Crosbie Fowler Cooking
Pumpkin Chicken Curry With Coconut Milk
5 servings
khẩu phần10 minutes
thời gian hoạt động25 minutes
tổng thời gianNguyên liệu
1 ½ Lb (700g) chicken tenders/fillets (chopped into bite-sized pieces)
2 Lb (900g) pumpkin (peeled, seeded and diced into 1"/2.5cm chunks)
1 Tbsp coconut oil
1 medium onion (diced)
2 Tbsp fresh ginger (grated)
1 red chili (chopped)
3-4 garlic cloves (pressed or minced)
3 tsp mild curry powder
3 Tbsp tomato paste
1 1/2 cup (360ml) stock
1 Tbsp gluten-free flour or cornstarch
1 can (15oz / 400ml) coconut milk
Juice of 1 lime
sea salt and fresh ground black pepper (to taste)
red chili (thinly sliced, to garnish)
Handful fresh coriander/cilantro leaves
cooked brown/wild rice, warm naan bread
Hướng dẫn
Set your Instant Pot* to SAUTE mode. Add the oil, onion, garlic, ginger and chili, and saute for 2-3 minutes, or until the onions turn translucent.
Stir in the chicken, pumpkin, stock, tomato paste and curry.
Press CANCEL then secure the lid and SEAL the vent. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 10 minutes.
Once the time has passed, manually release the pressure by switching from seal to VENT.
Once the pressure is released, carefully remove the lid. Then turn the SAUTE mode on.
In a small bowl*, whisk coconut milk and gluten-free flour until well combined. Add it into the pot together with lime juice and season with salt and pepper, to your taste.
Simmer for 3-4 minutes to slightly thicken the sauce, stirring frequently. Turn OFF the saute mode.Garnish with chili and fresh cilantro.
Dinh dưỡng
Kích thước Khẩu phần
-
Calo
464 kcal
Tổng Chất béo
27 g
Chất béo bão hòa
21 g
Chất béo không bão hòa
-
Chất béo chuyển hóa
1 g
Cholesterol
87 mg
Natri
542 mg
Tổng Carbohydrate
26 g
Chất xơ
4 g
Tổng Đường
12 g
Chất đạm
34 g
5 servings
khẩu phần10 minutes
thời gian hoạt động25 minutes
tổng thời gian