Chicken and Veggie Curry
Course
Main Dish
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
Cook Method
Quick Cook Pot
Prep and Cook Time
45 Minutes Total
,
Quick Cook
Protein Source
Chicken
,
Poultry
Servings
Prep Time
6
30
minutes
Cook Time
15
minutes
Servings
Prep Time
6
30
minutes
Cook Time
15
minutes
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
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.