INSTANT POT SWEET POTATO CHICKEN CURRY
This formula includes a gradual exposure tutorial on the way to build Instant Pot Sweet Potato Chicken Curry in order that you'll feel additional assured cookery with a second Pot.
In this recipes I used my favorite flavourer and turmeric powder from Pure Indian Foods, an internet Indian grocery. These spices area unit organic and fine quality and what offers the Sweet Potato Chicken Curry its stunning golden flavor. And that we all grasp that turmeric provides a bunch of biological process edges as it’s unbelievably wealthy in medicament properties and antioxidants, too!
INGREDIENTS :
- 1/2 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 lb chicken breast, cubed
- 1 sweet potato, cubed (~2 cups)
- 2 tsp. ghee or coconut oil
- 1 tsp. ground turmeric
- 1 red pepper, sliced or diced
- 2/3 cup chicken broth
- 3 Tbsp. curry powder
- 1 tsp. cumin
- ½ tsp. cayenne
- 1/2 tsp. sea salt
- 1 can (14 oz.) full fat coconut milk
- 2 cups frozen green beans
- Cashews, cilantro & cauliflower rice for serving
INSTRUCTIONS :
- Set your Instant pot to the saute setting. Add the ghee, onion, and garlic and saute until onions are translucent.
- Then turn to manual setting and set temp to high. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and set time for 12 minutes.
- Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to saute setting. Stir in the coconut milk and frozen and let cook for an additional 2-3 minute or until the green beans are heated through.
- Meanwhile, saute cauliflower rice in a skillet on medium heat with 1-2 tsp. of ghee. Saute until warm and cooked through. Length of time to saute cauliflower rice will depend on if it is in a fresh or frozen state.
- Serve over cauliflower rice and top with cashews and fresh cilantro.
Slow Cooker Instructions:
- In a slow cooker, add the sautéed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth (1¼ cups), spices, salt, and pepper. Cook on high for 3-4 hours. Add coconut milk and cook on low for an additional 30-60 minutes or until hot.
