Instant pot Jamaican chicken curry
My instant pot Jamaican chicken curry is guaranteed to warm you up this winter. Full of taste and probably the hottest curry I've ever made.
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Servings: 6
Calories: 615kcal
Ingredients
Pot in pot rice
- 500 g Long grain rice (rinsed and drained)
- 750 ml Water (cold)
- Pinch of salt
Curry
- 3 tbsp Coconut oil Sunflower, olive, rapeside (canola) and ghee will also work.
- 1 Whole Onions (roughly chopped)
- 6 Cloves Garlic (roughly chopped)
- 1 tbsp Ginger (around a thumb sized piece - roughly chopped)
- 2 tbsp Jamaican curry powder
- 1 tsp Thyme (dried)
- 1 Whole Scotch bonnet chili (roughly chopped)
- Season to taste
- 908 g Chicken thighs (skinless and boneless)
- 454 g Potatoes (diced)
- 150 ml Water
Instructions
- If doing pot in pot rice, rinse under cold water until the water runs clear and set aside.
- Set the pot to saute and add the oil.
- When the oil is hot add the onions followed by the garlic and ginger. Fry for a couple of minutes.
- Add the curry powder, thyme and scotch bonnet chili. Season to taste and mix together.
- Now add the chicken, potato and water. Mix again.
- Add a tall trivet followed by the rice in a suitable container. Add the water and salt to the rice.
- Put the lid on the pot and set to high pressure for 8 minutes.
- Leave under pressure for another 10 minutes and then do a quick release.
- When the pin drops, remove the rice and trivet. Now stir everything together.
- Serve over the rice and enjoy!
Video
Nutrition
Calories: 615kcal | Carbohydrates: 82g | Protein: 37g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 152mg | Potassium: 834mg | Fiber: 4g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 3mg