- 4
Ingredients
- Meatballs:
- 1 pound lean ground beef or turkey
- 1/4 cup medium unsweetened coconut
- 1 large egg, beaten
- 2 tsp chopped fresh ginger or ginger powder to taste
- 1 garlic clove, finely chopped
- 1 tbsp (15 ml) soy sauce
- 1/4 tsp black pepper
- Chicken:
- instead of meatballs use chicken breasts cut up (see NOTES below)
- Curry:
- 2 – 4 tbsp curry powder or paste
- 1/2 onion thinly sliced
- 2 cloves of garlic crushed
- Fresh basil (optional)
- 1 (14.5 ounce ) can stewed, diced tomatoes
- 1 (14 ounce) can coconut milk
- 1 (8 ounce) can tomato sauce
- 1 tbsp powdered chicken bouillon (optional)
- 3 tbsp sugar
- Pepper to taste
Preparation
Step 1
1. Mix altogether and form meatballs – about a tablespoon size or little bigger.
2. Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly.
3. Saute for about 2 – 5 minutes.
4. Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil.
5. Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt.
6. Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together.
7. Now take out your meatballs from the fridge and drop them into the sauce…..do not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made!
NOTES:
Instead of meatballs use chicken breasts cut into pieces...marinate the chicken in the oil and curry powder/paste first. Then saute it before putting in the onion and garlic.
A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one!