Chicken Quesadillas
Slow Cooked Coconut and Chicken Curry
| By : |
| Prep Time | 15 minutes |
| Cook Time | 3 hours |
| Servings |
5 servings
|
Ingredients
- 3 tbsp coconut oil
- 1 large yellow onion diced
- 1 1/2 lbs boneless and skinless chicken breast diced into bite-sized pieces
- 4 cloves of garlic minced
- 3 tbsp fresh ginger minced
- 1 tbsp garam masala
- 1 tbsp curry powder
- 2 tbsp Thai red curry paste
- 2 in red bell peppers cutlong strips
- 1 1/2 cups shredded carrots
- 2 cans of coconut milk
- 2 tbsp lime juice
- salt and pepper to taste
- fresh cilantro finely chopped for garnishing
- Basmati rice optional for serving
Ingredients
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Instructions
- Set your Instant Pot to Sauté on High function for 10 minutes, heat the oil, add the onions and let them cook for about 2 minutes. Add the garlic and ginger and let cook until fragrant, then add and combine the garam masala, curry powder, salt, pepper, and Thai red curry paste.
- Add the red bell peppers, carrots and chicken breast, make sure you coat all the pieces with the spice mix and then add the coconut milk.
- Press Cancel, cover with lid and set to VENT. Select SLOW COOK on LOW and set the time for 3 hours. When the cooking finishes carefully open the lid and add the lemon juice. Garnish with chopped cilantro serve immediately.
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