Chicken / Potato "Curry" by Rich Lum

Chicken cuts ( boneless skinless thighs or breasts) cut into 1” to 2” chunks

½ white onion chopped

2 carrots peeled and sliced

1 stalk of celery sliced

2 potatoes peeled, quartered lengthwise then chopped into 1" pieces

2 tablespoons curry powder ( mixed with ½ cup water )

¾ teaspoon salt

1 teaspoon pepper

1 bay leaf

10 quarter sized slices of peeled ginger

2 cloves of garlic sliced

4 cups homemade IP chicken stock

Cornstarch slurry for thickening

Add frozen broth to your pot and set to sauté

Add the salt, pepper, curry powder, bay leaf and ginger slices

Add the cut up chicken

Close and seal your pot

Set your pot to manual 7 minutes

Do a 10 minute NPR

Open your pot and add your veggies

Close and seal your pot

Set your pot to manual 4 minutes

Do a controlled pressure release (CPR)

Set your pot to sauté, and add the cornstarch slurry to thicken

I used frozen broth.

Serve over rice. I like to cook rice PIP...Pot In Pot

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