Recipe of Moong Dal Curry Instant Pot

Instant Pot&Reg; Curried Chicken Thighs

The instant pot makes light work of these super tasty, super healthy moong beans in this fantastic vegan dal curry.

Recipe Summary Instant Pot&Reg; Curried Chicken Thighs

This pressure-cooked chicken curry is easy to prepare. I'm not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.

Ingredients | Moong Dal Curry Instant Pot

4 (6 ounce) chicken thighs

2 teaspoons mild yellow curry powder (such as Savory Spice®)

1 teaspoon honey powder (such as Savory Spice®)

¾ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons olive oil

1 tablespoon butter

1 small onion, cut in half and thinly sliced

4 cloves garlic, minced

1 tablespoon minced fresh ginger root

1 (14.5 ounce) can diced tomatoes

1 tablespoon tomato powder

½ cup coconut milk

1 teaspoon ground cumin

1 tablespoon mild yellow curry powder (such as Savory Spice®)

Directions

Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.

Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

I love using tomato powder as it has a robust taste, and while tomato paste may be used, I prefer tomato powder as I don't have to worry about leftover tomato paste. Honey powder is dehydrated honey, and while honey may be used I prefer honey powder as it is not sticky. Both may be found at the Savory spice shop, or your local grocer may carry them.

Info | Moong Dal Curry Instant Pot

prep: 10 mins cook: 50 mins additional: 15 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : Instant Pot&Reg; Curried Chicken Thighs

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,