Cooking
(3-4 quart crockpot or stovetop): If frozen, thaw completely in fridge. Peel potatoes & cut into bite-sized pieces. 3-4 Quart Crockpot: Place potatoes, carrot mixture, and chicken in crockpot. Stir. Cover & cook on Low 7-8 hours. Turn to High heat, quickly stir in coconut milk, cover & cook 30 min. Stovetop: Place potatoes, carrot mixture, and chicken in a pot. Add 1 c. water (Split Orders add 1/2 c. water). Bring to a boil. Cover, reduce heat & simmer, stirring occasionally, approx. 1 hour. Add water if necessary. Stir in coconut milk & bring to a simmer before serving. Suggested Sides: Rice.

Crockpot Chicken Curry: Instant Pot Instructions

I LOVE, LOVE, LOVE how we can quickly get slow-cooked, delicious flavour in minutes with an Instant Pot.  I used my 6qt Instant Pot for a FULL order.

1. Peel potatoes and cut into bite-sized pieces.
2. Place 1 Tbsp. oil in the Instant Pot and press “sauté.”
3. Place chopped potatoes, carrot mixture & chicken in Instant Pot and stir. Sauté for 10 min.
4. Turn off the sauté feature.
5. Add ½ cup of water. Be sure to scrape the bottom of the Instant Pot (deglaze) to get all the good bits!
6. Lock the lid in place and seal the valve. Pressure cook on “high” for 6 min.
7. Use the Quick Release Method* to bring the Instant Pot Pressure back to normal.
8. Stir in the coconut milk and raisins. Allow to cool and sir well before serving.

*Quick Release – manually releasing the pressure in the Instant Pot at the end of the cooking by opening the pressure valve. Safety Tip – put a tea towel over the valve and wear oven mitts to prevent water spray and scalds

Ingredients:
Diced chicken, potatoes, carrots, apples, coconut milk, diced onion, raisins, water, jalapeno peppers, garlic, *flour, curry powder, chicken bouillon, cumin, salt. *Gluten-aware option, substitute cornstarch