CHICKEN CURRY

THE BEST INSTANT POT

☑️  LAYERED FLAVORS

☑️  READY IN 30 MINUTES

☑️  KID APPROVED

☑️  WHOLE30 FRIENDLY

☑️  GREAT FOR LOW CARB

Gather your seasonings - curry powder, turmeric, cumin, garlic, and ginger.

1

Heat the inner pot, then toast the spices in coconut oil (first layer of flavor).

2

Add onion, garlic, and ginger; saute 2 minutes.

3

Add tomato paste and work into the vegetables.

4

Deglaze with chicken broth - be sure the bottom is "clean".

5

Add diced chicken thigh.

6

Seal the pot, then program to high pressure for 5 minutes.

7

Add slurry (cornstarch or arrowroot powder) and coconut milk. Simmer 2-3 minutes, or until thickened.

8

Add lime juice, then taste for  seasoning. Adjust with salt, pepper,  and lime to taste.

9

Serve over white rice or cauliflower rice and garnish with cilantro and lime.

9