This flavorful chicken curry with potatoes can be cooked in minutes in the pressure cooker or simmered on the stovetop. A great recipe to try in your Instant Pot!
Equipment
- Instant Pot
Ingredients
- 2 tsp olive oil
- 1/2 yellow onion, chopped
- 1/2 gala apple, chopped
- 2 Tbsp ginger, minced
- 4 cloves garlic, minced
- 6 Tbsp mild curry paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp garam masala
- 2 lbs boneless, skinless chicken thighs
- 1 lb Little Potatoes, halved or quartered
- 1 1/2 cups diced tomatoes
- 3/4 cup chicken broth
- 3/4 cup light coconut milk
- 1/2 tsp salt
- 1/2 tsp ground pepper
Instructions
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To Make in an Instant Pot or Pressure Cooker:
Set the Instant Pot or pressure cooker to the sauté setting. Add the olive oil and allow to heat for one minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about five minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for one minute.
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Step 2
Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
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Step 3
Put the lid on the Instant Pot, close the steam vent and set to high pressure using the manual setting. Decrease the time to 10 minutes.
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Step 4
Once the time is expired, wait for five minutes, then carefully use the quick-release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.
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To Make on the Stove Top:
Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple, and ginger, and cook until tender, about five minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for one minute.
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Step 6
Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
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Step 7
Cover the pot, with the lid ajar, and simmer for approximately two hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.
