Jenny’s Chicken and Apple Curry with Quinoa

Jenny’s Chicken and Apple Curry with Quinoa

1-2 boneless, skinless chicken breasts, cubed (or substitute boneless, skinless chicken thighs), seasoned to taste with kosher salt and pepper
olive oil, for searing chicken breasts
1 onion, diced
2-3 cloves garlic, minced
1 tsp. curry powder
1/2 cup quinoa, any color
2 apples, skin-on, seeded, diced, I like to use Granny Smith
1/3 cup golden raisins
1 Tbs. brown sugar
1 cup quinoa, any color
3 cups chicken broth
1 can coconut milk
1/3 cup chopped, toasted pecans

Preheat pressure cooker to high setting; add a bit of olive oil to pot. When oil is hot, add seasoned chicken breast pieces to pot, browning off a bit on all sides; remove chicken and reserve. Add onions, garlic, curry powder, and quinoa to drippings in pot; cook for 1 minute, then add apples, raisins, brown sugar, and chicken broth, stirring to combine. Place lid onto pc and lock into place; set timer for 5 minutes on high setting; when timer goes off, use natural pressure release for 10 minutes, then quick release to release any remaining pressure in the pot. Stir coconut milk, a little at a time, until you reach the desired consistency you prefer. Top with pecans to serve.

Now You’re Cookin’,
Chef Alli

2 thoughts on “Jenny’s Chicken and Apple Curry with Quinoa

  1. Good morning Chef Alli,
    Hope you had wonderful, blessed Easter. We did the typical “nice ham” meal. Too big of a group to use my PC.
    I notice that quinoa is listed twice in the chicken curry recipe. Can you clarify it for me?
    Sounds like a recipe we will like!

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