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November 6, 2017

Instant Pot Yellow Chicken Curry and Jasmine Rice

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Instant Pot Yellow Chicken Curry and Jasmine Rice–a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!

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Get the SLOW COOKER version of the recipe here

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Instant Pot Yellow Chicken Curry and Jasmine Rice--a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!

Instant Pot Yellow Chicken Curry and Jasmine Rice

I’ve wanted to make my slow cooker yellow chicken curry into an Instant Pot recipe for a long time. I just couldn’t figure out how exactly to do it. I tried it by cooking the coconut milk with the chicken and the milk got all separated. I tried using one cup of chicken broth and believe it or not the pot didn’t come to pressure. I tried using yellow potatoes and they got too mushy by the time the rice cooked. There were all sorts of problems. Until today. I finally got it right!

If you’re a fan of Thai food you should try this instant pot yellow chicken curry and jasmine rice! You’re going to be in awe of how easy it is to make such a delicious, comforting bowl of goodness at home. Here are a few notes that might be helpful to you:

Potatoes: At first I tried using yellow potatoes and they just got a little too mushy. If you’re okay with really soft potatoes then you can use yellow potatoes. If you want your potatoes a bit firmer then use Russets. I used 1 lb of potatoes (I use this kitchen scale to measure) which was about 2 medium potatoes.

I don’t like potatoes: Just leave them out. No biggie. If you want to add in a can of drained chickpeas that will give the curry more volume. I think you could successfully add in cauliflower florets as well.

Chicken: I used chicken breast tenders cut into bite size pieces for this recipe. Usually I’m a fan of chicken thighs but this recipe works great with the chicken breasts since you use full fat coconut milk to give flavor.

Chicken Broth: I used 2 cups water and 2 tsp Better than Bouillon Chicken Base, but you can use chicken broth too. It’s up to you.

Can I make this vegetarian? I think you could successfully make this into a vegetarian meal. Here’s how I would do it…leave out the chicken and substitute vegetable broth in the place of chicken broth. Then add in a drained can of chickpeas and a pound of cauliflower florets.

Can I make this with more vegetables? Yes! I think stirring in a package of frozen stir fry vegetables when you stir in the cornstarch would be awesome! I also think stirring in cauliflower florets with the chicken at the beginning of the cooking time would work well.

Jasmine Rice: I cooked the rice at the same time as the chicken. I chose to use jasmine rice. I haven’t tried this recipe with any other type of rice. The good thing about the jasmine rice is that it only needs 5 minutes to cook plus the 10 minute natural pressure release. Other types of rice typically take longer to cook which would lead the potatoes and chicken to be overcooked.

Do I need to change the cooking time if I don’t want to cook the rice? No, keep the cooking time the same.

Turmeric: If you don’t use turmeric in many recipes try searching the bulk section of your grocery store for loose spices. I like to go to Winco and measure what I need in a little baggie. It’s so nice to just buy what you need when you know you’re not going to use the spice for anything else. No more expired spices!

Coconut Milk: I love using full fat coconut milk for this recipe for loads of flavor. You can substitute low-fat coconut milk if you desire.

Pin this recipe for later!

Instant Pot Yellow Chicken Curry and Jasmine Rice--a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!

Other similar recipes

Slow Cooker Coconut Curry

Slow Cooker Chicken Massaman Curry

Instant Pot Chicken Broccoli Rice Bowl

Instant Pot Cheater Korean Beef with Brown Rice

Instant Pot Chicken Curry Recipe with Potatoes from Cookin’ Canuck

Pressure Cooker Beef Curry from Pressure Cooking Today

Pin this recipe for later!

Instant Pot Yellow Chicken Curry and Jasmine Rice--a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!

What Pressure Cooker Did You Use?

To make Instant Pot Yellow Chicken Curry and Jasmine Rice I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. If I get another Instant Pot I’m going to opt for an 8 quart! It will make cooking recipes like this (pot in pot) easier.

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Instant Pot Yellow Chicken Curry and Jasmine Rice


★★★★★

4.9 from 18 reviews

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
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Description

A thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!


