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.

The next time you're craving coconut curry chicken, step away from the takeout menu and make it in your own kitchen.

Lock the Instant Pot lid in place and set it to High Pressure for 5 minutes.The magic happens now. Let the pressure release naturally for 7 minutes once cooking is complete.

Directions. At least 1 hour and up to 24 hours ahead, sprinkle each chicken breast with ¾ teaspoon salt. Chill, uncovered, until ready to cook.

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 ...

In a large saucepan, combine the chicken, pumpkin, onions, ginger, garlic, curry powder, coconut milk and water. Bring to the boil and reduce to a simmer on medium heat. Cook for 45-60 minutes, or ...

All-purpose flour, for dusting. 14-ounce package Dufour frozen puff pastry, thawed, or 1 sheet Pepperidge Farm frozen puff pastry, thawed. 1 tablespoon grape-seed or other neutral oil ...

Make a big pot of Levi Roots' Caribbean chicken curry with coconut, chillies and tamarind for an al fresco party. For the spice mix, grind the spice mix ingredients to a paste using a mortar and ...