4 September, 2019
Sweet Coconut Chicken Curry
If you’re a fan of mingling sweet and savory, this is the dinner for you. It’s a pressure cooker dish, but be forewarned, it is not a quick dinner. It takes a little over an hour to prepare, but it is worth every minute. For once, I didn’t take advantage of an opportunity to make a dish spicy, but if you’d like to add a little fire to this dish, add cayenne or Thai chilies to the dish toward the end. If you’re satisfied with savory and sweet, then let’s get cooking!
1 tbsp Coconut oil
1 large Yellow onion, chopped
5 tbsp Curry powder
3 cloves Garlic
1, 14.5 oz can Diced tomatoes, drained (no salt added)
1, 8oz can Tomato sauce
1/2 cup Chicken broth
2 lbs Chicken (boneless, skinless thighs or breasts)
Salt & Pepper to taste
1, 14 oz can Coconut milk (the thick kind from the Asian food aisle)
Turn your pressure cooker to the sauté setting. Once it’s hot, add in the coconut oil, followed by the onion, and cook for 2-3 minutes. Add in 3 tbsp of the curry powder and the garlic and cook until everything is evenly mixed. Turn off the heat and add in the tomatoes, tomato sauce, and broth. In a bowl, toss together the chicken, remaining curry powder, salt, and pepper. Add the chicken to the pot and lock the lid in place. Cook for 10 minutes, followed by a natural pressure release for 10 minutes.
Turn the sauté function back on and bring the curry to a light boil while using two forks to shred the chicken. Add in the coconut milk, stir, and set the pot to keep warm for another 10 minutes to allow the flavors to mingle.
Serve over rice and/or with naan and enjoy hot!