Instant Pot Chicken Curry

Chicken Coconut Curry

Who else loves to cook a hearty, healthy meal with only a 10 minute cooking time! This is one of my go-to comfort food recipes. It is hearty and warms you up right down to your toes on cold winter days.


Don’t have time to cook? Prepare rice or quinoa in advance and freeze in silicone muffin liners for grab and go grains. You can also chop your veggies in advance. If I have company coming over, a sports game, or a meeting that is going to run late. I make sure to find a little time to prep my ingredients in advance.

You simply separate the ingredients into how they are going to put them into the Instant Pot

  • the ingredients that you will be sautéing at the beginning (chicken, onion, garlic, and fresh ginger)

  • the ingredients that you stir through before pressurizing the Instant Pot (potatoes, carrots, diced tomatoes, cauliflower, broth, and spices)

  • the fresh ingredients that you stir through at the end (fresh cilantro, lemon juice, peas, and the coconut cream)

Making time to do a little prep will set you up for healthy, nourishing food when you are busy living your best life.


Chicken Coconut Curry
Chicken Coconut Curry

Silicone Muffin Liners - Prep Machine

Tip

Are you sick of wasting food? Silicone muffin liners are your new best friend. They keep me from wasting quality organic ingredients and also help me prep a variety of foods. I consistently measure 1/4-1/2 cup portions so I can easily use the ingredients in a variety of recipes. I use the muffin liners for

  • bone broth

  • rice

  • quinoa

  • diced tomatoes

  • chipotle peppers in adobe sauce

  • freezer fudge

  • cooked beans

I purchased my silicone muffin liners from Canadian Tire. Once your ingredients are frozen, make sure to store your ‘freezer pucks’ in an airtight container in the freezer to keep them nice and fresh


Ingredients


Wet

  • 2 - 4 chicken breasts (depending on size), cut into bite sized pieces

  • 1/2 a small-medium sized head of cauliflower, roughly chopped

  • 3 cups of nugget potatoes, halved

  • 1 onion, diced

  • 1.5 cups diced tomatoes

  • 1/4 cup stock or water

  • 2 carrots, thickly sliced

  • 2 cloves garlic, minced

  • 1 tbsp of fresh grated ginger

  • 1/2 a lemon juiced, roughly 1 tbsp

  • 1/4 cup de-stemmed/chopped cilantro

  • 1 heaped cup frozen peas

  • 1/4 cup coconut cream, just the fat skimmed off of the top

  • 2 tbsp olive oil

  • optional - a leafy green tossed through at the end (spinach or kale)

Dry

  • 3 tsp curry powder

  • 1 tsp cumin

  • 1/2 tsp turmeric

  • 1/4 tsp coriander

  • sea salt and pepper to taste


Directions


  • using the sauté setting of the Instant Pot, preheat the sauté setting to medium heat

  • once heated, add 2 tbsp of olive oil, the cubed chicken, onion, garlic, and fresh ginger, sauté for 5 or so minutes

  • stir through the cauliflower, potatoes, carrots, broth, spices, and diced tomatoes, mix thoroughly

  • using the high-pressure manual setting, set the timer for 5 minutes

  • once the timer goes off, do a quick release of the pressure

  • stir through the lemon juice, peas, fresh cilantro, and the coconut cream. Adjust the salt and pepper to your taste

  • serve over rice, quinoa, or greens


Chicken+Curry