Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts,cubed
• 1 large yellow onion,peeled and halved
• 13 1/2 oz (405 ml) can coconut milk 
• 6 oz (140 ml) can tomato paste
• 2 cloves garlic,peeled
• 1 tablespoon curry powder
• 1 tablespoon Garam Marsala
•   green pepper, seeded and quartered
• salt to taste
• 2 dried red chili peppers (optional)
• 1 1/2 tablespoons cornstarch
• chopped fresh cilantro for garnish

Pressure Cooker Chicken Coconut Curry

Pressure cooker chicken coconut curry.Chicken breasts with vegetables,coconut milk,curry powder and mango chutney cooked in pressure cooker.Delicious!

• 4 tablespoons olive oil
• 3 pounds (1.45 kg) boneless and skinless chicken breasts,cut into strips or cubes
• 1/2 pound (240 g) yellow onion,peeled and diced
• 1/4 cup (60 g) curry powder
• 14 oz (420 ml) can unsweetened coconut milk
• 1 cup (250 g) mango chutney,pureed in food processor
• 1/4 cup (60 g) chopped green onions,for garnish
• pinch of salt

Cooking Method:

1. Preheat 2 tablespoons olive oil over medium high heat in pressure cooker.
2. Working in a batches,lightly brown cubed chicken until no longer pink inside.
3. Remove cooked chicken from pressure cooker and transfer to a plate.
4. Add remaining 2 tablespoon olive oil to pressure cooker along with onion.Cook,stirring,until soft,for 5-8 minutes.
5. Stir in curry powder and cook until fragrant.
6. Shake well can of coconut milk and pour into curry mixture.
7. Season with salt and stir in mango chutney.
8. Return cooked chicken to pressure cooker.Close and lock the lid.
9. Set burner heat to high.When pressure cooker reaches high pressure,reduce to low.
10. Set burner cook to 5 minutes.
11. Remove pot from the heat.
12. If curry is to thick,add more coconut milk and simmer to heat through.
13. Sprinkle with green onions and serve.

Ingredients:

• 1 tablespoon vegetable oil
• 1 yellow onion,peeled and finely chopped
• 2/3 cup (150 ml) passata (bottled strained tomatoes)
• 1/3 cup (75 ml) boiling fish stock
• 2 garlic cloves,peeled and crushed
• 1 small red chili pepper,seeded and finely chopped
• pinch of ground ginger
• pinch of curry powder
• pinch of freshly ground cumin
• pinch of freshly ground turmeric
• seeds from 1 cardamom pod
• freshly squeezed juice of 1 lemon
• 2 pounds (960 g) white fish fillets
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a frying pan,heat vegetable oil over medium-high heat.
2. Add chopped onion and cook,stirring,for 10 minutes until onion is soft but not coloured.
3. Transfer cooked onions to slow cooker.Stir in remaining ingredients,except fish fillets and fresh herbs.
4. Cover slow cooker and cook on high-heat setting for 1 1/2 hours until mixture starts simmering.
5. Add white fish fillets to the slow cooker and cook at low-heat setting for a further 45 minutes-1 hour or until fish fillets are tender.
6. Transfer cooked fish to warmed serving platter.Stir fresh herbs into spicy tomato sauce.Test and add seasoning.
7. Spoon spicy tomato sauce over white fish and serve.More fish recipes>>>>>>

Ingredients:

• 2 6 oz (180 g) packages grilled chicken breasts,cut into 1-inch (2.5 cm) pieces
• 1/2 cup (125 g) frozen chopped onions,thawed and drained
• 10 3/4 oz (320 ml) can low-fat cream of celery soup
• 1/3 cup (80 ml) nonfat mayonnaise
• 2 tablespoons all-purpose flour
• 1 cup (250 g) chopped fresh celery
• 10 oz (300 g) package frozen broccoli florets,thawed and drained
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice