Indian Butter Chicken & Potato Curry

1 Tbs olive oil (or ghee)
1/2 c diced onion
3-4 cloves garlic, minced
1/2 Tbs grated ginger
2 lbs chicken breasts
2 c peeled, chopped potatoes
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
1 tsp Kosher salt
1/2 tsp paprika
2 15 oz. cans tomato sauce
1 can reduced fat coconut milk
1-2 Tbs butter (optional)
Hot, cooked rice
Chopped cilantro for garnish


Add oil to the instant pot and saute onions, stirring often until translucent, 2-3 minutes.  Add the garlic and ginger and cook for 10-20 seconds.  Add the chicken and cook, stirring often, 1-2 minutes.  Add the potatoes, spices, tomato sauce, and coconut milk.  Stir well.

Secure the lid and make sure valve is closed.  Cook for 6 minutes, then quick release the valve (or let it sit for 10 minutes to naturally release a bit).  Remove lid.  Add butter and give it a good stir.  Can whisk in a mixture of 1 Tbs cornstarch w/ 2-3 Tbs cold water to further thicken curry. 

Serve over rice with cilantro.


From Mel's Kitchen Cafe

Thai Mango Chicken

Mango Sauce:
3 mangoes (or more) cubed, divided (save one for garnish)
1 tsp chili powder
1 Tbs rice vinegar (or apple cider vinegar)
1 1/2 Tbs soy sauce
2 Tbs Worcestershire sauce
zest of 1 lime
juice from 1/2 lime
1 Tbs brown sugar
grated ginger (thumb size)
3 cloves garlic
1/4 tsp turmeric
3-4 Tbs coconut milk (optional-- I just threw in a little bit of coconut oil)

Chicken:
4 chicken breasts
1 red pepper, finely diced
chopped cilantro


Blend all mango sauce ingredients until almost smooth.  Slice chicken lengthwise into 3-4 slices, place in crock pot/instant pot.  Pour mango sauce over and cook; two hours on high for slow cooker, 10 minutes for pressure cooker.

Serve over rice with pepper, mango and cilantro garnishes.


From Flavour and Savour