I love a good chicken curry dish! This was a quick and easy Instant Pot recipe that was pretty simple with not much prep. Plus, it was finally a recipe I could try with this new frozen Riced Veggies Cauliflower & Sweet Potato I recently found at my grocery store. I usually buy Green Giant's frozen riced cauliflower, so when I saw this cauliflower and sweet potato rice mix I was excited to give it a try. If you are new to cauliflower rice, or have a hard time eating vegetables, I definitely recommend giving this mix a try. There is nothing other than cauliflower and sweet potatoes in it, so you can dress it up however you like. I am sure over the next few months you will see me post the different ways I try it! Anyways, I almost made this recipe as is, but I didn’t have any cinnamon sticks or cumin seeds, so I just used cinnamon spice and ground cumin instead (I think that is why my chicken curry turned out looking so dark). I also used chicken breasts instead of thighs and omitted the potatoes. After the chicken was done, I added the garam masala spice and 2 Tbsp of SO Delicious Original Culinary Coconut Milk (replacement for the Cashew Paste), and put the Instant Pot on sauté mode. For the cauliflower and sweet potato rice I simply melted some coconut oil in a pan, threw in the rice mixture, added some salt, garlic, and a tiny bit of coconut aminos, then just mixed every few minutes until the rice was cooked. I divided the rice mixture into my meal containers, then weighed the chicken and added to the containers while the curry sauce was still sautéing in the Instant Pot. Once the sauce was thicker, I topped each meal with a little more sauce and some cilantro, and that was it. Pretty simple meal prep recipe that turned out tasting absolutely delicious! Really though, I ingested this meal like I hadn’t had food in days. It was so flavorful and tasty.
Instant Pot Chicken Curry
** To make cashew paste, blend 1/4 to 1/3 cup cashews with water to make a thick (like peanut butter) paste. Substitute cashew paste with cashew butter or heavy cream or coconut cream. You can also thicken the curry by cooking down the liquid at the end, in 'Saute' mode. If you prefer a thin curry, you can omit the thickener altogether.
Original recipe found here
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