Instant Pot Coconut Curry Chicken

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

1 tablespoon olive oil

1 small yellow onion (diced)

1 small red bell pepper (thinly sliced into strips)

1½ to 2 pounds boneless, skinless chicken thighs (cut into 1-1/2 inch pieces)

4 cloves garlic (minced)

2 tablespoons curry powder

1 tablespoon dried basil

1 teaspoon ground ginger (or to taste)

1 teaspoon salt (or to taste)

½ teaspoon chili powder

¼ teaspoon cayenne pepper (or to taste)

¼ teaspoon white pepper (optional)

2 tablespoons tomato paste

1 can (13.6 ounces) unsweetened full fat coconut milk

1½ tablespoons cornstarch

cooked rice (for serving)

chopped fresh cilantro (for garnish)

步骤

Select the “Sauté” function on the Instant Pot and heat up the olive oil.

Add diced onion and prepared peppers to the hot oil; cook for 2 minutes.

Stir in chicken pieces and garlic; season with curry, basil, ginger salt, chili powder, cayenne, pepper, and white pepper.

Cook and stir until chicken is just browned, about 2 minutes. Stir in the tomato paste until incorporated.

Add coconut milk to the pot, and scrape up the browned bits from the bottom of the pot using a wooden spoon.

Turn Off the Instant Pot. Secure the lid and make sure the vent is closed.

Select Manual (or Pressure Cook) and set it to cook for 5 minutes.

When time is up, do a quick release. When the pin drops, remove the lid.

Carefully remove 1/4 cup of the liquid from the pot and transfer it to a small bowl; whisk the cornstarch into the liquid until thoroughly combined.

Whisk the cornstarch mixture (slurry) back into the Instant Pot; mix and stir around until incorporated and sauce is thickened.

Serve Coconut Curry Chicken over rice and garnish with cilantro.

营养

• 卡路里: 511 kcal
• 总脂肪: 35 g
• 饱和脂肪: 23 g
• 不饱和脂肪: 8 g
• 反式脂肪: 0.03 g
• 胆固醇: 162 mg
• 钠: 820 mg
• 总碳水化合物: 16 g
• 膳食纤维: 5 g
• 总糖: 6 g
• 蛋白质: 37 g