IP Curry Chicken – adapted from a recipe by Metabolic Effect
This is a great recipe on days when it is too hot to cook but you want something warm and hearty for dinner! Serve with brown rice or riced cauliflower (now available at Trader Joe’s, Whole Foods, and even select Costcos).
o 1.5-2 lbs. chicken breasts
o ¾ cup canned coconut milk
o 1 cup chicken broth
o 2 tablespoons tomato paste
o 2 garlic cloves, minced
o 1 tablespoon freshly grated ginger (dried just doesn’t cut it here)
o 4-6 tablespoons yellow curry powder
o 2 red bell peppers, chopped into 1 cubes
o 1 yellow onion, thinly sliced
o 4 yukon gold potatoes, cubed into bite-sized chunks
o Salt and pepper, to taste
o Dash of red pepper flakes
Place chicken in the Instant Pot or a slow cooker. Mix the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, red pepper flakes in a bowl and mix well. Add in peppers, potatoes and onions. Mix all ingredients together to completely cover the chicken in the curry mixture. Cover and cook at low for 6-8 hours or use the poultry setting on the IP. Quick release pressure if using the Poultry setting.
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