Chicken Sweet Potato Curry

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground ginger
  • 3 tablespoons sesame oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, peeled and grated
  • ½ teaspoon cayenne pepper, use more or less to your taste
  • 1 medium sweet potato, cut into 1 inch chunks (peel if the skin is tough)
  • 2 cups chicken broth
  • 2 cups canned coconut milk
  • 2 tablespoons fish sauce
  • 2 cups chopped kale

Mix the chicken pieces with the turmeric, ginger, and 1 tablespoon of the sesame oil; let sit for 5 minutes.

Set the instant pot to the sauté setting. Add the remaining 2 tablespoons of sesame oil and the chicken to the instant pot and sear on both sides until browned, about 5 minutes. Add the onions, garlic, ginger, and cayenne; cook for 3 minutes, then add the sweet potato. Turn the instant pot off. Add 1 cup of the broth, the coconut milk, and fish sauce. Attach the lid and cook on high pressure for 10 minutes.

Once the cooking cycle is complete, allow the pressure to release naturally before turning the knob to venting to release any remaining pressure. Set the instant pot to the sauté setting and bring the mixture to a boil. Boil for 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the kale. Adjust the seasoning as desired.

Serve the chicken and sauce over rice or serve with warm naan.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes
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