Cooking Instructions
- 1
Clean chicken and put aside.
- 2
Make green seasoning by combining, 1/2 onion, garlic, green onion, cilantro, thyme, and 1/2 habenero pepper, salt and pepper, and mince in food processor.
- 3
Season chicken with salt and pepper, and toss in green seasoning (reserve 2 tablespoons of green seasoning for curry paste).
- 4
Marinate chicken for up to 24 hours, at least 4 hours.
- 5
Slice other half of the onion and habenero pepper.
- 6
Mix curry powder with remaining green seasoning and 2 tablespoons of water to create curry paste. Add more water if necessary until paste is about the consistency of wet sand.
- 7
Heat pressure cooker over medium high heat and add oil. Add sliced onion and pepper and cook until onion is brown.
- 8
Add curry paste and cook for 3-5 minutes, stirring and scraping sides of pressure cooker so the paste doesn't stick.
- 9
Add chicken and stir to coat chicken with curry paste.
- 10
Add cubed potato and cumin.
- 11
Season with salt and pepper.
- 12
Add chicken stock to pressure cooker and seal.
- 13
Cook at pressure for 15 minutes.
- 14
Serve over rice.
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