Enter the pressure cooker! Hurrah!
We ate this just over baby spinach, at room temp. It was wonderful and light and delicious.
I used Teeny Tiny Spice's Penang Curry mix, and it was totally wonderful. I'm sure you could use some other curry seasoning, but this one is something special, for sure.
Pressure Cooker Penang Chicken Curry
4 boneless, skinless chicken breasts
1 lime, sliced
1 onion, chopped fine
1/2 c water
2-3 Tbsp Teeny Tiny Spice Penang Curry Mix (or your favorite curry spice mix)
1/2 can coconut milk
Place chicken in pressure cooker. Top with lime wedges and onion, then sprinkle spice mixture on top. Add water and cook at low pressure for 12 minutes. Allow pressure to release naturally for about 15-20 minutes. Remove chicken from the pot and set aside.
Turn pressure cooker to brown (this will boil the liquid) and reduce for about 10 minutes, stirring occasionally.
Strain the reduced cooking liquid (which also has lime and onion pieces in it) through a sieve into a bowl. Whisk in coconut milk.
Serve sliced chicken over baby spinach with some of the sauce. (You could also serve it over rice or noodles, but this made a lovely light dinner)
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