INSTANT POT® COCONUT CURRY CHICKEN
This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.
Provided by Helene Choi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
- Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
- Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK
I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.
Provided by Melissa Clark
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
- Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
- Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
- Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams
PRESSURE COOKER SWEET POTATO-COCONUT CURRY SOUP
This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust the flavor as you like. The rich soup is quite thick, so if you prefer a looser soup, stir in a little extra water until it reaches your ideal consistency. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping, but roasted salted peanuts also work beautifully. Find the slow-cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the curry paste and stir until combined, 1 minute. Stir in the brown sugar and turmeric, then add the sweet potatoes, 2 1/2 cups water and 1/2 teaspoon salt. Cover and cook on high pressure for 25 minutes.
- Release the pressure naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter.
- Using an immersion blender, purée the soup. Add the kale and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes. Taste the soup and add cayenne, more salt, brown sugar, lime juice or curry paste as desired. Serve in bowls with peanuts on top.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 15 grams, Carbohydrate 61 grams, Fat 36 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 16 grams, TransFat 0 grams
More about "instant pot coconut chicken curry with sweet potato recipes"
INSTANT POT CHICKEN AND SWEET POTATO COCONUT CURRY
From food52.com
Cuisine IndianCategory EntreeServings 4
EASY INSTANT POT COCONUT CHICKEN CURRY - PIPING POT CURRY
From pipingpotcurry.com
4.8/5 (383)Calories 497 per servingCategory Main Course
INSTANT POT CHICKEN SWEET POTATO CURRY - THE REAL FOOD …
From therealfooddietitians.com
4.8/5 (70)Total Time 35 minsCuisine Whole30Calories 335 per serving
INSTANT POT COCONUT CURRY CHICKEN - SWEET AND SAVORY …
From sweetandsavorymeals.com
EASY INSTANT POT COCONUT CHICKEN CURRY | LITTLE SUNNY …
From littlesunnykitchen.com
INSTANT POT CURRY (VEGAN) - FIT FOODIE FINDS
From fitfoodiefinds.com
INSTANT POT COCONUT CHICKEN CURRY - ONLY GLUTEN FREE …
From onlyglutenfreerecipes.com
INSTANT POT SWEET POTATO CURRY - THE PIONEER WOMAN
From thepioneerwoman.com
INSTANT POT CHICKEN POTATO CURRY - PIPING POT CURRY
From pipingpotcurry.com
INSTANT POT SWEET POTATO LENTIL CURRY RECIPE - HAPPY …
From happyfoodstube.com
COCONUT CHICKEN CURRY – INSTANT POT RECIPES
From recipes.instantpot.com
5/5 (33)Servings 4Cuisine ThaiCategory Dinner
SWEET POTATO AND CHICKEN RECIPE? : R/INSTANTPOTRECIPES - REDDIT
From reddit.com
15 CHICKEN TIKKA MASALA AND RICE INSTANT POT - SELECTED RECIPES
From selectedrecipe.com
THAI YELLOW CHICKEN CURRY WITH POTATOES RECIPE - PINCH OF YUM
From pinchofyum.com
30 RECIPES TO MAKE IN JANUARY (+ EASY DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
INDIAN COCONUT CHICKEN CURRY, INSTANT POT - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
CHICKEN CURRY IN THE INSTANT POT - OH SWEET BASIL
From ohsweetbasil.com
INSTANT POT MAGIC: COCONUT CURRY CHICKEN WITH POTATOES …
From beyondgumbo.com
THAI COCONUT RED CURRY SALMON - RECIPE GIRL®
From recipegirl.com
BBQ PULLED CHICKEN STUFFED SWEET POTATO (INSTANT POT)
From fitmencook.com
COCONUT CURRY SWEET POTATOES AND CHICKPEAS – INSTANT POT RECIPES
From recipes.instantpot.com
INSTANT POT BUTTER CHICKEN - THE ALMOND EATER
From thealmondeater.com
INSTANT POT CHICKEN CURRY - TESTED BY AMY + JACKY - PRESSURE …
From pressurecookrecipes.com
INSTANT POT CHICKEN SWEET POTATO COCONUT CURRY
From masalamamafoods.com
You'll also love