Who likes their food spicy? Whether it’s hot sauce on our eggs, wasabi with our rice, or Uncle Joe’s traditional 5-alarm chili, sometimes all we need is a little spice to liven up our meals. It’s not tasty until our eyes are watering, our face is bright red, and our tongue is on fire!
There’s so many different variations of “spicy” when it comes to food. How do you pick the right one, or which one is the most powerful? One of those variations that we all seem to love is curry. Unlike traditional hot sauce or even wasabi, curry has a spiciness that seems to kick you right when you’re least expecting it, then fill your palate with a blend of hot taste and various spices from far away countries! No matter what it’s on, you have to agree, it’s a taste we simply can’t get enough of!
It’s that love of spiciness that led me to today’s post. Combining all the sensations of spicy curry, with the cool, sweet taste of coconut, all atop delicious chicken, we’ve come up with the perfect recipe for your family to try. Best of all, it cooks up in minutes in the pressure cooker! Now you can’t beat that! Get ready, it’s time for Coconut Chicken Curry!
Ingredients:
2 cups Chicken Broth
3/4 cup Grated Coconut
4 Whole Cloves
1 Cinnamon Stick
1 tsp Cardamom
1 tsp Black Peppercorns
1 tsp Coriander Seeds
1 tsp Fennel Seeds
1 tsp Ground Mustard
1 tsp Cumin
1 tsp Turmeric Powder
1 tsp Ground Ginger
1 Tbsp Coconut Oil
2 Whole Garlic Cloves
2/3 cup Honeyville Dehydrated Onion
1/3 cup Honeyville Freeze Dried Onion
2 cups Honeyville Freeze Dried Chicken
Directions:
First, prepare a bed of rice for your meal. To do this, add 1 1/2 cups Honeyville Long Grain White Rice and 2 1/2 cups water to your Fagor Pressure Cooker. Push the “Rice Cooker” button, then start. Once rice is finished (cooks in 6 minutes) remove rice from pressure cooker pot and place in large bowl.
In a large sauce pan over medium heat, combine chicken broth, grated coconut, whole cloves, cinnamon stick, cardamom, black peppercorns, coriander seeds, fennel seeds, ground mustard, cumin, turmeric powder, and ground ginger, and stir together. Let simmer for 2-3 minutes, so that all the flavor can cook together.
In your Fagor Pressure Cooker, combine coconut oil, garlic cloves, dehydrated onions, freeze dried onions, and chicken. Pour sauce from pan over the top, place on lid, and cook at “High Pressure” for 10 minutes. If you’d like a little more of a sauce in your meal, add another cup of Chicken Broth before cooking.
This meal is full of all the spicy flavor you’ve come to expect in curry. The taste and aroma will transform you from your typical kitchen into an exciting middle eastern market! The combination of the curry and coconut give you the perfect duo of spice and sweetness, without one or the other completely overpowering the meal.
We all love a little spice in our lives. Why not turn up that heat with our Coconut Chicken Curry?
