Simple Bagels
Coconut Chicken Curry
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
Coconut Chicken Curry:
- 1 tbsp olive oil
- 1.5 lbs boneless skinless chicken thighs
- 1 small onion finely diced
- 4 cloves garlic minced
- 1 tsp grated ginger
- 13 oz coconut milk full fat
1 can
Spice Mixture:
- 1 tbsp curry powder
- 1 tbsp dried basil
- 2 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 1/2 tsp cardamom
To Finish:
- 1 1/2 tbsp cornstarch
- 2 cups Cooked rice for serving
- 1/4 cup chopped cilantro or fresh basil for garnish
Ingredients
Coconut Chicken Curry:
Spice Mixture:
To Finish:
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
- Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
- Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the pressure.
- Remove the chicken, cut into bite-sized pieces and return to the pot.
- Carefully remove
1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened. - Serve warm over rice, garnished with chopped cilantro or basil.
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