Curried chicken and sweet potato
A delicious stew on its own or paired with plain a rice, such as jasmine rice
Servings: 8 people
Calories: 269kcal
Equipment
- Instant pot
- Bowls
- Knife
- Vegetable peeler
Ingredients
- 1 pound chicken breast cubed
- 1 pount sweet potatoes orange
- 1 can coconut milk
- 1 medium onion chopped
- 2 cloves garlic chopped
- 3 tbsp curry powder
- 1 tbsp olive oil
- 1 tsp salt to taste
- 2 tsp black pepper freshly ground
- 1 tsp chives chopped, for garnish
Instructions
- Follow your pot's direction on how to operate and press the sauté function on your instant pot and pour the olive oil in the liner.
- Peel and dice the sweet potatoes.
- Peel and chop the onions and garlic.
- Add the onions and garlic to the pot and allow to cook for a few minutes until fragrant. Do not allow to burn.
- Add the curry powder and mix well. The mixture may become clumpy but that's okay!
- Add the chicken and allow it to cook for a few moments, stirring often to scrape the curry from the bottom of the liner.
- Add the sweet potato and combine well with the chicken/onion/ garlic mixure until everything is well coated.
- Pour in the can of coconut milk and stir well. If you need to, add some chicken stock or water to make sure that the chicken/ potato mixture is just submerged. We don't want too much nor too little liquid in the pot.
- Add the salt and pepper. Stir well.
- Follow your pot's directions on how to operate and close the lid, turning the weight to sealing. Press the Meat/ Stew button which on my pot will go for about 35 minutes. Allow the pressure to naturally release.
- Once done, adjust the salt and pepper to taste and serve over a bowl of jasmine rice. Garnish with chives if desired.