This will be our first Instant Pot recipe 😀

For our premier Instant Pot Dish, I will be sharing a super good chicken curry recipe (I love everything curry, so this dish is my favorite also!). I am hungry again just looking at the pictures on my screen and typing this recipe ha-ha.

I love cooking with my Instant Pot because I am generally a lazy cook, I do not really like standing near the store, stirring, waiting to stir, etc. So having Instant Pot is good for me. Yes, you can do it with slow-cooker too, but as the name say it, SLOW cooking, makes me too hungry waiting hahaha

Take it from me, if you don’t have an Instant Pot, you definitely need one 😀 …or not, am just a lazy cook 😀

Spice Paste

1 medium onion
4 garlic
4 candlenut (no substitution! available at Asian stores or online)
1 tsp cumin
1/4 c water

In food processor, process ingredients into paste

Chicken Curry

2 tbsp oil
1 lemongrass, bruised
10 curry leaves
2 Salam leaves (Indonesian bay leaf, if not available, use 1 bay leaf)
1 kaffir lime leaf
1 1/2 tsp ground coriander
1/2 – 1 tsp ground turmeric
1 dried galangal
1 can coconut milk
enough water
12 chicken pieces
4 large potatoes, skinned, cubed

Method

Set Instant Pot on saute, heat oil, saute paste and other spices until fragrant
Stir in chicken pieces, cook until coated with spices and somewhat white in color
Pour in coconut milk, enough water to cover chicken and drop in 2 Knorr chicken cubes plus 1 tbsp Vegeta powder, and potatoes
Turn on saute and click poultry setting, adding 20-25 minutes more on the timer

There you have it 😀 Serve with warm rice and if you have fried onions, those are good to sprinkle when serving 😀

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