Chicken Curry in a Pressure Cooker!

Ingredients:

• 1 large onion - diced into small pieces

• 1 whole organic chicken - de-skinned and cut into medium chunks

• 4 large tomatoes - 1 quartered and the remaining 3 diced into small pieces

• 1 tablespoon of organic chia seeds

• 1 tablespoon of Channa dal

• 6 cloves of garlic

• 3 whole dried red chilies

• 1 sprig of curry leaves - washed

• 1 tablespoon of whole black pepper

• 1 tablespoon of dried coconut flakes

• 2 tablespoons of sesame oil or olive oil

• 1 tablespoon of ground turmeric powder

• 1 teaspoon of chili powder

• 2 tablespoons of fresh lime or lemon juice

Directions:

1. Marinate the chicken in a large bowl overnight with ½ tablespoon of turmeric, chili powder, and lime juice and leave in the refrigerator in the coldest section.

2. Masala - In a large nonstick pan heat 1 tablespoon of the oil and add curry leaves, chia seeds, Channa dal, 1 quartered tomato, 3 whole dried red chilies, black pepper, and coconut flakes and sauté for 5 minutes on a moderate heat. Grind this mixture to a smooth paste.

3. In a large pressure cooker without the lid, heat the remaining oil and add the onions and tomatoes, and cook till the onions are translucent. At this point add the marinated chicken, ground masala, and water to cover the chicken and place the pressure cooker lid and pressure cook for 30 minutes.

4. Open carefully after releasing the valve to release excess pressure—look to individual pressure cooker directions for safety features of each device

5. Serve with rice, paratha, naan, or quinoa.

This recipe utilizes the features of the pressure cooker to give you a dish that appears and tastes like a slow-cooked meal. The chicken is succulent, loaded with flavor and aroma, and will be a delight year round. The mixture of turmeric and pepper is a well-known combination that helps control sugar levels. Chia seeds also have strong anti-diabetic properties. As always, keep your health in center focus and live long and strong.