Chicken Curry
Equipment
Ingredients
- 3 pounds boneless skinless chicken thighs cubed
- 2 medium onions halved and thinly sliced
- 1 ounce fresh ginger thinly sliced
- 8 garlic cloves thinly sliced
- 4 tablespoons curry powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons coarse salt
- 2 cups unsweetened coconut milk
- ¼ cup cilantro
Instructions
- Place the chicken, onions, ginger, garlic, curry powder, coriander, cumin and salt in the multi-cooker.
- Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 1 hour on slow cook HIGH.
- Stir in coconut milk, close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 5 hours on slow cook LOW.
- Add ¼ cup chopped cilantro, stir and serve over rice.
Nutrition
Calories: 496kcalCarbohydrates: 13gProtein: 47gFat: 29gSaturated Fat: 19gTrans Fat: 1gCholesterol: 215mgSodium: 996mgPotassium: 941mgFiber: 4gSugar: 4gVitamin A: 148IUVitamin C: 7mgCalcium: 81mgIron: 5mg
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