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Thai Coconut Ginger Chicken in an Instant Pot

Thai Coconut Ginger Chicken in an Instant Pot

Stewed Chicken is so tender and delicious in an Instant Pot! This is a favorite recipe of mine I thought I would share.

Thai Coconut Curry Chicken in an Instant Pot

What’s for dinner?? Make this fabulous Thai flavored recipe and eat it for days (reheats wonderfully!) The chicken stays succulent in this rich sauce… but not heavy or too caloric. I always add plenty of healthy vegetables!

Thai Coconut Ginger Chicken in an Instant Pot

Ingredients

4 ½ pounds chicken legs and thighs on the bone (7 – 8 pieces)

½ of a juicy lime

3 t. freshly grated ginger

1 ½ teaspoon turmeric

¼ teaspoon freshly cracked black pepper

2 t. coconut oil

1 large shallot, peeled, large slice

1 ¾ cup onion, peeled, large chop

4 medium cloves garlic, peeled and thinly sliced

2 teaspoon garam masala*

½ teaspoon ground coriander

1 teaspoon ground cumin

¼ teaspoon ground chiles (or crushed chili flakes)

1 can coconut milk (not “lite”) “cream” and milk separated.

1 cup chicken stock, preferably home made

½ t. sea salt, or to taste

Serve with: 1 cup steamed asparagus, 1 ear corn on the cob; kernels cut off, thinly sliced red onion and fresh cut chives.

Instructions

1

Method overview: Marinate chicken, sauté onions, then seasonings in pot, add coconut milk (but not cream) and chicken broth. Add marinated chicken – turn on Instant Pot for just 8 minutes.

Remove broth in pot and reduce by half it’s volume, then add the coconut cream and serve over chicken with vegetables.

2

Marinate chicken for at least 1 hour refrigerated, or up to 24 hours:
Remove skin from all the chicken pieces. Trim of excess fat.
(I like to use whole chicken legs – legs & thighs attached.)

Place in a bowl to fit – squeeze lime juice; add grated ginger, turmeric and black pepper. Mix in well to coat. Refrigerate, covered until ready to use.

3

Steam the vegetables, so that they are ready to add to the finished dish.

4

Heat the Instant Pot on Sauté Setting. Add coconut oil, shallots and onion. Sauté stirring for 2 minutes until just starting to color. Add garlic and seasonings; garam masala*, coriander, cumin and ground chiles. Stir in.

5

Open can of coconut milk. Spoon out heavy coconut cream and place in a small bowl and reserve.

6

Add coconut milk to Instant Pot with chicken – and it’s marinade, stock and salt.
Stir up.

7

Close the Pot with the pressure valve to seal.
Turn the Instant Pot on by pressing “Pressure Cook” (Manual-Hi) and set timer to 8 minutes.
(Can take up to 15 minutes to pressurize and heat up, don’t fret – it will start to count down from 8 minutes.)

8

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release.)

9

Let the pot stand for 15 minutes after cooking, then press the pressure release.

Remove the top. When cool enough to handle, pour the liquid into a medium sized pot with a fine mesh sieve on top. Will have about 3 cups of liquid broth.
Boil the liquid until reduced by half, about 15 minutes.

This method – reducing the broth, will produce a wonderful thicker gravy!

10

Add reserved “coconut cream” to the pot, bring to a boil and reduce for 5 minutes.
The “gravy” will thicken a bit when it stands and cools.

11

To Serve:
Mound the chicken and onions onto a platter or individual plates.
Spoon lots of sauce all over.
Garnish with warm steamed asparagus, steamed fresh corn kernels, cut from the cob and sprinkle with fresh chives.

12

*Garam Masala: a wonderful spice blend originating from India, primarily including ~ coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg.
Kalustyan’s in NYC sells the mix whole, and I grind fresh in my spice grinder.
You can find the blend in better grocers and health food shops.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

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