There are few things I love more in this world than delicious flavor and things that excite the tastebuds. In our area, there are so many restaurants that boast international flavors: Indian, Mexican, Italian, Chinese. I love cuisine with an exotic flair. And curries are amazing.
Unfortunately, with my family’s diagnosis of Celiac disease this past summer, eating out has become almost completely impossible. Between making food “Celiac-safe” and preventing cross-contamination, eating out is either a bland affair or not worth the risk and hassle.
When my good friend, Candie, told me I had to try her amazing Paleo Curry that tasted even better than my favorite local Indian restaurant — I was ecstatic. It had such rich depth, yet was gentle enough that my strong-flavor-avoiding kids literally licked their bowls clean. While her recipe called for simmering in the slow cooker for 6-8 hours during the day, I found that the Instant Pot nailed Candie’s Curry in a hurry. And thus, the name was born.
Candie’s Curry in a Hurry
Gather your supplies. Personally, I like taking the shortcut of using dried minced onion to help speed up prep time.
Add all ingredients (except meat) to the Instant Pot bowl and stir to combine.
Add in the chicken (boneless breast or boneless thighs). Once you’ve checked your sealing ring, attached the lid, and closed the sealing valve, select MANUAL for 15 minutes.
Allow pressure to release naturally and enjoy with your favorite garnishes (rice, cauliflower rice, frozen peas, etc). I guarantee it’s bowl-lickin’-good!
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