Decent. Not restaurant quality but a tasty enough midweek meal and it used up a bunch of things (like the half cans of coconut and tomatoes and vegetable stock left over from other recent meals). It was almost soup after the pressure cook but I mashed 1/4-1/3 of the potatoes and then simmered it down and that did the trick. A healthy squeeze of lime really helped. I would increase the chickpeas next time.
Second chicken version worked well. I instacooked the chicken (4 BS thighs), carrot, onion, and sweet potato for 10 min on high, did a quick release, added the regular potato and put that on for at low pressure for...4 minutes? The sweet potatoes did break down too much, and started to burn to the bottom. Next time do the first cook with just the onion and carrot, and the sweet potatoes and regular potatoes in the second cook (maybe just 3 min). Spice mix... Pre-toasted and ground: * 17ml seed blend: (1/2 tsp per part) * 3 parts - 7g coriander seeds * 2 parts - 4g cumin seeds * 2 parts - 4g mustard seeds * 1 part - 2g fenugreek seeds Added to pot: * 5ml 5-spice * 5ml allspice * 10ml ground turmeric
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