Recipe👇Slow Cooker/Instant Pot Curry Chicken & Rice
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Slow Cooker/Instant Pot Curry Chicken & Rice
2–3 pounds chicken (I used bone-in, skinless thighs)
1/2 cup golden raisins
2 cups long-grain brown rice, rinsed
2 or 4 cups low-sodium chicken broth (2 cups for pressure cooker, 4 cups for slow cooker)
1/3 cup onion, diced
2 garlic cloves, minced
1 tbsp yellow curry powder
1 1/2 teaspoons salt (or more)
1/2 teaspoon cardamom
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 tbsp oil (for pressure cooker)
Add rice, broth, golden raisins, onion, garlic, curry powder, cardamom, salt, pepper, paprika, and ginger to the slow cooker. Stir to mix well. Add the chicken on top. Cook HIGH 2-3 hours or LOW 4-6.
🔻Electric Pressure Cooker (Instant Pot)
Turn the Instant Pot to saute. Once hot, add the oil and if you’re using skin on chicken, add the chicken skin-side down and cook until the skin is lightly browned. Approximately 3-5 minutes. If you’re using boneless, skinless chicken, go straight to the next step. Add the onion and garlic and cook a few minutes until soft. Add the broth, and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the curry powder, cardamom, salt, pepper, paprika, ginger, brown rice. Stir to mix well. Add the chicken on top. Do not mix. Close lid and seal valve. Set high pressure and cook 23 minutes. Natural release pressure.
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