Another Sunday night staple. I use leftover meat from Sat night bbq or Sunday roast for this one. I will also throw in leftover veg or I will add frozen peas or those bits of frozen veg I have left in the freezer. This is a very tasty curry, but I wouldn't ever say it was anywhere near 'authentic'. It is just my way of reducing waste in the kitchen with a yummy outcome that the kids always seem to love.
Dice onion. Cut up meat into bite size pieces. Cut up any larger vegies into bite size pieces.
Put oil into pressure cooker and heat. Add diced onion and cook until translucent.
Add curry powder and flour and cook for a minute (I add the flour to a little cold water first to form a paste and then add it into the mix).
Add meat and cook for a minute. Add hot chicken stock and vegies. Place lid on pressure cooker, turn up heat to increase pressure. Once pressure is increased (I take mine up to a medium pressure) turn down heat and leave to cook for 10 -15 mins under pressure. Take off heat and slow release.
Peel and cut potato into 4cm cubes, place into a pot with enough water to cover the potatoes fully. Bring pot to boil and continue to simmer until potatoes are tender.
While pressure cooker is slow releasing, pour potatoes into colander and then mash. Add butter, cream, salt and pepper to taste.
Open pressure cooker and return to low heat. Add cream to taste and heat through.