Ingredients

Scale
  • 1 tsp olive oil
  • 1 medium yellow or white onion, diced
  • 2 garlic cloves, minced
  • 1 lb Russet potatoes, peeled and cut into bite-size cubes
  • 1 1/2 lbs boneless skinless chicken breasts (uncooked), cut into bite-size cubes
  • 1 (15 oz) can chickpeas, rinsed and drained (OPTIONAL)
  • 2 Tbsp brown sugar
  • 1 Tbsp minced fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1/2 tsp ground corinader seed
  • 1 tsp kosher salt
  • 1/2 tsp crushed red pepper
  • 2 cups chicken broth (you can also use 2 tsp better than bouillon and 2 cups water)
  • 1 1/2 cups water
  • 1 1/2 cups jasmine rice, rinsed
  • 1 (13.5 oz) can coconut milk
  • 3 Tbsp cornstarch
  • 3 Tbsp water
  • 1 lime, juiced
  • Salt and pepper
  • Cilantro, for garnish

Instructions

  1. Turn your Instant Pot to the saute function and adjust to the highest setting. Pour the oil into the pot. When the oil heats up add in the onion and garlic. Saute until translucent for about 3-5 minutes. Turn the saute function off.
  2. Add in the potatoes, chicken, chickpeas (optional) brown sugar, ginger, turmeric, curry powder, coriander, salt, crushed red pepper and chicken broth. Stir well.
  3. In an oven safe bowl (like a corningware or pyrex) that fits inside your Instant Pot combine the 1 1/2 cups water and 1 1/2 cups rinsed rice. Place the trivet that came with your Instant Pot on top of the chicken with the handles up. Place the rice dish on top of the trivet.
  4. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual button and set the timer to 5 minutes (high pressure). When the timer beeps allow the pot to sit there for 10 minutes. Release any remaining pressure by moving the valve to “venting.” Remove the lid.
  5. Using hot pads carefully remove the bowl of rice. The bottom of the rice dish will be dirty, so be careful where you set it. Give a quick stir to the chicken and sauce. Turn the Instant Pot to the saute function. Stir in the can of coconut milk. In a small bowl stir together the cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the Instant Pot. Stir in lime juice and salt and pepper to taste. Once the curry is thickened scoop some rice into a bowl and ladle the curry on top. Garnish with cilantro and enjoy! We served ours with naan bread as well–yum yum!

Notes

  • Can I make this in the slow cooker? Yes. Here is the recipe.
  • What Instant Pot did you use? To make Instant Pot Yellow Chicken Curry with Jasmine Rice I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. If I get another Instant Pot I’m going to opt for an 8 quart! It will make cooking recipes like this (pot in pot) easier.
  • Potatoes: At first I tried using yellow potatoes and they just got a little too mushy. If you’re okay with really soft potatoes then you can use yellow potatoes. If you want your potatoes a bit firmer then use Russets. I used 1 lb of potatoes (I use this kitchen scale to measure) which was about 2 medium potatoes.
  • What if I don’t like potatoes: Just leave them out. No biggie. If you want to add in a can of drained chickpeas that will give the curry more volume. I think you could successfully add in cauliflower florets as well.
  • Chicken: I used chicken breast tenders cut into bite size pieces for this recipe. Usually I’m a fan of chicken thighs but this recipe works great with the chicken breasts since you use full fat coconut milk to give flavor.
  • Chicken Broth: I used 2 cups water and 2 tsp Better than Bouillon Chicken Base, but you can use chicken broth too. It’s up to you.
  • Can I make this vegetarian? I think you could successfully make this into a vegetarian meal. Here’s how I would do it…leave out the chicken and substitute vegetable broth in the place of chicken broth. Then add in a drained can of chickpeas and a pound of cauliflower florets.
  • Can I make this with more vegetables? Yes! I think stirring in a package of frozen stir fry vegetables when you stir in the cornstarch would be awesome! I also think stirring in cauliflower florets with the chicken at the beginning of the cooking time would work well.
  • Jasmine Rice: I cooked the rice at the same time as the chicken. I chose to use jasmine rice. I haven’t tried this recipe with any other type of rice. The good thing about the jasmine rice is that it only needs 5 minutes to cook plus the 10 minute natural pressure release. Other types of rice typically take longer to cook which would lead the potatoes and chicken to be overcooked.
  • Do I need to change the cooking time if I don’t want to cook the rice? No, keep the cooking time the same.
  • Turmeric: If you don’t use turmeric in many recipes try searching the bulk section of your grocery store for loose spices. I like to go to Winco and measure what I need in a little baggie. It’s so nice to just buy what you need when you know you’re not going to use the spice for anything else. No more expired spices!
  • Coconut Milk: I love using full fat coconut milk for this recipe for loads of flavor. You can substitute low-fat coconut milk if you desire.
  • Method: Instant Pot

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76 Comments Filed Under: All Recipes, Chicken, Instant Pot, Rice Tagged With: 5 stars, 0-2 hours, instant pot

Recommendations

Comments

  1. Kaitlyn says

    March 27, 2022 at 6:56 am

    Amazing!! Family staple for sure. Do you think this would freeze well? I’d love to make a double batch.

    ★★★★★

    Reply
    • Karen says

      March 31, 2022 at 12:00 pm

      Yes I think it would freeze well!

      Reply
  2. Joseph says

    February 16, 2022 at 9:27 am

    can anything adequately substitute for coc0nut milk in your recipes without loss of quality?

    Reply
    • Karen says

      February 17, 2022 at 10:20 am

      hmmm, I am not sure. I love the taste of coconut milk so you will miss out on that. But you could use half and half or heavy cream or evaporated milk instead

      Reply
  3. Jennie says

    October 27, 2021 at 11:46 pm

    Karen, so glad your ‘Croctober’ recipes led me to this IP gem. Perfect Autumn meal 😄
    My crew are herb & spice gluttons, so I upped all by half: think next time I’ll double them. Loved your suggestion re cauliflower florets added with the chicken. More veg is always welcome (even added thawed peas while serving). Didn’t know if basmati rice would cook the same as jasmine, so just cooked it separately. Thanks for dinner, Karen!

    ★★★★★

    Reply
    • Karen says

      November 2, 2021 at 1:33 pm

      So glad you tried this one! It is a gem!

      Reply
  4. Kay says

    January 16, 2021 at 8:29 pm

    Just made this and it is delish. Totally stuffed myself! I left out the garbanzos and added carrots but otherwise followed recipe. The sauce did not thicken very much but it didn’t really matter – very good flavor. Next time I will cut carrots and potatoes larger so a little firmer and probably add heaping spoonfuls of the spices but this recipe is definitely a keeper. I’ve used my instant pot a ton but this was my 1st time cooking rice in a separate dish – loved that and it worked great.

    Reply
    • Kay says

      January 16, 2021 at 8:31 pm

      Sorry, meant to give this 5 stars but it won’t let me edit my review.

      ★★★★★

      Reply
    • Karen says

      January 18, 2021 at 2:19 pm

      Awesome! So glad it worked well. And thanks for the 5 stars Kay!

      Reply
  5. Laura says

    November 7, 2020 at 6:11 am

    I am so excited to see this recipe. You have given suggestions for so many options. Thank you so much, I want to make this recipe today. Take care…

    ★★★★★

    Reply
    • Karen says

      November 9, 2020 at 12:50 pm

      You too Laura 😊

      Reply
  6. Michele says

    October 8, 2020 at 8:34 pm

    I have been raised on curries & love my new instant pot so thought I would try this recipe. It’s a winner hands down! Hubby downed it like there was no tomorrow. We both love bold spices so I did enhance with an extra piece of ginger & increased all the spices by an additional 1/2 tsp except the pepper flakes. We have a local Thai restaurant & they have the most outstanding food. This tastes exactly the same as their yellow curry so now I can feed four for the price of one at home. Thank you for sharing this awesome recipe.

    ★★★★★

    Reply
    • Karen says

      October 9, 2020 at 7:39 pm

      Wow this is so fun to hear! Thanks for sharing.

      Reply
  7. Dana Reed says

    September 13, 2020 at 6:37 am

    Used frozen peas instead of chickpeas and a jarred tikka masala sauce. The rice was surprisingly perfect! Will definitely make this again.

    ★★★★★

    Reply
    • Karen says

      September 14, 2020 at 12:41 pm

      Glad you liked it!

      Reply
  8. Nick says

    June 2, 2020 at 2:51 pm

    Do I have to use corningware or pyrex for the PIP rice or can I just use my IP cake pan instead?

    Reply
    • Karen says

      June 3, 2020 at 1:47 pm

      a cake pan will work great!

      Reply
  9. Samantha says

    March 15, 2020 at 10:17 pm

    This was an amazing dish! Absolutely great chicken curry.

    ★★★★★

    Reply
    • Karen says

      March 16, 2020 at 1:15 pm

      Glad you liked it Samantha!

      Reply
  10. Heather says

    January 19, 2020 at 4:35 pm

    I can’t say enough about this recipe! I’ve made this about five times now and my husband loves it, wants to eat this every week. We have found the sweet spot with the heat by trial and error, ( even the errors tasted good). Never found the lime leaves in our area, so we don’t know what we are missing. Everyone make this soon you won’t be disappointed.

    ★★★★★

    Reply
    • Karen says

      January 20, 2020 at 7:23 pm

      I’m glad you had fun trying out all the different versions! Good for you!

      Reply
  11. Amy says

    October 26, 2019 at 6:25 am

    I chose to use the garbanzo beans instead of the potatoes. Other than that I followed the recipe exactly. I doubled the recipe. Mine came out very liquidy, even after adding the 6 TBSP cornstarch and 6 TBSP water. I think maybe the potatoes give off enough starch to do some thickening. If I make this again, I’d cut back on the broth by half. And I’d add more spices. Otherwise, great recipe.

    ★★★★

    Reply
    • Karen says

      October 26, 2019 at 12:00 pm

      Oh, that is very interesting. I wonder if you are right about the potatoes.

      Reply
  12. Anna says

    September 9, 2019 at 6:38 pm

    Tasted great! And the leftovers the next day we’re even better. Thanks for sharing!

    ★★★★★

    Reply
    • Karen says

      September 9, 2019 at 6:59 pm

      Great! So glad you liked it Anna!

      Reply
      • Anna says

        October 17, 2019 at 2:22 pm

        I don’t have brown sugar can i use golden yellow sugar

        Reply
        • Karen says

          October 21, 2019 at 7:32 pm

          yes

          Reply
  13. Meredith says

    February 20, 2019 at 4:32 pm

    I am going to make this tonight! I don’t have potatoes on hand, but I do have butternut squash. Would butternut squash work for this recipe?

    Reply
    • Karen says

      February 20, 2019 at 10:17 pm

      Probably! It sounds yummy!

      Reply
  14. April Miller says

    January 12, 2019 at 5:51 pm

    How do you think sweet potatoes or yams would work in place of the other potatoes?

    Reply
    • Karen says

      January 12, 2019 at 8:54 pm

      I think it would work just fine!

      Reply
    • Dark Beauty says

      January 10, 2020 at 10:48 pm

      I did make this with yams, came out just fine.

      Reply
      • Karen says

        January 11, 2020 at 7:49 pm

        Yum yams sound so amazing!!

        Reply
  15. Jessie says

    December 22, 2018 at 10:25 pm

    This is the first recipe I tried in my new instant pot because our family loves curry but it’s a hassle to make so we always just go out. It was delicious, pretty comparable to the Thai restaurant we go to, and easy!! Thanks for sharing

    ★★★★★

    Reply
    • Karen says

      December 22, 2018 at 11:02 pm

      NICE!

      Reply
  16. Barbara McKenzie says

    November 1, 2018 at 12:58 pm

    This sounds really intriguing and I plan on making it. One request – is there any way you can add nutritional information to your recipes? That would be so helpful for those of us on a diet, or cooking for diabetics, etc. Thanks!

