Coconut Curry Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}
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 to make a complete meal.
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What you need
Instructions
Instant Pot/Pressure Cooker Directions: 2 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. 3 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. 4 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. 5 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. 6 Stir in the spinach. Serve warm in bowl sprinkled with cilantro and sesame seeds. Slow Cooker Directions: 9 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. 10 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. 11 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. 12 Stir in the chickpeas, coconut milk, and spinach. Serve topped with cilantro and sesame seeds.View original recipe
