Instant Pot Coconut Curry Chicken

I am testing recipes in the IP on a regular basis these days. I am surprised by how versatile it is and I have come to understand some basic ratios needed. It is all about the herbs and spices and liquid, it makes a difference. Keep in mind that these recipes I share with you can easily be made in a slow cooker or on the stove in a pot.

I made this with chicken thighs. I bought boneless skinless in bulk and froze them in one pound increments. I make test recipe in that ratio. Why waste more than a pound of meat if it is a fail? So far I have not thrown anything away. That speaks well for the tests, don't you agree?

I made my Madra chili rice with cold leftover rice from a previous meal. The IP chicken I made fresh.

Ingredients:

1 tablespoon oil or butter
1 tablespoon curry powder
1 teaspoon turmeric
1 medium white onion chopped fine
1 tablespoon thinly sliced ginger or paste
1 tablespoon thinly sliced garlic or paste
1 tablespoon Madras curry paste (optional, or any chili paste you like)
1 pound chicken thighs
Salt to taste
1 chicken bouillon cube ( or one teaspoon Better Than Bouillon paste )
1 1/2 cup water ( or chicken broth, or Better Than Bouillon in water )
2 tablespoons cornstarch
1 cup coconut milk ( unsweetened )
Zest and juice of one lemon ( or lime )
Honey to taste
Fresh cilantro for garnish

Method:

Put the IP on saute. Place the oil in the pot and begin by browning the onion slightly. Add the curry powder and turmeric and stir to incorporate. Toast the spices with the onion to bring out the flavor. Add garlic and ginger and madras curry paste, stir into the onion and let it incorporate until fragrant. Add the chicken, water and bouillon cube ( or BTB in the water ) stir and place the lid on the pot. Seal it and put the timer for 12 minutes. When the time is complete use a natural release ( about ten minutes ). Carefully remove the lid ( away from your face ).

Stir the cornstarch into the coconut milk. Put the pot onto the saute function and add the coconut milk to the pot and let it thicken. Add salt as desired and garnish with fresh cilantro.

This recipe is adapted from a recipe by Marian Getz who promotes the Wolfgang Puck electric pressure cooker.

~ Hugs From Mum