J
Jane

Servings:
4-6
Prep time:
00:10
3 Ratings
4.33

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
  • 1 serrano chili (optional)
  • 1 Indian Dal blend
  • ½ tsp salt
  • 2 lbs chicken thighs, boneless & skinless
  • 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 for 2 minutes and stir in the garlic and chili for the last 30 seconds 2) Transfer the mixture to the cooker 2) Stir in the Indian Dal blend, salt & chicken to coat 3) next stir in the tomato paste, broth, and coconut milk 4) 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 for 2 minutes and turn off sauté 2) Stir in the garlic, chili (if using) Indian Dal blend, salt & chicken to coat 3) next stir in the tomato paste, broth, and coconut milk 3) 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

Serve with basmati rice and your favorite chutney on the side