27 Feb Chicken and Veggie Curry
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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 purple topped turnip
- 3 carrots large
- 2 bonelesss skinless chicken breasts
- 2 cups frozen peas
- 1 bunch Swiss chard
- 1 Tbsp extra virgin olive oil
- 3/4 tsp Celtic sea salt
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1 tsp curry powder
Ingredients
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Instructions
- Thaw the peas in the microwave. Follow thawing instructions on the package.
- Peel turnip and chop it into ¼ inch cubes. Place into the cooking pot.
- Peel carrots and cut into ½ inch rounds. Place into the cooking pot.
- Cut the chicken into 1-inch pieces. Place into the cooking pot.
- Place peas on top of the chicken.
- Remove the ribs from the Swiss chard, and cut the Swiss chard into 2-inch pieces. Place into the cooking pot.
- Drizzle the oil over the top of the Swiss chard. Sprinkle the remaining ingredients over the Swiss chard.
- Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
- Set the multi-cooker to poultry and cook on normal for 15 minutes.
Recipe Notes
Notes:
This recipe was developed in a 6-quart Cosori Multi-Cooker.