Chicken curry

Chicken curry

Chicken curry

Cook Time 25 minutes
Total Time 35 minutes
Servings 4 serving


  • 1 small onion
  • 2 garlic glove
  • 2 inch of fresh ginger
  • Olive oil
  • 1 red pepper
  • 2 lbs of chicken breast
  • 3 tbsp of red curry
  • 400 g of coco milk 1 can
  • 140 g of water chestnut 1 can
  • 1 cup of sugar snap
  • 1/2 cup of fresh coriander
  • Salt and black pepper


  • In the power chef, chop the onion, the garlic and the ginger. Put them in the pressure cooker whit a little of oil.
  • Cook for 2 minutes in the microwave.
  • Chop the red pepper whit the power chef.
  • Mix whit the onion the chicken, the red pepper, the curry, coco milk, water chestnut, salt and pepper and cook 20-25 minutes. Let rest of 10 minutes.
  • Chop in the power chef the coriander.
  • Open the pressure cooker and take out the chicken.
  • Add in the pressure cooker the coriander and the sugars snap and close the cover. Let soften the sugars snap while you cut the chicken in pieces.
  • Add the chicken whit the sauce and serve.


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