Coconut Corn Curry Recipes

INSTANT POT® COCONUT CURRY CHICKEN

Instant Pot® Coconut Curry Chicken image

This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.

Provided by Helene Choi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon coconut oil
1 medium onion, chopped
3 tablespoons curry powder, or to taste, divided
2 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
½ cup chicken broth
2 tablespoons white sugar
2 pounds chicken breasts
salt to taste
ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS

Quick Coconut Curry with Rice, Corn, and Beans image

This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.

Provided by SN

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 7

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black-eyed peas, undrained
1 (14 ounce) can coconut milk
½ (12 ounce) package frozen corn
1 (5.5 ounce) can tomato paste
2 tablespoons Jamaican-style curry powder
1 tablespoon white sugar
¾ teaspoon salt, or to taste
4 cups water, or as needed
1 ¾ cups basmati rice
1 pinch salt

Steps:

Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
Mix rice and curry sauce together in a large bowl.

Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g

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