Instant Pot Butternut Squash Chicken Curry

pbfingers.com

Grant Trenery-Wells

subheading: SCALE:

1.5 lbs boneless, skinless chicken thighs (or chicken breasts)

1 14-ounce can diced tomatoes

1 14-ounce can light coconut milk

2 heaping cups diced butternut squash (I use frozen for convenience!)

1 sweet onion, diced

3 garlic cloves, diced

4 teaspoons curry powder

1 teaspoon ground ginger

½ teaspoon ground coriander

¾ teaspoon ground cumin

1 teaspoon garam masala

2 teaspoons turmeric

¼ teaspoon freshly ground black pepper

1 teaspoon sea salt

¾ cup frozen peas

2 large handfuls fresh spinach

1 small bunch fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

Directions at pbfingers.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer