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38
39
COCONUT CURRY CHICKEN
1. Put coconut oil in cooking pot and set to sauté for
25 minutes.
2. When coconut oil is hot and shiny, about 2 minutes, add
seasoned chicken thighs to the pot and brown each
side, about 4 minutes per side. Note: It is ok if chicken
sticks when being turned, the chicken will eventually
have a shredded texture.
3. Add in carrots, celery, onion, garlic and jalapeno. Sweat
together until the timer expires, stirring occasionally.
4. Add curry powder, garlic powder, ginger powder,
crushed red pepper, coconut milk, and half and half. Stir
all ingredients to combine.
5. Close and lock the lid. Set to pressure cook on high for
10 minutes.
6. When time has expired, release the pressure and remove
the lid.
7. Squeeze lime juice on top, if using, and stir to combine.
Place sprigs of cilantro on top and serve with rice.
• 4 tbsp coconut oil
• 12 boneless, skinless chicken
thighs, about 2 packages,
seasoned with salt and pepper
• 8 large carrots, peeled,
chopped
• 8 stalks of celery, chopped
• 2 large onions, sliced
• 6 cloves garlic, thinly sliced
• 2 jalapenos, seeds
removed, thinly sliced
• 2 tbsp curry powder
• 2 tsp garlic powder
• 2 tbsp ginger powder
• 2 tsp crushed red pepper
• 2 (13.5-oz) cans coconut milk
• ½ cup half and half
• Lime juice, for garnish,
optional
• Cilantro, for garnish, optional
• Rice, for serving
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
2 min 10 min EASY 12
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