Spiced Coconut Chicken And Rice
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil3 medium
Garlic Cloves (minced)1 tbsp
Curry Powder1 tsp
Ground Turmeric1 cup
Water1.333333 cups
Jasmine Rice (rinsed)1.5 tsps
SugarDirections:
1
When cooking is complete, use a quick release
2
Select Sauté on high heat on the Instant Pot and add the oil
3
Once hot, add the onion and ginger and sauté for 2 minutes
4
Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute
5
Add the chicken and season with salt and pepper
6
Add the coconut milk and water
7
Secure the lid
8
Select Manual and cook for 13 minutes on high pressure
9
Transfer the chicken to a platter
10
Add the rice, chopped cilantro stems, and sugar and secure the lid
11
Select Manual and cook on high pressure for 4 minutes
12
Meanwhile, remove the skin and bones from the chicken and discard
13
When the rice is cooked, select Cancel and let naturally release for 10 minutes
14
Release any remaining steam
15
Add the chicken back to the pot and add the juice of half the lime
16
Stir and season with salt and pepper
17
Serve in bowls topped with cilantro leaves and lime wedges
18
Select Sauté on high heat on the Instant Pot and add the oil
19
Once hot, add the onion and ginger and sauté for 2 minutes
20
Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute
21
Add the chicken and season with salt and pepper
22
Add the coconut milk and water
23
Secure the lid
24
Select Manual and cook for 13 minutes on high pressure
25
When cooking is complete, use a quick release
26
Transfer the chicken to a platter
27
Add the rice, chopped cilantro stems, and sugar and secure the lid
28
Select Manual and cook on high pressure for 4 minutes
29
Meanwhile, remove the skin and bones from the chicken and discard
30
When the rice is cooked, select Cancel and let naturally release for 10 minutes
31
Release any remaining steam
32
Add the chicken back to the pot and add the juice of half the lime
33
Stir and season with salt and pepper
34
Serve in bowls topped with cilantro leaves and lime wedges
35
Variation To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release
36
To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release