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Curried Chicken & Lentil Salad - 2.5-Qt Pressure Cooker

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“Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. For less tangy dressing, use 1/2 cup yogurt and 1/2 cup light mayonnaise for the 1 cup of yogurt.”

Ingredients Nutrition


  1. In a 2.5-quart Pressure Frypan or larger pressure cooker, heat vegetable oil over high heat.
  2. Pat chicken dry and add chicken and cook until browned on both sides.
  3. Add lentils, water and curry powder. Bring to a boil, stirring occasionally.
  4. Close lid and bring pressure to 1st red ring over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 8 minutes.
  5. Remove from heat and use Natural Release Method.
  6. Remove chicken. When cool enough to handle, carve meat off the bone and cut chicken into bite-size pieces.
  7. Let lentils and chicken pieces cool completely.
  8. Mix lentils and chicken with grapes, cashews and celery.
  9. Mix yogurt and curry powder until well blended.
  10. Serve salad on a bed of lettuce. Pass dressing separately.

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