Instant Coconut Chicken Curry for real. All the basic kitchen ingredients are placed into the Instant Pot and 15 minutes later, Instant Coconut Chicken Curry is ready – great kitchen karma.
INSTANT COCONUT CHICKEN CURRY
Instant Coconut Chicken Curry is about as close to instant and simple as a curry can get. I know, I was late to the train and it took me a while to warm up to my Instant Pot. I now see it as a great time saver for soups, stews and beans that took hours to prepare on the stove. Great kitchen karma.
This really is a ‘toss everything in the pot’ recipe, really frozen chicken, hence no process pictures. Just set Instant Pot for 15 minutes – magic, tender fall apart chicken in a intensely fragrant curry sauce. Use this curry as the base, adding vegetables such as baby spinach, baby kale, or your favorite curry add-ins.
I like to start simple with the curry, then complicate the bowls as I like. This pictured bowl of curry is served with steamed cauliflower rice, a scoop of mint chutney and crisp fennel papadum. I picked up all the provisions from the local Indian grocery mart. I was lucky to find the market nearby with products and foods (even fresh curry leaves) in my new town. LA has so many markets available so moving to the Central Coast has spurred many great shopping explorations to find the ingredients for my favorites. Luckily I have found other local foodies to assist.
It’s great to explore and see the wonderful variety of international markets you can find in your town, they usually are out there waiting. I use a traditional Madras blend curry powder and have it ready to reach for which keeps this curry ‘instant”. I do however enjoy making my own curry spice blend when I go all out and that’s where the fresh curry leaves come in to play, as well as the collection of fragrant spices. There are many different types of curry powders. Madras is a fragrant curry with spices of cumin, coriander, fenugreek seeds, cardamom, chilies, turmeric and of course the curry leaves.
COCONUT CHICKEN CURRY
This quick and easy curry is not traditional, however it yields wonderful results. It surprised me how good this curry was considering it took no time at all to pull together. Using boneless skinless frozen chicken thighs with a simple blend of spices makes this a perfect first time curry. If you find it too spicy, add more coconut milk, and perhaps start with less curry powder. Curry is meant to be an intense bowl of flavor, but enjoy to your own taste. After the curry is done cooking, add in your desired veggies: steamed carrots, potatoes, spinach, etc. as you reheat the curry on the stove or on saute in Instant Pot. Spoon in bowls and enjoy.
Savor this little jewel and get the Instant Curry karma going in the kitchen.
As always, enjoy. B