2 1 onion , diced
2 1 teaspoon ginger , grated (fresh)
8 4 cloves garlic , minced
2 1 tablespoon curry powder
2 1 teaspoon turmeric
4 2 pounds chicken thighs (bone-in)
1 ½ teaspoon salt
1/2 ¼ teaspoon black pepper
2cans 13.5 ounce can coconut milk (regular or light)
1 ½ cup water
2 1½ cups jasmine rice (brown rice, preferably)
4 2 tablespoons cilantro , chopped (save and chop stems)
2 1 lime , half juiced, the other half cut into wedges
METHOD
Place the Instant Pot on "Saute" mode and heat oil. Add onion, ginger and garlic and cook until fragrant, about 2-3 minutes. Add spices, chicken, salt and pepper and cook on each side for a minute to lightly brown. Add coconut milk and water (1/4 cup for white rice and 1/2 cup for brown rice). Place lid on and cook on "Manual" high pressure for 13 minutes with a Quick Release. Transfer the chicken to a plate and leave liquid in the pot. Shred the chicken away from the bone and discard any bones and skin. Add rice, cilantro stems, and cook on "Manual" high pressure for 4 minutes for white rice (22 minutes for brown rice). Allow a Natural Release for 10 minutes then release the remainder of the pressure. Stir in lime juice and shredded chicken. Season with salt and pepper to taste. Serve with lime wedges and chopped cilantro.
12/1/18 I made this is my stove top pressure cooker and the rice burned at the bottom, but it was still amazingly delicious
12/29/18 I made it again. I seasoned the chicken and browned both sides on the stove top first. Then added chicken to a greased 8x8 pan, milk, water, rice to a to cook in the oven, still definitely delicious, 350 degrees
3/18/19
350 degree oven
I seasoned the chicken and browned both sides on the stove top first. Spray 9x13 pan, arrange chicken and the rest of ingredients in pan and cook. I did 2 cups of rice b/c my 9x13 pan wouldnt be able to fit 3 c rice and chicken thighs.
4/7/20
did all things as 3/18/19 and used 2 c of sushi rice. Cooked for 35 min, then 15 more min. Turned out perfect. So cook next time for 55 min in oven.
12/1/18 I made this is my stove top pressure cooker and the rice burned at the bottom, but it was still amazingly delicious
12/29/18 I made it again. I seasoned the chicken and browned both sides on the stove top first. Then added chicken to a greased 8x8 pan, milk, water, rice to a to cook in the oven, still definitely delicious, 350 degrees
3/18/19
350 degree oven
I seasoned the chicken and browned both sides on the stove top first. Spray 9x13 pan, arrange chicken and the rest of ingredients in pan and cook. I did 2 cups of rice b/c my 9x13 pan wouldnt be able to fit 3 c rice and chicken thighs.
4/7/20
did all things as 3/18/19 and used 2 c of sushi rice. Cooked for 35 min, then 15 more min. Turned out perfect. So cook next time for 55 min in oven.
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