![]() ![]() Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. If you want this curry to last, my advice is to freeze it. LeftoversĬurry should be safely sealed in an airtight container and refrigerated for 3 days. For more information on preparing an instant pot curry, refer to this recipe. Turn the manual setting on high and set the timer for 2 minutes.Īlways wait a further 10 minutes for the pressure to release naturally before opening. Once the garlic is fragrant the other ingredients can be added. Turn the instant pot to the sauté setting and add the olive oil, onion, and garlic. Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. So let’s use up some of whatever is taking up valuable space in your pantry. Garnish and serve: Garnish with parsley and serve over rice.Ĭurry is such a perfect blank canvas! You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever it is you want to plate for yourself or your loved ones.Turn the heat down and simmer for another 15 to 20 minutes. Stir everything together, bring to a boil then cover with a lid. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Finish the dish: Add the onion, garlic, curry powder and stir.Cook for about 5 minutes or until the chicken is no longer pink. Add the chicken to the Dutch oven and season with salt and pepper. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven.Chicken broth – Low sodium so as to control the sodium content of our curry!.Sugar – We need a hit of sweetness to combat all the acidic savory flavor we have going on.Coconut milk – Just 1 can is all we need for a perfectly creamy, coconut-y curry. ![]() I used fire roasted tomatoes because I just love, so if you’ve got them, use them. Tomatoes – We want a can of diced tomatoes and some tomato paste to get some of that perfect acidic flavor.Onion – Chopped up and ready to be sautéed till perfectly translucent.Garlic – Use as much or little as you like.Spices – Just a bit of curry powder today, that’s all you need for this delicious dish!.Olive oil – We want an oil to saute our sauteables in, I love the flavor from olive oil in a recipe like this but you can always also use something light like canola.Chicken – Skinless, boneless and cubed up into bite sized pieces.My favorite curries by far are coconut milk based because they’re so creamy and delicious. Well don’t fear – it can be simple, quick, and completely delicious! Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. They’re also very beginner friendly, especially this recipe – it’s as easy as a curry can get! Never cooked curry? I love curries because they’re quick, full of flavor, and taste just as good the next day. So here we are, a nice little creamy coconut milk based curry studded with tender chicken and some perfectly intense seasoning. Do you have some ingredients taking up space in your pantry that you just want to use up? I had that the other day with some diced tomatoes and some coconut milk, I knew I could get a scrumptious curry out of it when the time came – and the time came quickly. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |