We very rarely eat out at restaurants, but when we do, it is most often Asian restaurants of one variety or another, One of our favorite places to have a meal is in the food court of the Atlanta Chinatown Mall. While we enjoy food from many of the different restaurants, and have our favorite dish from each, when Mama wants comfort food, it's usually the chicken curry from Hong Kong BBQ. (It's not listed on their online-menu, but it's always available on their whiteboard menu.) They have a Malaysian chef who creates the most flavorful and creamy curry and we just had to attempt to make it at home. We also wanted to be able to replicate the curry in a healthy and fast way, and using the Instant Pot, we have. Though this recipe contains quite a bit of chili pepper, it is not overly hot, closer to low-medium heat, and we leave in the seeds from the fresh Thai chilis. If you're worried about heat, leave out the fresh Chili but we'd advise using at least half, if not all, of the red chili powder. We serve this over Toasted Cauli-rice, but whatever you choose to serve it over, it's delicious!!
Malaysian Chicken Curry ~ Instant Pot
- 3.5 lbs. boneless skinless chicken thighs, cut into 1-inch chunks
- 1 14 oz. can coconut milk
- 2 medium sweet onions, cut into 8ths
- 1 tsp. red chili powder
- 2 tsp. ground cardamom
- 2 tsp. Chinese five spice powder
- 2 tsp. ground cinnamon
- 2 tsp. ground cumin
- 2 tsp. ground turmeric
- 4 tsp. ground coriander
- 2 fresh Thai red chilis (optional) diced, seeds left in or out
- 1/4 cup chopped fresh cilantro
Add the coconut milk and all the dry spices to the Instant Pot liner. Stir to combine. Add the chicken, onion & Thai red chilis and stir to coat everything well. Close the lid and move vent to closed. Set high pressure for 10 minutes. After the 10 min. cook time, quick release the pressure. Stir in the fresh cilantro. Serve over Toasted Cauli-Rice.