Perhaps not a curry in the more traditional sense but it still has that flavour. This Chickeny Curry Stew lacks chicken. Instead, I used vegetarian chicken style pieces to keep it meat free. The carnivores will never notice the difference!
Vegetarian chicken style pieces mixed with potato and vegetables plus curry sauce make for a great meal that is very quick to make when using a pressure cooker.
- Chuck the veggie Chicken pieces into the pot.
- Pour in the Curry Sauce.
- Peel then chop the Onion and add that to the mixture.
- Wash the Potato then cut into bite sized pieces. You may need to cut off some badness so look them over while chopping. No need to peel because you lose a lot of the potato nutrients if you do.
- Add in the frozen mixed vegetables.
- Peel and finely chop the garlic then add that to the pan too. Or just add a teaspoon of powdered garlic if preferred.
- Add salt and pepper to taste. Keep the amount down so that a little extra can be added at the table according to individual taste.
- Stir well to mix all the ingredients. Add in a little water if things look too dry.
- Put the lid on the the pressure cooker to seal then place on the heat. Take 5 while the pressure inside the pan rises. Be sure to be able to hear when the pressure is right though.
- Once the pot has reached pressure then reduce the heat. You want to keep the internal pressure in the pan up so the food cooks but also avoid burning it. Allow to cook for about 6-7 minutes.
- Now comes the fun part and that is reducing the steam level in the pressure cooker. The safest way is to hold it under a cold running tap until it stops steaming. My way is to use a kitchen spoon to nudge the cooker weight until the steam stops appearing. Be very careful using this method because that steam is incredibly hot.
- Open the pressure cooker and divide the meal between two bowls or plates. Bowls are preferable as it came out closer to a soup than a stew when I made this.
- Serve with some bread of your choice.