INSTANT POT BASIL CHICKEN COCONUT CURRY

INSTANT POT BASIL CHICKEN COCONUT CURRY

Ingredient:

Curry:
  • 2 boneless skinless chicken breast, cut into 1″ cubes
  • 4 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp curry powder
  • 1/4 tsp black pepper
  • 1/2 tsp chili powder
  • 1/2 red onion, chopped
  • 1 Tbsp dry basil
  • 1/2 tsp cardamom
  • 1 tsp grated ginger
  • 1 canĀ full fat coconut milk (we use this variety
  • 1 TbspĀ tapioca flour/starch
  • 1 Tbsp chopped cilantro
Rice:
  • 1 C. white rice
  • 1 1/2 C. water
  • 1 Tbsp butter

Instructions:

To cook the rice:
  1. Place the water, rice and butter in the Instant Pot.
  2. Put the lid on the pot, seal the valve, and set the timer for manual (high) for 7 minutes.
  3. Once done, release the pressure through a quick release and serve.
For the curry:
  1. In the Instant Pot, use the saute setting and combine the chicken, oil and garlic.
  2. Brown the chicken for 2-3 minutes on each side, then add in the curry, black pepper, chili powder, onions, dry basil, cardamom, and grated ginger.
  3. Stir the chicken to distribute the spices evenly, then turn OFF the saute function.
  4. Pour in the coconut milk, and add the top to the Instant Pot.
  5. Close the lid, seal the valve and set the timer for manual (high) and 5 minutes.
  6. Once the pot beeps, remove 1/4 C. of the liquid and combine with the tapioca flour/starch – mix until blended.
  7. Pour that mixture back into the pot and stir to distribute evenly.
  8. Let the mixture stand for 2-3 minutes to thicken, add the cilantro and stir to combine. Serve over rice.

Notes

  • May use cornstarch or arrowroot flour in place of tapioca flour.
  • Refrigerate leftovers and eat within 4 days.
  • Enjoy!!

Yields: 4

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