Pressure Cooker Chicken and Raw Vegetables
Dedicated to Greg from Greg’s Kitchen
This week, Greg from the YouTube channel “Greg’s Kitchen” cooked a chicken curry in a pressure cooker.
I thought I’d do something similar with some chicken drumsticks, curry paste, curry powder, and Sichuan seasoning.
It was a pretty easy meal to cook and ended up being delicious.
Unlike Greg, I didn’t rely on a whole bottle of a ready-made curry, instead, I used some generic red curry paste, some Clive of India extra hot curry powder, and some Sichuan seasoning. rather than doing everything in the pressure cooker vessel I transferred the chicken from the pressure cooker to a frypan and finished it off with some coconut cream.
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I bought all the ingredients from Coles.
No, Yummy Lummy is not sponsored by anyone.
Recipe
- 4 Chicken drumsticks
- 1 tablespoon Duck fat
- 1 tablespoon Curry paste
- 1 tablespoon Curry powder
- 1 tablespoon Sichuan seasoning
- Curry leaves
- Ginger
- 1 can Coconut cream
- 1 Potato
- 1 Carrot
- 2 sticks Celery
- 1 Brown onion
- 2 tablespoons Pineapple pieces
- Red capsicum
- Green capsicum
- Spring onion
- Red onion
- Celery
- Radish
- Lemon zest
- Lemon juice
- Parsley
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Sauté the brown onion in duck fat until the onion softens.
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Once the onion has softened add the potato, carrot, celery, ginger, pineapple, curry leaves, and chicken drumsticks.
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Stir in the curry paste, curry powder, and Sichuan seasoning to evenly coat everything in the pan.
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Add enough water to cover the chicken pieces in the pressure cooker vessel.
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Cook in the pressure cooker for 15 minutes.
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When the pressure has equilibrated, open the lid and remove the chicken pieces, potato, and carrot and place into a bowl.
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Pass the remaining cooking fluid through a sieve and keep the filtered liquid. The solid filtrate can be discarded.
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Place the chicken, potato, and carrot into a hot frypan or wok along with a few tablespoons of the curry filtrate.
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Add some coconut cream and stir so that a thick sauce forms.
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When the sauce reaches the desired consistency, turn off the heat and allow the chicken to rest.
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Dice the Red capsicum, Green capsicum, Spring onion, Red onion, and Radish.
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Add the vegetables to a mixing bowl and add the Lemon zest and Lemon juice.
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Chop the Parsley and add to the salad bowl followed with some crushed peanuts, sunflower seeds, and pumpkin seeds.
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Transfer the salad to a plate and then add the curry chicken.
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Ordinarily, rice or noodles or even quinoa would be cooked and eaten with a curry so the juices could be soaked up and enjoyed.
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If you're avoiding starchy carbs, then you just need to avoid them. Of course, if you're indulging, make some rice or noodles or quinoa and enjoy with this curry.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Questions and answers
Do you always use a pressure cooker to make a curry?
No, I prefer a slow cooker curry because the flavours become more intense in the meat. A pressure cooker is a good option though if time is short.
It’s a bit odd to serve a curry with a salad?
Yes, but you know, I’m trying to reduce my starchy carbohydrate intake. I reckon some rice or noodles, or even quinoa would have been phenomenal with this curry.
How did the salad go with the curry?
It wasn’t ideal, but it was a good meal. I ate the salad first and then ate the chicken and potatoes. The curry was quite spicy and hot.
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Final thoughts
Do you like cooking with a pressure cooker?
Do you like chicken curry?
Would you ever eat a salad with a curry?
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
I wouldn’t mind eating a salad with chicken curry. It’s a cool contrast to the spice of the curry and helps you balance out portions.
I agree Mabel, and you know me, I’m happy mixing most things.
With an entire can of coconut cream I can see why it would be so tasty!
Hehe, my fondness of coconut cream knows no bounds Lorraine.
While rice is the perfect accompaniment to the curry, I applaud you for sticking with your low carb diet and making the salad.
Thank you very much Karen
I eat curry with salad. Not ideal, but good when you’re not doing carbs. Delicious looking chicken there.
Thanks, Emma. I’m glad I’m not alone in eating curry with salad 😃
This is absolutely amazing, Love it.
Thank you Pat. You are very kind.
I love this:) Chicken drumsticks are so frugal and good value. Plus I think they have more flavour than breast meat.
Thanks, Serina. I agree. I used four drumsticks and divided the meal in half. I’m looking forward to tomorrow’s leftovers meal.
That looks amazing!! Mine probably wouldn’t look pretty.
Thank you very much 😃😃😃
It was a nice meal 👍
I can practically smell the aromas. 😍
Thank you. I had all the windows open 😃😃😃
Looks so delicious😍😍😍
Thank you very much 😃
You re welcome😍