Ingredients
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2 tablespoons ghee
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1 medium onion, chopped
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1 tablespoon minced garlic
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1 tablespoon minced fresh ginger
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2 tablespoons Jamaican curry powder
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1 fresh jalapeno pepper, seeded and sliced
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¼ teaspoon ground thyme
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1 pinch salt and ground black pepper to taste
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2 cups chicken broth
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1 ½ pounds boneless, skinless chicken thighs, cut into 3 pieces each
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2 medium potatoes, peeled and cubed
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1 pound baby carrots
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3 cups steamed basmati rice
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
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Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
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Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.
Cook's Note:
Curry from the island adds heat in the pepper selected for the dish. We like mild-flavored curry, so I used a sliced, seeded jalapeno. If you have a more adventurous palate, choose a serrano pepper or even a Scotch Bonnet, for the truly brave!
Nutrition Facts (per serving)
330 | Calories |
17g | Fat |
23g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 330 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 6g | 30% |
Cholesterol 84mg | 28% |
Sodium 542mg | 24% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 5g | 18% |
Total Sugars 6g | |
Protein 22g | 44% |
Vitamin C 19mg | 21% |
Calcium 60mg | 5% |
Iron 3mg | 17% |
Potassium 719mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.