'Curry in a hurry' with the Pressure Pro - Chicken and red kidney bean Madras curry

The Med Scientist just loves the new Harvest Cookware Pressure Pro (pressure cooker). Having previously made some pasta sauce from some over-ripe tomatoes, it was time to try something more challenging and see if the TV ads live up to their claims.

After defrosting four chicken thigh fillets in the pressure cooker, these were chopped itno bite-sized pieces and placed into the pressure cooker with a cup of chopped onion, a (drained and washed) 340g can of red kidney beans and a jar of Patak's Madras curry sauce.

This was popped onto the chicken and meat setting, which took 25 minutes, and the result was a beautifully temder amd aromatic curry woth all the goodness sealed in.

In the meanwhile some fluffy white rice had been cooking on the stove via the absorption method (1 cup of rice plus 2 cups of water brpught to the boil and then turned off to continue cooking). This was served with the curry together with some warmed multigrain wraps - a perfect combination! 

Delicious and easy - the Pressure Pro is off to a good start!