Coconut Chicken Curry Stew With Veggies Instant Pot, Instant Pot Coconut Chicken Curry My Heart Beets

Easy healthy coconut chicken curry made in an instant pot in just 30 minutes.

Chinese chicken curry recipe with curry paste. To make this i saute the onions in coconut oil in the instant pot. This instant pot chicken curry with vegetables was the very first recipe i cooked in my seven gadget wonder cooker. Stir fry for 10 12 minutes or until they turn brown.

I served over rice in bowls. Seventeen minutes after i started browning the chicken and yes you can brown the meat right in the instant pot dinner was done and i became an official instant pot super fan. Curried chicken and vegetables in the instant pot a few simple ingredients and a about a half hour is all you need to get this curried chicken and vegetables on the table.

Taking just 15 minutes in the instant pot this chicken curry stew is packed full of amazing flavor and has the perfect amount of heat to keep you warm this winter. Add the curry leaves and the chicken. Instant pot coconut curry chicken instant pot coconut curry chicken.

This is very thin more like a soup not even a stew. Pair this dairy free gluten free curry with fragrant basmati rice. Curry does not have to be complicated to be delicious.

Dump spices omitted the cayenne for a mild sauce and skipped the cilantro and milk in the pot. Then i add all the remaining spices the broth the chicken and the tomatoes and tomato paste and cook it all for 10 minutes on high pressure. Add 1 12 pounds boneless skinless chicken thighs and arrange in an even layer.

Cook maybe a little longer if you use bone in thighs. This instant pot masala chicken curry stew is the ultimate cold weather comfort food and may just be the easiest recipe you will ever make. This recipe for coconut chicken curry checks all those boxes and is delicious and fast to make in the instant pot.

I used boneless skinless thighs instead of breasts and a bit more than 2 pounds because boneless skinless breasts are often so dry. Lock on the lid make sure the pressure valve is set to seal. .

Remove some of the onions and set them aside to use as a garnish. This is simple indian chicken curry recipe is made with ginger garlic onions alongside flavorful spices and finished with creamy coconut milk. In all fairness the entire dinner took more than 17 minutes from start to finish.

Place 1 cup low sodium chicken broth with 1 12 tablespoons curry powder in an instant pot. Coconut chicken curry stew with veggies. Add chicken and swirl to blend the spices and coat the thighs.

Layer 12 ounces carrot sticks or sliced carrots on top of the chicken. I stir fried a frozen package of asian veggies and served the curry and veggies over noodles. Stir fry for 8 9 minutes or until the chicken is no longer no longer pink and is mostly cooked through.