Chicken Curry

Ingredients:

·       ¼ tsp. black pepper

·       1 pounds chicken thigh fillets, cubed

·       1 tsp. sea salt

·       1 Tbsp. ginger, grated

·       2 cups white onion, julienned

·       4 Tbsp. coconut or olive oil, divided, add more as needed

·       1 Tbsp. garlic, grated

·       1 Tbsp. all-purpose flour

·       1 Tbsp. butter

·       Curry

·       2 cups carrots, cubed

·       2 cups potatoes, peeled, cubed

·       3 cups Homemade Peppery Chicken Stock, Unsalted

·       1 cup apple, grated using largest blades of cheese grater

·       1 cup fresh chicken or turkey sausage, casings removed, crumbled

·       1 tsp. honey, add more if desired

·       1 tsp. sea salt, add more if needed

·       1 tsp. unsweetened cocoa powder (not breakfast cocoa)

·       ½ cup frozen green peas, thawed, drained well

·       2 Tbsp. Worcestershire sauce

·       1 Tbsp. tomato paste

·       ½ tsp. cracked black peppercorns

·       ½ tsp. fresh ginger, thinly sliced

·       ½ tsp. fresh red or green peppercorns

·       ¼ tsp. coriander seeds

·       ¼ tsp. cumin seeds

·       ¼ tsp. fennel seeds

·       2 pieces cloves, whole

·       1 small dried laurel leaf, whole

·       1 small star anise, whole

·       1 small cinnamon stick, whole

Directions:

  1. Combine chicken and seasonings in a bowl. Set aside for 10 minutes to marinade.

  2. To make spice bag: stuff spices in disposable tea infuser bag, if using. Seal. Set aside.

  3. Press: SAUTÉ and HIGH.

  4. Pour 2 tablespoons of oil into Yedi Pressure Cooker. Wait for oil to heat up before frying chicken pieces in batches. Cook until meat is seared on all sides. Add more oil if needed. Transfer partially cooked meat to a holding plate. Repeat step for all chicken.

  5. Pour remaining oil into Yedi Pressure Cooker. Stir-fry aromatics until just combined. Secure lid. Cook onions down until completely limp (about 7 to 10 minutes).

  6. Remove lid. Pour roux ingredients into Yedi Pressure Cooker. Stir continuously until ingredients clump together.

  7.  Pour remaining curry ingredients into Yedi Pressure Cooker, as well as chicken (and all the drippings) and spice bag.

  8. Press: SLOW COOKER and LOW. Set timer to 6 hours. Secure lid.

  9. After cooking cycle, discard spice bag. Taste. Adjust seasoning if needed.

  10. Pour into dishes, preferably with a serving of rice. Cool slightly before serving.”

Matthew Revich