This is an Indian flavored curry with chicken and coconut milk. Curries normally simmer for a while, but the pressure cooker allows you to have everything ready in less than 30 minutes, producing tender meat that tastes like it simmered for a long time. I also make this curry vegan by replacing the chicken broth with vegetable broth and replacing the chicken with chickpeas. Serve this over basmati rice or cauliflower rice.

To make this #dinnerdoneby9am I fully prepare the curry in the morning, refrigerate all day in the pressure cooker liner, then reheat using the pressure cooker just prior to serving.

-1 Tbsp coconut or canola oil
-1 onion, cut into large chunks
-1″ knob ginger, peeled and minced
-4 cloves garlic, minced
-1 c chicken broth
-1 c diced tomatoes
-6 Tbsp honey or sugar
-4 Tbsp curry powder
-1/4 tsp cayenne
-2 lbs chicken, cut into chunks
-4 carrots, peeled and chopped
-1 (12 oz) bag frozen peas or green beans
1 (15 oz) can coconut milk

Place oil, onion and ginger in the pressure cooker and turn to saute. Cook, stirring constantly, minute. Add garlic, cook 1 additional minute. Add broth through cayenne, stir well. Add chicken, stir. Cover and seal. Cook on manual, at high pressure, for 15 minutes. Quick release pressure, stir in carrots and frozen vegetables, cover, seal and cook on manual at high pressure for an additional 2 minute. Quick release pressure. Stir in coconut milk and serve.