Quick Chicken Curry

(inspired by Pinch of Yum)

This recipe is super quick because there is very little chopping involved. Serve with rice.

INGREDIENTS:

•2 pounds boneless skinless chicken thighs

•2 tablespoons honey (optional)

•2 tablespoons garam masala

•1 tablespoon chili powder(more or less depending on the spice level you prefer)

•1 tablespoon garlic powder

•1 tablespoon cumin

•2 teaspoons salt

•2 teaspoons turmeric

•1/2 teaspoon ground ginger

•1/2 teaspoon cayenne pepper

•1 can coconut milk

• a few handfuls of carrots, potatoes, peas, sweet potato, cauliflower or other veg

INSTRUCTIONS:

• Instant Pot: Add everything to the Instant Pot. If it’s thawed, cook for 5 minutes manual high pressure and 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure and 10 minutes natural release. Shred and serve over rice!

• Slow Cooker: Add everything to the slow cooker. If it’s thawed, cook for 4 hours on high, or 6 hours on low. If it’s frozen, cook for 6 hours on high. Shred and serve over rice!

• Stovetop: Combine the garam masala, chili powder, garlic powder, cumin, salt, turmeric, ginger, and cayenne pepper in a small dish. Heat 1 tablespoon of oil in a large skillet over medium heat. Add in the chicken thighs. Season the chicken with the spice mixture. Cook for a minute or two on each side. Add in the honey, vegetables, and coconut milk. Cover the skillet and simmer on low for 45 minutes until the chicken is fork tender and can be easily shredded.