 2. Put the oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Brown. Once oil is hot, add the chicken, breast down. Brown on both sides well, about 5 minutes per side. Add the herbs, garlic, and bay leaf to the pot. Squeeze the lemon into the pot and add the lemon with the broth. 3. Secure the lid and select High Pressure. Set the time for 30 minutes. Once tone sounds, use Quick Pressure Release. 4. When pressure has completely released, the red indicator will drop. Remove lid and place chicken on a cutting board. 5. Allow chicken to rest for about 10 to 15 minutes, then carve chicken and serve. 26