Chicken & Spinach Coconut Curry

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Chicken & Spinach Coconut Curry
J
Jane

Servings:
4-6
1 Rating
5

A lightly spiced creamy, coconut curry with spinach. Kids love it!

Ingredients

  • 1 tbsp olive oil
  • 1 ½ cups (1 medium) onion, diced
  • 2 tsp (4 cloves) garlic, minced
  • 2 lbs chicken thighs, boneless & skinless
  • 1 serrano chili (optional)
  • 1 Indian Dal blend
  • ½ tsp salt
  • 2 tbsp tomato paste
  • 1/2 cup chicken broth
  • 1 can coconut milk, light or full fat
  • 4 oz fresh spinach, washed

Instructions

  1. Slow Cook: 1) Heat oil in a skillet; soften the onion and garlic for 2 minutes 2) Transfer the mixture to the cooker; rest the chicken thighs on top of the onion mixture 3) Add the serrano chili; sprinkle in the Indian Dal blend; add the salt, tomato paste, chicken broth & coconut milk 4) Stir, cover and cook on LOW: 7-8 hours or HIGH: 3 hours 5) Remove the lid and stir in the spinach
  2. Pressure Cook: 1) Heat oil on sauté function; soften the onion and garlic for 2 minutes 2) Rest the chicken thighs on top of the onion mixture 3) Add the serrano chili; sprinkle in the Indian Dal blend; add the salt, tomato paste, chicken broth & coconut milk 4) secure the cooker lid, seal pressure valve; cook on Manual / Pressure for 12 minutes 5) Vent with Quick Pressure Release 6) Remove the lid and stir in the spinach

Tips

Substitute chicken thighs for diced chicken breast and adjust the cook times as follows: Pressure cook Manual / Pressure for 8 minutes, Slow Cook LOW: 6 hours or HIGH: 2 hours