This Instant Pot Chicken Curry (Ca Ri Ga) recipe is the perfect busy day meal. A Vietnamese-style curry, this flavorful dish features tender chicken and hearty root vegetables in a creamy sauce infused with lemongrass and aromatic spices. Sound complicated? Not at all! It's really easy to make in the Instant Pot. Simply prep the ingredients, quickly sauté the spices and chicken, add the remaining ingredients and then let the Instant Pot do its thing. This is one pot cooking at its best. The pressure cook time is fast, just 10 minutes. While the Instant Pot is naturally releasing pressure, fluff the hot white rice or cut thick slabs of crusty bread and set the table. Dinner is ready!
Peel the potatoes and cut into 1 inch thick pieces. Peel the yams and cut into 1 1/2 inch thick chunks. (Yams are less dense so cut them fairly large.) Soak the vegetables in cold water to prevent browning while continuing with the next steps.
Chop the sweet onion. Cut the lemongrass into 3 inch sections. Bruise the stalks using a pestle.
Cut the chicken thighs into large chunks.
On the Instant Pot panel, press the Sauté button. When hot, add the olive oil, curry powder, garlic, ginger paste, bay leaves and water. Stir-fry the spices for 1 minute.
Add the chicken and sauté for 3 minutes, coating the chicken in the spices.
Drain the potatoes and yams add into the inner pot along with the onions and lemongrass. Mix together, combining well.
Add the chicken stock, coconut milk and fish sauce. Combine together.
Cover with the pressure cooking lid. Set the steam release handle to "Sealing". Set to cook on "High Pressure" for 10 minutes. When the cook time is completed, allow for a 10 minute natural pressure release. Release any remaining pressure.
Enjoy the Instant Pot Chicken Curry over hot white rice or with crusty bread.
Refrigerate any remaining portions. Enjoy within the week.
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