Chicken Curry

2 people

2 People

0.67 lb boneless, skinless chicken thighs, trimmed of fat and cut in to cubes
0.67 tbsp olive oilvv
0.67 diced shallots
.5 tsp freshly grated ginger
0.67 minced garlic cloves
0.33 tsp garam masala
0.33 tsp curry powder
0.33 tsp turmeric powder
0.17 tsp sea salt
0.08 cup tomato paste
0.67 tbsp strained tomatoes (jarred)
0.33 cup coconut milk - 2 cups shredded coconut + 3 cups hot water. Blend in high speed blender and strain through a nut bag.
0.67 tbsp lime juice (half a lime)
Handful of fresh spinach

Using the “sauté” feature on the instant pot, add olive oil, shallots, garlic and all spices and sauté for 4 minutes, until fragrant and lightly browned
Add chicken cubes and sauté for 2 minutes just to lightly brown
Add tomato paste and strained tomatoes and sauté for 1 minute
Add lid and be sure to seal
Pressure cook for 5 minutesRelease pressure, stir in coconut milk, spinach and lime juice and sauté for 5 minutes to thickenServe with quinoa or riceGarnish with fresh cilantro

Filed in: Entrees

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