1
Cook the rice
Cook the rice according to the package directions.
Automatically translated from Dutch
Tender chicken thighs in a creamy coconut milk sauce with warm tandoori-style spices, shredded and served over rice.
Adds 11 main items. Pantry and optional items stay out unless you explicitly add them.
or Cauliflower rice, Tortillas
or Spinach, Green salad, Roasted vegetables
5 steps
Cook the rice according to the package directions.
Add the chicken thighs, honey, garam masala, chili seasoning blend, garlic powder, cumin, salt, turmeric, ground ginger, cayenne pepper, and coconut milk to the Instant Pot. Do not add the rice.
Close the lid, set the valve to Sealing, and cook the thawed chicken for 12 minutes on Pressure Cook, High.
Let the pressure release naturally for 10 minutes using Natural Release, then set the valve to Venting to release the remaining pressure.
Shred the chicken into the sauce using two forks. If you like, let the sauce sit for about 15 minutes before serving; it will thicken slightly, like a light gravy or curry. Spoon the chicken and sauce over the rice. Serve with vegetables on the side, such as steamed broccoli, sautéed spinach, a green salad, or roasted vegetables.
Besides rice, the chicken also goes well with cauliflower rice or in tacos and burritos.
For frozen chicken, the source gives both 16 minutes at pressure with a 10-minute Natural Release and 15 minutes at pressure with a 20-minute Natural Release.
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