    Reply
    • Karen says

      November 2, 2018 at 11:29 am

      Yes, I am trying to. It’s time consuming. But I’ll try to do better!

      Reply
  17. Ella says

    October 25, 2018 at 1:22 pm

    I just made this recipe in my 3 quart Instant Pot and it turned out delicious! However, it was almost too much content for the pot, and resulted in more leftovers than I needed. Do you think that simply halving all of the ingredients could work well for the smaller size cooker?

    Thanks so much!

    Reply
    • Karen says

      October 26, 2018 at 12:50 pm

      Yes I think that would be great!

      Reply
  18. Joan Osborne says

    August 4, 2018 at 6:58 pm

    My son loves yellow curry and hasn’t had it in awhile. That’s what he always orders when we go to an Asian Fusion restaurant out of town and we haven’t been in a long time. He said he saw one for the instant pot online so I did a search and found this one. I’ve made several of your recipes and they always turn out great and this one was no exception. Son said it’s as good as the one he orders and he wants me to make it again. He found some great precooked jasmine rice at Walmart for a great price so we used that instead of cooking our own.

    Reply
    • Karen says

      August 6, 2018 at 8:53 pm

      So glad you liked it!

      Reply
  19. Angela Merrill says

    July 21, 2018 at 5:53 pm

    Excited to make this! Do you cover the rice bowl, too? (So the lid for that plus the instant pot lid…).

    Reply
    • Karen says

      July 24, 2018 at 8:32 pm

      You can cover the rice but I actually did not.

      Reply
  20. Ashley C says

    May 21, 2018 at 7:58 pm

    SO amazingly delicious. I used 2 tsp of yellow curry powder instead of turmeric and curry, quinoa instead of rice, and added the garbanzo beans and potatoes to the chicken. My family could not get enough and it all cooked together perfectly!

    ★★★★★

    Reply
    • Karen says

      May 22, 2018 at 10:48 am

      Sounds like a winner! I love the changes 🙂

      Reply
  21. Ashley C says

    May 21, 2018 at 10:52 am

    I have the 8 qt duo plus 9 in 1. Would the liquid amounts be the same ?

    Reply
    • Karen says

      May 21, 2018 at 11:51 am

      For this recipe the amounts will remain the same!

      Reply
      • Ashley C says

        May 21, 2018 at 5:41 pm

        Awesome! Thanks for replying so quickly!

        Reply
  22. Laura says

    May 21, 2018 at 4:18 am

    Thanks for the recipe, I’m going to try tonight but wondered if there’s a reason for not adding the coconut milk in the beginning as well? Thanks!

    ★★★★★

    Reply
    • Karen says

      May 21, 2018 at 11:50 am

      It will curdle! I learned that the hard way.

      Reply
  23. TexasB says

    April 3, 2018 at 5:11 pm

    Such a flavorful, easy recipe! Great introduction to Indian food.

    Reply
  24. Heather says

    March 29, 2018 at 1:11 pm

    I made this and it was really good! I appreciate all the tips you noted at the bottom, very helpful in answering questions I thought of. It was cool to cook rice t the same time! I added raw cauliflower with the potatoes and chicken. Then some frozen peas at the end and a small bag frozen stir fry blend.

    ★★★★★

    Reply
    • Karen says

      March 30, 2018 at 9:11 am

      So glad you liked it!

      Reply
  25. Kim says

    March 21, 2018 at 7:24 pm

    We made this exactly as you recommend and it was delicious. EVERYONE loved it including my kids!!! A win for sure!

    Reply
    • Karen says

      March 22, 2018 at 11:23 am

      NICE!!!

      Reply
  26. NIA says

    March 20, 2018 at 12:51 pm

    Do you have a video?

    Reply
    • Karen says

      March 20, 2018 at 6:46 pm

      I’m sorry I don’t have a video of this particular recipe.

      Reply
  27. Jenni says

    March 3, 2018 at 7:00 pm

    Love the flavor! Am a bit of a sissy about spices so I omitted the red pepper.. but next batch I will add half because it was too mild with none. Also I omitted the chickpeas and used cauliflower instead of potatoes but it cooked the cauliflower completely down, was hoping for whole stalks , suggestions? Also I added avocados at the end prior to serving…. de-licious!!!!! Thanks so much for sharing!

