Instant Pot Chicken Curry over Cauliflower and Sweet Potato Rice

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 
Ingredients:

• 3 tbsp butter or ghee
• 1 large bay leaf
• 2 inch piece of cinnamon
• 1/2 tsp cumin seeds
• 2 cups onions, chopped fine
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp tomato paste
• 1 1/2 tbsp coriander powder
• 3/4 tsp turmeric powder
• 3/4 tsp ground black pepper
• 3/4 tsp Indian chili powder or cayenne (or to taste)
• 1 1/2 tsp salt (or to taste)
• 3 lbs chicken thighs or drumsticks, bone-in (I used chicken breasts)
• 2 cups potato, cut into 1 1/2 inch cubes (I omitted these)
• 1/2 cup water or chicken broth
• 1 1/2 tsp garam masala
• 2 Tbsp cashew paste **
• 1/4 cup chopped cilantro

Directions:

1. In 'Saute' mode, melt butter. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn.  Add onions, garlic and ginger, and saute till golden brown, about 7 minutes.
2. Add tomato paste mixed with 2 Tbsp water and stir.
3. Saute until tomato paste is cooked, about 3 minutes. If it sticks to the bottom, add another tablespoon or two of water.
4. Press 'Cancel' to turn off Instant Pot, otherwise spices can burn when you add them.
5. Add coriander, turmeric, black pepper, cayenne, salt and stir till fragrant.
6. In 'Saute' mode, add chicken pieces and stir to coat with spice mixture.
7. Add 1/2 cup water or chicken broth and cook in 'Poultry' (or 'Manual' or 'Pressure Cook') mode for 15 minutes. (Make sure steam release handle is in Sealing position)
8. Do a Quick Release.
9. Add cubed potatoes and garam masala to chicken and stir gently.
10. Cook in 'Manual' or 'Pressure Cook' mode for 6 minutes. (Make sure steam release handle is in Sealing position)
11. Do a Quick Release.
12. Add cashew paste, stir the chicken curry and heat through in 'Saute' mode.
13. Turn off Instant Pot, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.

Notes
** 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