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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe can be made in a pressure cooker or regular pot. Ingredients:
2 tablespoons butter |
1/4 onion, chopped |
2 cups low sodium chicken broth |
2 1/2 teaspoons curry powder, divided |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4-1/2 teaspoon ground ginger |
4 skinless chicken leg quarters, cut in half |
1/2 cup half-and-half cream |
2 1/2 cups instant rice |
Directions:
1. Melt the butter in a pressure cooker then add the onion & 1/2 tsp of curry. Saute the onion for 3 minutes then pour in the broth.
2. Add the rest of the spices & sugar, stir then add the chicken pieces. Cover with the lid then cook for 7 minutes (after it begins to hiss).
3. Note: If using a regular pot boil the chicken for 15 minutes, or until no longer pink.
4. Remove the chicken & shred, place back into the pot. Take off the heat then stir in the cream & rice. Cover with the lid & let sit for 10 minutes.
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