Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 4 chicken breasts, diced
• 180g Mayflower Curry Mix*
• 1 L chicken stock
• 100g frozen peas (stir in at the end)

• Instructions

  1. 1. Set your electric pressure cooker to the “Sauté” or “Brown” setting. Heat the olive oil in the pressure cooker pot.
     2. Add the chopped onion and sauté for about 3-4 minutes, until it turns soft and translucent.
     3. Add the diced chicken breasts to the pot, stirring to coat them in oil. Cook for 5-6 minutes, until the chicken pieces are lightly browned on all sides.
     4. Add the Mayflower Curry Mix to the pressure cooker, stirring to coat the chicken and onions evenly.
     5. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Ensure that the chicken is fully submerged in the liquid.
     6. Secure the lid of the pressure cooker and set it to cook on high pressure for 10 minutes.
     7. Once the cooking time is up, perform a quick release of the pressure according to your cooker’s instructions. Carefully remove the lid.
     8. Switch the pressure cooker back to the “Sauté” or “Brown” setting. Add the frozen peas to the pot and stir well. Cook for 3-4 minutes, until the peas are heated and the curry sauce has thickened to your desired consistency.
     9. Taste the curry and adjust the seasoning, if necessary, with salt and pepper.
     10. Turn off the heat and let the curry sit for a few minutes to cool down slightly before serving.
     11. Serve the Chinese style chicken curry over rice or with some chips. Enjoy!
     12. Amount Per Serving: CALORIES: 396TOTAL FAT: 13g SATURATED FAT: 3gTRANS FAT: 0g UNSATURATED FAT: 9g CHOLESTEROL: 124mg SODIUM: 484mg CARBOHYDRATES: 16g FIBER: 2g SUGAR: 7g PROTEIN: 51g