Coconut Curry Chicken with Chickpeas and Cauliflower
Serves 635 mins prep55 mins cook
Creamy and delicious curry-spiced, one-pot chicken stew packed with cauliflower, chickpeas and healthy greens is so easy to make in your pressure cooker or slow cooker. Make-ahead and freezer-friendly. Serve with basmati rice or warm naan on the side
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What you need
Instructions
Instructions Instant Pot/Pressure Cooker Directions: Set a pressure cooker to the "Sauté" function and preheat on high. When the cooking pot is hot, add the ghee or oil, and the onion. Cook until soft and translucent, about 5 minutes, stirring frequently. Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the oil about 1 minute. Add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Secure the lid of the pressure cooker and cook on medium-high 8 minutes. Release the pressure manually or use the quick release function. Open the lid and stir in the chickpeas and coconut milk. If the sauce seems too thin, simmer on the sauté function for a few minutes to reduce the liquid. Stir in the spinach. Serve warm in bowl sprinkled with cilantro and sesame seeds. Slow Cooker Directions: Put the ghee or oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, stirring frequently. Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the butter, about 1 minute. Transfer the mixture to a slow cooker and add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Cover and cook on low for 6 hours. Stir in the chickpeas, coconut milk, and spinach. Serve topped with cilantro and sesame seeds.View original recipe