Ingredients
Units
Scale
- 1–1/2 lbs boneless chicken thighs
- 1/2 can diced tomatoes
- 1/2 cup almonds or cashews
- 1 T jalapenos
- 2 cloves garlic
- 1 t onion powder
- 1 t salt
- 1 t garam marsala
- 1 t freshly grated ginger
- 1 t curry powder
- 1/2 t coriander
- 1/2 t cumin
- 1/4 t turmeric
- 1/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t cayenne
- 1/2 cup water
- 1/2 can coconut milk
- 2 T cornstarch
- 1 1/2 cups basmati rice
- cilantro, garnich
- dried cranberries (or cherries)
- almonds or cashews (preferably non roasted)
Instructions
- Place all of the ingredients into a blender (except the chicken and coconut milk, rice, cilantro, cornstarch, fruit and nuts) Blend well and add more water, if needed.
- Pour half of the sauce into the Instant Pot. Layer the boneless chicken thighs over top. Pour the remaining sauce over the chicken and set the Instant Pot to 15 minutes. Let it slow release for 10 minutes once the time is up.
- While that is cooking, get the rice started so it will be done at the same time. Also, pour the coconut milk and cornstarch into a small sauce pan to heat it up. You can add the fruit and nuts at this point to soften/warm them. (or wait and add them at the end as a garnish)
- Once the Instant Pot is turned off and opened. Carefully remove the chicken and cut into bite sized pieces. Return to the Instant Pot.
- Pour the coconut milk mixture into the Instant Pot and mix well.
- Serve over the rice and garnish with cilantro and more fruit and nuts, if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
