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Vortex Plus - Crispy Boneless Buffalo Wings
Coconut Chicken Curry
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
Coconut Chicken Curry:
- 1 tbsp olive oil
- 1.5 lbs boneless skinless chicken thighs
- 1 small onion finely diced
- 4 cloves garlic minced
- 1 tsp grated ginger
- 13 oz coconut milk full fat
1 can
Spice Mixture:
- 1 tbsp curry powder
- 1 tbsp dried basil
- 2 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 1/2 tsp cardamom
To Finish:
- 1 1/2 tbsp cornstarch
- 2 cups Cooked rice for serving
- 1/4 cup chopped cilantro or fresh basil for garnish
Ingredients
Coconut Chicken Curry:
Spice Mixture:
To Finish:
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
- Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
- Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the pressure.
- Remove the chicken, cut into bite-sized pieces and return to the pot.
- Carefully remove
1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened. - Serve warm over rice, garnished with chopped cilantro or basil.
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This was a great recipe that my family loved? I cut my chicken first and used breast meat also. It came out perfect and was very easy!
Sooooo good. I like the idea that another reviewer shared to cut the meat first – will make it easier to brown in the IP.
Delicious and super quick and easy. Im not usually a chicken thigh person but this was fantastic! I made it according to instructions and it was perfect. Very pleased!
Been making for years. I use curry already made. If you don’t have coconut milk you’ll get same results with water. So i suggest marinating (3hrs or more) the chicken & onions together in.the curry use zippe lock bag..add a little water to create past. I sear it with the curry on the chicken. I also put water in bag to get remainder of curry and use that to cook with
I do add chopped carrots and potatoes. Make sure enouph liquid to cover chicken. New dutchie pot in town. Love it.
Excellent and easy, just the way it is written.
The best recipe used in my Instapot! Very flavorful, so I add about a cup of water. Pairs well with coconut rice!
Made this tonight and everyone liked it! Lots of flavor!
Restaurant quality. Very easy to make. One tip:chop chicken thighs into bite sized pieces before sauteeing.
I agree, cut up the chicken first. I felt the ginger was a little too subtle the first time so i increased by 50%. Absolutely delicious and great leftover.
What will be the cooking time if I add potatoes? Thanks!