Cut Carrots, Chicken, Peppers and Potatoes into chunks (larger than bite-sized) Cook Potatoes Separately (Microwave or boil them). In Instant Pot – Whisk Curry Paste & Coconut Milk Add Chicken & vegetables (minus potatoes) to curry paste & stir Set Instant Pot to pressure cook (high) for 0 minutes Quick release pressure Stir in Potatoes …
Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes. Add in the garlic, ginger, and curry powder, and stir until fragrant, about one more minute. Add in the broth and lentils, and give the pot a stir, then place …
In your slow cooker, stir together sugar, soy sauce, vinegar, ginger, garlic and pepper. Place chicken in slow cooker and coat well in soy mixture. Cook on low for 3-4 hours*, turning chicken occasionally. Once cooked, carefully remove chicken from slow cooker, chop into bite-sized chunks; set aside. Pour liquid into a medium saucepan and …
In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice; return …
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, and salt. Continue stirring for 1 minutes. Add chicken pieces, tomato paste, diced tomatoes, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes