2 Tablespoons Clearly Organic Coconut Oil 

1 onion, chopped 

1/2 teaspoon salt 

1/4 teaspoon Clearly Organic Ground Pepper 

2 cloves garlic, peeled and chopped 

4 skinless chicken thighs 

3 carrots, peeled and chopped 

3 red potatoes, chopped  

1 teaspoon Clearly Organic Garlic Powder 

1/2 teaspoon Clearly Organic Ground Ginger 

2 Tablespoons Clearly Organic Curry Powder 

1 (14.5oz) can Clearly Organic Diced Tomatoes, drained  

1 can (13oz) coconut milk 


In sauté mode add the coconut oil, onion, salt and pepper. Sauté for 5-7 minutes. Add garlic and chicken thighs then brown each side of the chicken for 2 minutes. Switch off sauté mode and add chopped carrots, red potatoes, garlic powder, ginger and curry powder. Stir contents then add diced tomatoes and half the can of coconut milk. Stir contents then secure the pressure lid. Set the valve to seal and cook on high pressure for 5 minutes. When the machine is done allow natural pressure release before opening. Switch back to sauté mode and stir in remaining coconut milk. Let boil for 5 minutes then turn unit off and adjust seasoning if needed.  Serve warm over a bed of Clearly Organic rice.  

The post Pressure Cooker Chicken Curry appeared first on Clearly by Best Choice™.