INGREDIENTS:
- 1/2 tbsp olive oil
- 1/2 tsp roasted cumin
- 1-1/2 tsp garam masalaimage: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000GHJJVI
- 2 tsp curry powder
- 1/2 onion, minced
- 5 cloves garlic, minced
- 1 large tomato, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup light coconut milk
- 2/3 cup water
- 8 oz (1 large potato), peeled and diced small
- 6 skinless chicken thighs
- kosher salt to taste
DIRECTIONS:
- Heat oil in a large deep skillet, over medium heat.
- Add onion and garlic and sauté 1 minute. Add cumin, masalaimage: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000GHJJVIand curry powder and mix well, cooking 1 minute.
- Place chicken in the pan and season with 1 teaspoon salt.
- Add tomatoes, cilantro, coconut milk and water.
- Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
- Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.
Read more at http://www.skinnytaste.com/chicken-curry-with-coconut-milk-43-pts/#gM6aBJLw4FBorQKh.99
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