Turmeric Chicken

A quick and comforting dinner using the instapot. Don’t have an instapot? See below for stove top instructions. Serve this with rice, chopped almonds, and dried coconut - if I had fresh cilantro, it would definitely be included here!

-olive oil to coat and sear

-1 1/2# boneless skinless chicken thighs

-1 tablespoon turmeric

-1/2 teaspoon cayenne

-1 teaspoon salt

-1/2 large red onion or 1 small red onion

-1 1/2 cup mixed veggies - I used frozen stir fry veggies from Costco

-2 cloves garlic - minced

-2 tablespoons ginger - minced or paste

-3-4 sweet potatoes - cut about 1”

-3 tablespoons lime juice

-2 tablespoons fish sauce

-1 tablespoon coconut aminos

-2 cups coconut milk

-1-2 cups chicken stock

Mix chicken with olive oil, turmeric, cayenne, and salt. Hit the saute button on your instapot and give a spin of olive oil to heat. Sear chicken on both sides. Add in red onion, mixed veggies (you can use whatever you have on hand here: mushrooms, green beans, carrots, celery, tomatoes, turnips, squash, potatoes, anything really), garlic, ginger, sweet potatoes, lime juice, fish sauce, coconut aminos, coconut milk, and enough chicken stock to barely come to the top of ingredients. Stir to combine. Close lid and set at high pressure for 8 minutes. Return instapot to saute and simmer to thicken. Serve with rice, chopped almonds, coconut shavings, and apricots if you have them. 

Not a fan of fish sauce - leave it out!

For stove top, mix chicken with olive oil, turmeric, cayenne and salt - sear on both sides in a pot over medium high heat, then continue with steps from above reducing the heat to low after stock is added. Simmer for 30 minutes. Covering the pot partially will help cooking.