Instant Pot Coconut Chicken Curry
Starting this weekend with the simplest Instant Pot Coconut Chicken Curry -> The tender chicken is cooked with vegetables in a creamy coconut curry sauce. In this chicken curry recipe, I used exotic ingredients that are readily available in most supermarkets. The curry is mildly spiced and has a fragrant and delicate flavour.
This Indian dish is traditionally served with basmati rice, but can also be eaten with rotis.
♥ Is chicken curry better when cooked in an Instant Pot?
The short answer is yes! I will show you why. First, the entire recipe takes only 20 minutes to cook. But even more importantly the chicken is juicier because it is cooked under pressure. The curry sauce is more flavourfull because none of the juices escape. But, did you know that food cooked in an Instant pot retains more nutrients? One 1995 study dubbed pressure cooking the best out of several other cooking methods because the pressure-cooked foods retained more nutrients than the others. Many findings in later studies followed suit. The reasons are -> quick cooking times mean less time for nutrients to escape and lower temperatures mean fewer changes to the nutritional structure of foods. Lastly, when using an instant pot for cooking, once you put everything in it you can walk away. No need to worry about burning the food or a dirty stove.
If you like Indian food, you will enjoy these popular gluten-free Indian dishes. Simply made with the flavours we love 😆
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