Recipe: Curried Chicken (using chicken breast, eggplant, pressure cooker)

CURRIED CHICKEN

2 tablespoons curry paste
1 pound cubed boneless, skinless chicken breast
1 cup light coconut milk
1 cup cubed eggplant
2 scallions, chopped
1 tablespoon soy sauce
2 cups cooked brown rice (for serving)

Put curry paste in pressure cooker. Add chicken, coconut milk, eggplant, scallions and soy sauce.

Lock lid and bring to full pressure over high heat. Reduce heat to medium-low; cook 8 minutes. Release pressure as directed by pressure cooker instructions.

Serve with brown rice.

Makes 4 servings
Adapted from source: Robin Vitetta-Miller, M.S. in Shape magazine, September 2002