1 lb. boneless skinless chicken breast cut in 1-inch pieces; 1 TBSP light olive oil; 1 TBSP Thai red curry paste 1 TBSP = ...

Add chicken, then coconut milk and stir to combine. Select ‘manual’ and set time to 7 minutes. When finished cooking, let it release naturally for 10 minutes, then remove the lid.

Cut and season the chicken with salt and pepper, then heat oil in the Instant Pot on the saute setting. Add the curry paste ...

This instant pot chicken curry is made with coconut milk, peas, spinach, beans, and rice for a delicious dinner that only takes 30 minutes to make!

21 Takes on Chicken Curry, From Butter Chicken to Thai Curry Pastes. These chicken curry recipes span the globe from homey Japanese Curry Pot Pie to fragrant Sumatran Gulai Ayam.

Ingredients2 tsp olive oil, avocado oil, or ghee1/2 medium yellow onion, diced3 garlic cloves, minced1 1/2 lbs chicken breast, cubed1 medium-large sweet potato, cubed (roughly 2 cups)1 red bell ...

Add your chicken to your pot, coating it in your onion and spices. Cook for a few minutes. Next, liquidise half a tomato and add it to your pot with your chicken, along with ½ cup of water. Mix your ...

Preparation. Step 1. Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring ...

3) Make the Curry: Add the Thai green curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth and bring to a simmer. Stir in ...