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2 people

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2 People

INGREDIENTS

  • 0.67 lb boneless, skinless chicken thighs, trimmed of fat and cut in to cubes
  • 0.67 tbsp olive oilvv
  • 0.67 diced shallots
  • 0.67 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

INSTRUCTIONS

  • 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

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