Instant Pot Chicken Curry
Ingredients
The Chicken
-
3 – 3 ½
pounds
boneless chicken thighs
-
to taste
salt and pepper
The Seasoning
-
2
teaspoons
curry powder
-
¼
cup
canola or cooking oil
-
1
tablespoon
minced garlic
-
2 – 3
sprigs
thyme
-
1
bay leaf
-
½ – 1
teaspoon
paprika
-
1 ½ – 2
tablespoons
curry spice/powder
The Vegetables and Liquid
-
1
cup
chicken broth or water
-
1 ½
tablespoons
tomato paste
-
1
teaspoon
chicken bouillon (optional)
-
1
pound
carrots and green beans
-
1
pound
potatoes, peeled and cut into medium pieces
-
1
scotch bonnet pepper
-
½
cup
coconut milk
Instructions
- Season the chicken with salt, pepper, and curry spice, then set aside.
- Heat oil in the Instant Pot using the 'Sauté' function and brown the chicken for 4 minutes on one side.
- Flip the chicken and brown the other side for another 3-5 minutes, then remove and set aside.
- Drain excess oil, leaving about 2 tablespoons, and sauté onions, garlic, thyme, bay leaf, paprika, and curry powder for 2-3 minutes.
- Pour in chicken stock and deglaze the pot by scraping the bottom.
- Add tomato paste, salt, and optional bouillon, then return the browned chicken and its juices to the pot.
- Layer the carrots, green beans, and potato chunks on top, then add the scotch bonnet pepper.
- Close the lid, set the venting knob to sealing, and pressure cook on high for 5 minutes followed by a 10-minute natural release.
- Release any remaining pressure, open the lid, and bring the sauce to a simmer using the 'Sauté' function.
- Mix in coconut milk and continue simmering until thickened, then taste and adjust seasoning.
Nutrition Facts (estimated)
Servings
8 pieces
Calories
546
Total fat
39g
Total carbohydrates
20g
Total protein
30g
Sodium
205mg
Cholesterol
167mg
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