Ingredients:
2 tsp bacon fat (or ghee)
4 cloves garlic
1 medium onion
2 tsp ground ginger
2 tsp curry powder
2 tsp turmeric
2 tsp ground cumin
2 tsp curry powder
2 tsp paprika
2 tsp salt
1/2 jar of tomato sauce
1-2 medium red/yellow peppers
2 potatoes
2 lbs chicken breast without skin
2 lbs boneless skinless chicken thighs
1 can full-fat coconut milk
2 cups frozen mango
cilantro and chives for garnish
Directions for InstaPot:
- Turn on Saute on your Instapot and add garlic, onion, ginger, sliced peppers, salt, and all other spices. Saute everything and mix for 5 min until onions turn translucent.
- Add chicken meat, chopped potatoes, and all other ingredients, turn off Saute option.
- Cover the InstaPot with a lid and close tightly.
- Turn on Manual High Pressure option and set the timer for 20 minutes.
- You can either wait for the InstaPot to depressurize itself slowly over 20-30 minutes or use the quick release method.
- Add frozen mango pieces and let the mango to heat up for 10-15 minutes.
- Garnish with chopped cilantro and chives. Enjoy!