Slow Cooker Or Instant Pot Coconut Chicken Curry Paleo Whole30 Recipes

INSTANT POT CHICKEN CURRY

Steps:

• In sauté mode, add the coconut oil to the Instant Pot insert. Then add the onion, cinnamon stick and cloves and sauté for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
• Add the chicken pieces and brown them for a couple of minutes.
• Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
• Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.
• When done, allow for a complete natrual pressure release before opening.
• Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.
• Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick and serve.
• Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
• Add the chicken pieces and brown them for a couple of minutes.
• Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and switch of the heat.
• Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
• When done, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through and serve.

SLOW COOKER OR INSTANT POT COCONUT CHICKEN CURRY (PALEO, WHOLE30)

Steps:

• Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.
• Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.