Chicken Curry Recipe
Prep Time: 10 mins | Cook Time: 20 mins | Yield: 6-8 servings
Is it just me or does January 2021 feel like it's lasting approximately 10 years? Just me? Ok.
If you're like me and the January blues are hitting you hard, here's a recipe for you. It only takes 20 minutes to cook and uses an Instant Pot so you can set it up and walk away. It's easy to adjust the flavors by adding more, less, or completely omitting ingredients. Serve with a bowl of rice and save the rest for meal prep lunches!
Ingredients
· 1 1/2 lbs chicken breast, chopped into 2-inch pieces
· 1 Russet potato, chopped into 1-inch pieces
· 3 small carrots, chopped into 1-inch pieces
· 2-inch piece of ginger, sliced into thin pieces
· 1/2 red or white onion, chopped finely
· 1 can coconut milk
· 5 teaspoon curry powder
· 1 tablespoon fish sauce (adjust to taste)
· 1/2 teaspoon cayenne pepper
· 1/2 teaspoon paprika
· 1/2 cup water
· 1 teaspoon salt (adjust to taste)
· 2 dried chilis (optional)
Instructions
In the bowl of the Instant Pot, mix together chicken breast, potato, carrots, and ginger. Toss together until mixed.
In a separate medium bowl, combine together coconut milk, water, curry, fish sauce, cayenne pepper, paprika, and salt until mixed thoroughly. (Note: I do this extra step to make sure none of the spices get clumped together. Alternatively, you can pour all ingredients together in Instant Pot bowl).
Pour coconut milk mixture into the Instant Pot bowl, mixing well to coat meat and vegetables.
If you are using the dried chilis, break each one in half and toss into the Instant Pot bowl.
Set the Instant Pot to pressure cook setting, making sure the steam release valve is adjusted to 'sealed' and set time for 20 minutes.
Once the timer beeps, carefully turn the steam release valve to venting, to let the steam out. Avoid burns by ensuring your face, arms, body are away from the valve and/or putting a towel over the valve as it releases steam.
Serve over your choice of rice. Enjoy!
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