Coconut Chicken and Butternut Curry in a Hurry

Susan E.

Skinnytaste One and Done page 135

4 Lg bone in chicken thighs, skin removed and fat trimmed

1 ¼ tsp kosher salt

½ T olive oil

½ medium onion, finely chopped

5 garlic cloves, minced

½ tsp ground cumin

1 ½ tsp garam masala

2 tsp curry powder

1- 14.5 oz can petite diced tomatoes

2T chopped fresh cilantro plus more for garnish

3 cups peeled and cubed (½ inch) butternut squash

full fat coconut milk

Season the chicken with 1 tsp of the salt

Press the saute button on pressure cooker. When hot, add the oil, onion and garlic and cook, stirring until softened, about 1 minute. Stir in the cumin, garam masala, and curry powder and cook until fragrent, about 1 minute. Add the chicken, tomatoes, cilantro and ½ cup water and stir well.

Seal and cook on high pressure for 20 minutes, until the chicken is cooked through. Quick release, then open when the pressure subsides. Add the butternut and the remaing salt. Seal and cook on high pressure for 5 min, until the squash is tender. Quick release, then open when the pressure subsides. Stir in the coconut milk. Divide among 4 bowls. Garnish with cilantro and more coconut milk, if desired, and serve.

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