Ingredients

2 (6-to 8-ounce) boneless, skinless chicken breasts cut into 1-inch cubes

1 tablespoon canola oil

1 red onion, thickly sliced

1 green bell pepper, seeded, and cut into 1-inch pieces

2 tablespoons minced garlic (about 6 cloves)

1 ½ cups water

1 tablespoon fresh grated ginger root

1 tablespoon soy sauce

For the sauce

½ cup low-fat coconut milk

1 tablespoon soy sauce

1 tablespoon curry powder

1 teaspoon sugar

1/8 teaspoon red pepper flakes (or your favorite chili sauce for heat)

1 tablespoon cornstarch mixed with 2 tablespoons cold water

Salt and pepper to taste

Instructions

Heat oil in a pressure cooker pot, and then add chicken, onion and bell pepper. Cook over medium heat until meat is slightly brown and vegetables are soft. Add garlic and continue to cook for one more minute. Add water, ginger and soy sauce to the mixture then lock the lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 10 minutes, adjusting heat as needed to maintain high pressure.

While chicken is cooking, combine all sauce ingredients in a medium saucepan. Heat gently, stirring until thickened. Remove the lid from the pressure cooker using the quick-release method described in cooker’s manual. Make sure to allow the steam to escape away from you. Transfer the chicken and vegetables from the cooker into the coconut curry sauce. Serve over rice.

Yield: 4 servings

Inspired by a recipe found in “Pressure Cooking the Easy Way” by Maureen Keane and Daniella Chace