Chicken Coconut Curry

If you thinking to yourself “my child won’t eat curry, it’s too spicy,” let me tell you, kids like tasty food! Curry is spiced, but it doesn’t have to be spicy! One of the things I admire so much in Indian cooking is the ability to make veggies taste SO good!

What you need:
– 2 onions diced
– 1 celery chopped thinly
– 1/2 cup chopped bell peppers/capsicum (I used frozen, but fresh is fine)
– 5-6 carrots, chopped thinly
– 1-2 chicken breasts (I used 1)
– 1 32 fl oz box of chicken or beef broth (look for low sodium)
– 1 large can, 28oz, crushed tomatoes (look for low sodium)
– 1 can unsweetened coconut milk, 13.5oz
– 3 tbsp curry powder (check to make sure there’s no salt)
– 1/2 tbsp cumin
– 1 tsp garlic powder
– 1 tsp mustard seeds (optional add at the end)

What to do:
1. Set your instant pot to saute *
2. Add a dash of olive oil and saute the onions, celery, peppers, spices for 2-3 minutes
3. Add the rest of the ingredients (except the coconut milk and mustard seeds)
4. Mix to combine, put lid on the IP, hit cancel, press pressure cook on manual mode, 18 minutes
5. Natural release for 10 minutes
6. Once open, shred the chicken breast and mix in the coconut milk (add the mustard seeds if using)
You can serve as is, or over basmati rice

Save this recipe for the next time you want a healthy, easy curry!

* If you don’t have an IP, you can make this in a regular pot, follow the directions, it’ll probably take 45 mins cooking on med-low heat until the carrots are soft.

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