Description
Adapted from No Cook Freezer Meals by Kelly McNelis
Ingredients
UnitsScale
- 4 lbs. boneless chicken thighs (organic from ButcherBox around here)
- 2 cans coconut milk
- 2 c. water
- 1/2 c. dried minced onion (or 2 c. diced onion)
- 4 cans or jars tomato paste (in glass jars, no BPA!)
- 1 tsp. dried minced garlic
- 3–4 Tbs. curry powder
- 2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1 tsp. crushed red pepper
- Serve with: 6-8 cups of steamed or stir fried vegetables (green beans, broccoli, carrots, peas – whatever you have on hand)
Instructions
- Add everything to your Instant Pot.
- One cup water is the minimum needed for an Instant Pot to come to pressure, but tomato products interfere with this process. Do NOT stir in the tomato paste! You need the water/coconut milk liquid on the bottom of the pot.
- Secure and seal the lid.
- Using the Poultry setting, set your Instant Pot for 15 minutes.
- Let the pressure release naturally.
- Using two large forks, shred the chicken into small pieces.
- If the juices seem too runny, sprinkle about 1/4 cup of arrowroot starch in and stir it well.
- Serve hot over cooked rice (or sauteed shredded cabbage or zoodles if keto) with steamed vegetables.
Notes
This is a BIG recipe but it still fits in a 6-quart IP. 8 quart is better though, and you’ll have lots of leftovers!
My curry powder is HOT and I know my kids couldn’t handle 4 Tbs., but be my guest and go big if you love curry!
Nutrition
- Serving Size: 3 cups
- Calories: 444
- Sugar: 6gm
- Sodium: 600mg
- Fat: 12gm
- Saturated Fat: 4gm
- Unsaturated Fat: 8gm
- Carbohydrates: 51gm
- Fiber: 3gm
- Protein: 37gm
- Cholesterol: 96mg
Keywords: curry, chicken, spicy, sauce