Coconut Chicken Curry Stew

Ingredience

1 cup low-sodium chicken broth

1 1/2 tablespoons curry powder

1 1/2 pounds boneless, skinless chicken thighs - trim off any extra fat

12 ounces carrot sticks or sliced carrots

1 (6-ounce) can coconut cream

5 ounces baby spinach.

Salt as needed

Rice

Pokyny

Place 1 cup low-sodium chicken broth with 1 1/2 tablespoons curry powder in an Instant Pot. Add 1 1/2 pounds boneless, skinless chicken thighs and arrange in an even layer. Layer 12 ounces carrot sticks or sliced carrots on top of the chicken. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. Quick release the pressure, then turn the pressure cooker off. Stir in 1 (6-ounce) can coconut cream and 5 ounces baby spinach. Taste and season with salt as needed. Serve over rice.

Poznámky

https://www.thekitchn.com/instant-pot-chicken-stews-22943729