    ★★★★★

    Reply
    • Karen says

      March 3, 2018 at 9:57 pm

      Sounds amazing! I would maybe just add the cauliflower after it has pressure cooked and use the saute setting.

      Reply
  28. Karen says

    February 21, 2018 at 7:49 pm

    Very tasty and popular with my family. Will increase the spices next time.

    Reply
    • Karen says

      February 22, 2018 at 1:20 pm

      Glad you liked it 🙂

      Reply
  29. Hannah says

    February 8, 2018 at 3:56 pm

    I’m very excited to try this recipe!! I have a power cooker though and am not aware of what the natural pressure release time is. Do you think I should add time and not let it release naturally?

    Thank you!

    Reply
    • Karen says

      February 8, 2018 at 7:32 pm

      Natural release just means you don’t move the valve to release the pressure. You just let the pot sit there until you can open it. Just do the same on the power pressure cooker 🙂

      Reply
  30. Liz says

    January 23, 2018 at 10:24 am

    I would like to use brown basmati rice. Should I increase the cooking time or liquid?

    Reply
    • Karen says

      January 23, 2018 at 8:33 pm

      The brown rice will take a lot longer to cook. This post indicates 22 minutes https://www.themamamaven.com/how-to-make-brown-basmati-rice-in-the-instant-pot/
      I’d be nervous that the potatoes would be turned to mush if cooked that long. The chicken too…
      If you could figure out a way to put the rice in the bottom of the pot and then put the chicken mixture in an oven safe dish on top of the rice that would probably work. I’m not sure a dish would fit all the potatoes and chicken though.

      Reply
  31. Kristi says

    January 21, 2018 at 5:35 pm

    Can I double this recipe in my 6 qt instant pot duo, and would it affect my cooking time?

    Reply
    • Karen says

      January 23, 2018 at 8:29 am

      You can double it and keep the cooking time the same.

      Reply
  32. Samantha says

    January 15, 2018 at 11:52 pm

    Really great. I have been trying to achieve the yellow curry taste that I get a restaurants for a while now. This isn’t quite that yet, but it is closer than my other attempts. Maybe it needs more of a curry taste, more thick, or creamy? I don’t entirely know. Maybe I’ll add some red curry paste next time. Still great, regardless. My husband loved it.

    ★★★★★

    Reply
    • Karen says

      January 17, 2018 at 1:29 pm

      Maybe! I’d like to know your results.

      Reply
    • Karen says

      February 21, 2018 at 7:51 pm

      I’ve bought yellow curry paste at the Asian grocery. You could try adding a tbsp or two of that to this recipe and a splash if fish sauce and I think you’d have something close to the restaurant version.

      Reply
  33. Jeannie says

    January 3, 2018 at 6:17 pm

    I made this today and it was excellent, Thank you for posting it. My husband thanked me for making it so you know it was good!!!

    ★★★★★

    Reply
    • Karen says

      January 3, 2018 at 10:42 pm

      WIN!!! Thanks for sharing 🙂

      Reply
  34. Heather says

    December 5, 2017 at 12:03 pm

    This was delicious! I did not use potatoes and I used hominy instead of garbanzo beans since that was what I had on hand. The cauliflower pretty much dissolved. I think I would use a larger quantity next time and probably use frozen.

    The flavor is so rich and lovely. The chicken came out incredibly tender. I loved having the rice done at the same time. This is a definite keeper!

    ★★★★★

    Reply
    • Karen says

      December 12, 2017 at 1:55 pm

      Glad to hear you enjoyed it, Heather 🙂

      Reply
  35. mhmoore says

    November 6, 2017 at 4:01 pm

    can I make this in my 3 qt instant pot, will halving the recipe work? will be ussing chick peas, not potatoes

    Reply
    • Karen says

      November 7, 2017 at 2:24 pm

      Yes, I believe that will work. Will you be making the rice at the same time?

      Reply

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Hi! I'm Karen

I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
Karen
 

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