We made this for dinner last Friday. We were both tired after a busy week of work (well, I guess Paul's week was not over since he had to work Saturday and Sunday but you get the picture). Normally when we're tired cooking tends to be the last thing on our minds and as a result we make poor food choices. However, with the Instant Pot this was on the table in about 30 minutes.
This had a delicious kick of spice combined with the sweetness of the sweet potatoes and the coconut milk. The crunch of the cashews added to the finished dish before serving added a interesting texture contrast.
We'll make this again but I won't cook it for as long. I'll try 10 minutes and go down from there. The sweet potatoes were cooked into oblivion and the chicken was over cooked as well. Other then that, everything about this recipe was spot on!
We served it with Basmati rice but you could serve with riced cauliflower for a more low-carb meal.
Sweet Potato Chicken Curry
2 tsp. Pure Indian Foods ghee or coconut oil
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 lb chicken breast, cubed
1 sweet potato, cubed (~2 cups)
1 red pepper, sliced or diced
2 cups green beans, trimmed
2/3 cup chicken broth
3 Tbsp. curry powder
1 tsp. cumin
1 tsp. ground turmeric
½ tsp. cayenne
1/2 tsp. sea salt
1 can (14 oz.) full fat coconut milk
Cashews, cilantro & cauliflower rice for serving<
Optional: corn starch (for thicker curry)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, green beans, 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 let cook for an additional 2-3 minute or until soup is hot. For a thicker curry, whisk together 1 tbsp. arrowroot with 2 Tbsp. of water. Stir into curry.
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.
For a thicker curry – mix together 2 Tbsp. of water with 1 Tbsp. corn starch. While instant pot is on the saute setting, stir into curry after the coconut milk is heated through and let set for a few minutes to thicken.
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