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Instant Pot Maple Chicken Curry Recipe

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A delicious chicken curry that is a fantastic, kid-friendly, sweet curry with pure maple syrup and coconut cream.

Ingredients

Units Scale
  • 2 tablespoons avocado, grapeseed, or olive oil
  • 2 garlic cloves, minced
  • 2 1/2 pounds chicken breast, cut into bite-size pieces
  • 1 teaspoon ground turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons red curry paste
  • 3 cups spinach
  • 1/4 cup pure maple syrup
  • 1 cup coconut cream (use sweetened if you want the dish to have a sweeter taste, use unsweetened if you want the dish less sweet)
  • 10 ounces uncooked pasta
  • 2 1/2 cups water

Instructions

  1. Drizzle the oil into the instant pot/pressure cooker and turn it to the saute option on MEDIUM/HIGH heat. Once the oil is hot, add the minced garlic and chicken pieces to the pot. Cook until the chicken is fully cooked, stirring frequently.
  2. Add the turmeric, curry powder, salt, and pepper to the pot and stir to coat the chicken.
  3. Add the spinach to the pot and cook until the spinach is soft and wilted.
  4. Add the coconut cream, maple syrup, curry paste, water, and pasta to the pot and stir to combine.
  5. Place the pressure cooking lid on the pot and set the pressure cooker to HIGH for 6 minutes.
  6. After 6 minutes, quick release the pressure from the pot and remove the lid.
  7. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Find it online: https://www.budgetearth.com/instant-pot-maple-chicken-curry-recipe/