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Tender pieces of chicken and sweet winter vegetables are stewed in coconut milk and spices to bring you a taste of Asian curry.
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Chicken and Winter Vegetable Curry for Presssure Cooker

Tender pieces of chicken and sweet winter vegetables are stewed in coconut milk and spices to bring you a taste of Asian curry. This hearty meat dish could also easily be made vegetarian and still be rich and tasty.
Course Main Course
Cuisine Asian American Fusion
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 322kcal
Author Ashley

Ingredients

Curry

  • 2 lbs chicken boneless and skinless (thigh, breast, or mix)
  • 4 medium parsnips peeled and cut into 1 inch chunks
  • 3 medium carrots cut into 1 inch chunks
  • 3 medium sweet potatoes
  • 2 stalks celery chopped
  • 1 large onion chopped
  • 4 tbsp red curry paste
  • 1 tsp ground cinnamon
  • ¾ tsp sea salt
  • 1 inch fresh ginger peeled and minced using zester
  • 1 tbsp honey
  • 1 can full fat coconut milk
  • ½ c chicken broth
  • 2 tbsp lime juice

Garnish

  • Fresh cilantro roughly torn/chopped
  • Dried unsweetened coconut, lightly toasted

Instructions

  • Put onion and celery into pot of pressure cooker first.
  • Layer chicken meat on top of celery and onion mixture. You do not need to cut the meat. Place in whole pieces of thighs and/or breast.
  • Put the sweet potatoes, parsnips, and carrots on top of chicken.
  • In a small bowl combine the cinnamon, salt, fresh ginger, curry paste and honey. Add in some of coconut milk and whisk until combined into a slurry like mixture. Add in remaining milk and pour into pressure cooker pot.
  • Add in the chicken broth. Give everything a few stirs to ensure the sauce is mixed into ingredients at bottom of pot.
  • Ensure Instant Pot lid is closed and sealed. Cook for 18 min at high pressure followed by natural release for 15 minutes. If you do quick release of pressure, it may cause the chicken to toughen up. Check manual of pressure cooker for more information on natural release of pressure.
  • Once pressure is released, remove lid and add in lime juice and season with any addition salt and pepper.
  • Garnish
  • In small, dry sauté pan or in oven at low temperature, lightly toast coconut until golden. Stir and watch constantly as the coconut will quickly burn.
  • Garnish each bowl of curry with torn cilantro leaves and some coconut.

Notes

Note: If you are opting for a slow cooker, put all ingredients into pot and then cooker for about 6 hours until chicken is coked through and tender.