Malaysian Chicken and Potato Curry
Prep Time:
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Ingredients
• 4 free range chicken drumsticks, skin on
• 4 free range chicken thighs, skin on
• 1 tbsp Hoyts Mild Curry Powder
• ½ tsp salt
• Action One Instant Curry Paste 230g
• 10 Coles Baby @carisma_potatoes, skin on
• 1 brown onion, thinly sliced
• 1 lemongrass stalk, white parts only, bruised
• 1 tbsp vegetable oil oil
• 300ml chicken stock
• 400ml can coconut milk
• 1 sprig curry leaves
• 1 star anise
• 1 cinnamon stick
• 1 tsp sugar (optional)
• Salt and pepper to taste
To serve
• White rice
Instruction
- Combine the salt and curry powder. Pat the chicken dry, then coat with curry powder and salt
- mix.
- Set the Instant Pot to Sauté, high, 30 minutes.
- Once preheated, add the vegetable oil to the pot. When the oil is hot, sear the chicken,
- cooking it batches, skin side down. Brown for 2 minutes then flip and repeat on the other
- side. Transfer the chicken to a plate. Add the onion to the Instant Pot and cook for one
- minute, or until softened. Now add the curry paste and fry off for two minutes, until fragrant.
- Add the chicken back to the pot, along with the Carisma Potatoes chicken stock, coconut milk, lemongrass, curry leaves, star anise, cinnamon stick, sugar (if using), salt and pepper.
- Stir to combine.
- Set the Instant Pot to pressure cook, custom, 15 minutes and start
- Once the cooker finishes the cooking time, let it release pressure naturally for 10 minutes then switch to a quick release. Remove the chicken and potatoes, then pressure cook the curry sauce for an additional 10 minutes to thicken it up if desired.
- Serve the chicken and Carisma Potato curry over rice.