This delicious Indianchicken dish meets the slow cooker for a meal you can prep in a superfast 15 minutes and let cook, all while you head to work.
2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
2 cups coarsely chopped onion (1 onion)
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 cups (1/2-inch) cubed peeled baking potato
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
2 bay leaves
1 (3-inch) cinnamon stick
1/2 cup plain fat-free yogurt
4 cups hot cooked long-grain brown rice
1/4 cup chopped fresh cilantro
How to Make It
Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 8 minutes or until lightly browned, turning occasionally. Transfer chicken to a 6-quart Instant Pot®. Add onion to pan; cook, stirring constantly, 3 minutes. Add ginger and next 5 ingredients (through garlic) to pan; cook, stirring constantly, 2 minutes. Pour onion mixture over chicken in cooker. Stir in potato and next 4 ingredients (through cinnamon stick).
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 6 hours cook time. Discard bay leaves and cinnamon stick. Turn cooker off. Let chicken mixture stand 15 minutes. Stir in yogurt. Serve chicken mixture over rice, and sprinkle with cilantro.
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