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Prep time
10 minutes
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Cook time
22 minutes
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Serves
4
Author Notes
Sweet potato is my favorite superfood, I like adding it to a lot of my curries. It’s fantastic with chicken in Masala Mama’s lip smacking coconut curry and so easy when cooked in the instant pot. Make rice, have a glass of wine and dinner is ready! —MasalaMama
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Ingredients
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1 jar
Masala Mama Coconut Curry Simmer Sauce https://food52.com/shop...
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2 tablespoons
ghee or oil
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1 pound
boneless skinless chicken thighs, cut into bite sized pieces
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2
medium sweet potatoes, cubed
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1
onion, chopped
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1 cup
coconut milk or coconut cream, more for a creamier curry
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Cilantro, for garnish
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Salt and pepper
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Mama's Perfect Basmati Rice, https://food52.com/recipes...
Directions
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Add oil to Instant Pot and select Sauté setting. Once the oil is hot, add the chicken thighs, sweet potato and onion and cook for 5 minutes, stirring frequently to ensure even cooking.
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Cancel the Sauté function and add Masala Mama Coconut Curry Simmer Sauce* and the coconut cream to the pot and stir well. Lock the Instant Pot lid in place and move the steam release valve to Sealing. Select Manual/Pressure Cook and cook on high pressure for 7 minutes.
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When cooking is complete, turn the Instant Pot off and allow steam to release naturally for 5 minutes before carefully turning the valve to Vent. Remove the Instant Pot lid and stir the contents well.
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Adjust salt and pepper to taste, garnish with cilantro, and serve with rice or Indian Naan.
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