Recipes Instant Pot Chicken Curry January 10, 2019 Instant Pot Chicken Curry Category: Recipes Ingredients 1 tablespoon oil 1 ½ pounds chicken meat, cubed 3 sliced garlic cloves 1 teaspoon salt 1 teaspoon pepper (we used white) 1 whole Thai chili pepper (optional) 28 oz / 796 mL fire roasted diced tomatoes 1 can regular coconut milk (reserve the cream portion) 3 tablespoons curry powder 1-2 tablespoons fresh turmeric, ginger, or a combo 1 good glug of Omega Sport+ Instructions Heat oil in the pot. If electric, set the timer to sauté for 5 minutes. Add the garlic and chicken to the pot. Season with salt and pepper. Stir. Add the tomatoes and coconut milk (reserve the cream). Add whole chili (if using), curry powder, turmeric and/or ginger root. Stir. Close the lid, check your valve, and manually set the time to 15 minutes. When cook time is up, carefully quick release the steam. When the pin drops, remove the lid. Add the coconut cream and Omega Sport+. Remove whole chili (if used). Top with fresh herbs and serve with rice, cauliflower, or naan bread. 6.4.5 https://www.florahealth.com/ca-en/blog/chicken-curry/ Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora. BeFloraHealthychickencurryEFAsEssential Fatty AcidsFloraFloraHealthFlorahealthyOmegaOmega Sport+recipeRecipes 0 Comments Share: You Might Also Like Apple-Pumpkin Smoothie with Turmeric & Udo’s Oil October 1, 2015 Fight Against Flu Season With an Easy Elderberry Brekkie Bowl January 8, 2020 School Lunches: A Week’s Worth of Ideas August 26, 2016 No Comments Leave a Reply Cancel ReplyName * Email * Website Save my name, email, and website in this browser for the next time I comment.