Description
How to make pumpkin chicken curry with coconut milk in just 25 minutes? In an Instant Pot, of course.
Ingredients
- 1 Tablespoon Coconut Oil
- 1 Medium Onion, Diced
- 2 Tablespoons Fresh Ginger, Grated
- 1 Red Chili, Chopped
- 3 cloves Garlic, Pressed Or Minced
- 1-½ pound Chicken Tenders Or Filets, Chopped Into Bite-sized Pieces
- 2 pounds Pumpkin, Peeled, Seeded And Diced Into 1-inch Chunks
- 1-½ cup Stock
- 3 Tablespoons Tomato Paste
- 3 teaspoons Mild Curry Powder
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 1 Tablespoon Gluten-free Flour Or Cornstarch
- 1 Lime, Juiced
- Sea Salt And Fresh Ground Black Pepper To Taste
- Red Chili, Thinly Sliced, For Garnish
- Fresh Coriander Or Cilantro Leaves, For Garnish
- Cooked Brown Or Wild Rice Or Warm Naan Bread, To Serve
Preparation
Set Instant Pot to Sauce mode. Add oil, onion, garlic, ginger and chili, and saute for 2–3 minutes, or until onions turn translucent. Stir in chicken, pumpkin, stock, tomato paste and curry.
Press Cancel then secure the lid and seal the vent. Press the Manual (older models) or Pressure Cook (newer models) button and set on High for 10 minutes.
Once time has passed, manually release pressure by switching from Seal to Vent. Once pressure is released, carefully remove the lid. Then turn Saute mode on.
In a small bowl, whisk coconut milk and gluten-free flour until well combined. Add into the pot together with lime juice and season with salt and pepper, to taste. Simmer for 3–4 minutes to slightly thicken the sauce, stirring frequently. Turn off Saute mode.
Garnish with thinly sliced chilies and fresh cilantro. Serve with rice or naan.
