Instant Pot Chicken & Butternut Squash Curry (Dairy-free)

As a Natural Chef student and mummy to twins, I often need to find ways of delivering up home cooked healthy meals to the table in a flash. The Instant Pot is the key to my #supermum success as it doesn’t require slaving over the cooker for hours on end. And the best bit? This recipe makes enough for a few lunches, or even a second dinner.  

*For an IBS friendly & and low FODMAP version, click HERE

Yield: approx. 6-8 servings

  • 1 tbsp coconut oil
  • 1 large onion, peeled and finely chopped
  • 3 garlic cloves, crushed about 5 minutes in advance
  • 1kg chicken thigh fillets, chopped
  • 1 ½ tsp ground coriander
  • 1 ½ tsp cumin
  • 2 tsp sweet paprika
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ¼ tsp mild chili powder
  • 500mls chicken bone broth, veg stock or water
  • 1 butternut squash, peeled and chopped
  • 2 large sweet potatoes, peeled and chopped
  • 100g organic spinach, washed
  • 2-3 tbsp fresh ginger, grated
  • 150 grams plain coconut yogurt
  • 140 grams cashews (optional)
  • 1 small bunch fresh coriander leaves, chopped
  • Prepared brown rice or quinoa, to serve

 

  1. Turn your Instant Pot to the SAUTE function and adjust to HIGH PRESSURE and leave it for 1 minute. Add the coconut oil and let it melt.
  2. Add the chopped onion and cook until soft, about 3-5 minutes, stirring frequently. Chop the smashed garlic and add to the onions. Cook for 1 minute further.
  3. Add the chopped chicken and the spices and stir to coat. Lightly cooking the spices brings out deeper flavours. Cook for 2 minutes then add your broth, stock, or water. Now hit CANCEL on your Instant Pot.
  4. Press the MEAT/STEW button and manually change the time to 10 MINUTES. Seal the lid and the steam vent.
  5. Manually release the steam once finished (being careful of the hot steam escaping!). Remove the lid and add the chopped squash and sweet potato. Replace the lid and seal the steam vent. Reprogram on MEAT/STEW for 1 MINUTE. Repeat the steps above to remove the lid once finished.
  6. Add the spinach, ginger, coconut yogurt and cashews if using. Season with salt and pepper as needed.
  7. Serve sprinkled with fresh coriander on top.

Notes: For leftovers, place in an airtight glass container once cooled and store in the refrigerator for up to 4 days.

Source: Carolyn Nicholas, Natural Chef in Training

Allergens: celery.

High Fodmaps: onions, garlic, cashews, grains

 

IBS Chicken Curry 2.jpeg

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