Express Chicken Curry in 25 Minutes

Ingredients

• 600 g Chicken breast or boneless thigh pieces (cut into 2 cm dice)
• 2 cuillères à soupe Sunflower oil (for browning)
• 1 moyen Onion (finely sliced)
• 1 moyenne Zucchini (cut into dice)
• 1 petite Apple (peeled and diced)
• 2 cuillères à soupe Raisins (seedless)
• 200 ml Coconut cream (canned)
• 150 ml Water (for pressure cooking)
• 2 cuillères à café Curry powder (or curry paste)
• 0.5 cuillère à café Ground cinnamon (optional, for aroma)
• 2 cuillères à soupe Sliced almonds (toasted)
• 1 botte Fresh coriander (coarsely chopped)

Instructions

1. Ingredient preparation

   Cut the chicken into dice, finely slice the onion, cut the zucchini and apple into dice, measure the spices, raisins and coconut cream.

   Time: PT5M

2. Brown the chicken

   In the pan, heat the sunflower oil over medium‑high heat. Add the chicken and brown it for 3 minutes, stirring, without fully cooking it.

   Time: PT3M

   Temperature: moyen‑élevé

3. Add vegetables and spices

   Stir in the onion, zucchini, apple and raisins. Sprinkle the curry and cinnamon, then sauté for 4 minutes until the vegetables begin to soften.

   Time: PT4M

   Temperature: moyen

4. Pressure cooking

   Pour in the coconut cream and water, mix well, then close the pressure cooker lid. Set to high pressure for 10 minutes.

   Time: PT10M

5. Finishing

   Release the pressure naturally (about 2 minutes), open the lid, add the toasted almonds and chopped coriander. Gently mix.

   Time: PT2M

6. Serving

   Serve the hot chicken curry with basmati rice or quinoa.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g