Slow Cooked Coconut and Chicken Curry
By :Instant Brands Culinary Team
Slow Cooked Coconut and Chicken Curry
Slow Cooked Coconut and Chicken Curry
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Cooking Technique Sauté, Slow Cook
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
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Cooking Technique Sauté, Slow Cook
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
Slow Cooked Coconut and Chicken Curry
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. 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.
  3. 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.