CHICKEN AND SPINACH IN CURRIED PASTA SAUCE
This is one of those quick dishes I invented when I really wanted a fast meal based primarily on items I stock in my pantry and freezer. I suddenly got the idea that curry powder mixed with a good quality storebought tomato sauce would create an intriguing and unusual dish, and I really enjoyed the results.
The tin to the right is Sun Brand’s Madras Curry Power, my favorite all-purpose curry blend. It is widely available. Be forewarned: the mixture contains salt!
Serve the curry over white or brown rice–made in the pressure cooker, of course.
SERVES 5 TO 6 AS A MAIN COURSE
4 MINUTES HIGH PRESSURE FOR BONELESS CHICKEN PIECES, 12 MINUTES HIGH PRESSURE FOR CHICKEN PARTS
1/2 cup chicken broth or water
3 1/2 pounds chicken parts, preferably thighs, skinned and well trimmed, or 2 1/2 pounds boneless, skinless chicken, cut into 1-inch pieces
2 10-ounce packages frozen spinach (rinse away any ice crystals)
1 1/2 cups your favorite chunky tomato sauce for pasta
1 tablespoon mild curry powder, or more to taste
Salt to taste
Chopped fresh cilantro, for garnish
Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. Do not stir the sauce into the chicken; the goal is to prevent the pasta sauce from seeping to the bottom of the cooker where it might scorch as the cooker is coming up to pressure.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish.
Stir a little lemon pickle into the stew after cooking.
Stir some mango chutney into yogurt and set a dollop on top of each portion.