Curry Chicken Thighs and Rice

Makes 4 servings

Ingredients

4 - 6 chicken thighs boneless skinless, quartered
2 1/2 cups chicken stock
1 1/2 cups Pride of India® Basmati Rice
2 tablespoons Crisco® Blends Oil
1 cup red onion, chopped
1 cup sweet pepper, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
3 - 4 dried curry leaves
1/2 teaspoon brown mustard seed
1/2 teaspoon cumin seed
2 dried chilis
1/2 teaspoon sweet curry powder
1/2 teaspoon hot curry powder
1 teaspoon turmeric
1 teaspoon Diamond Crystal® Kosher Salt
1 teaspoon Wyler’s® Chicken Flavored Bouillon Powder
chicken seasoning
1 teaspoon Bourbon Barrel Foods® Smoked Paprika
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste
garnish
cilantro, chopped
side
Naan Bread

Directions

Add the chicken bouillon powder to the chicken stock. Using a whisk, mix well and set aside.

Put the Instant Pot in saute mode. When heated add about 2 tablespoons of neutral oil. Once the oil is heated and shimmering, arrange the chicken thighs in it in a single layer. Sprinkle it with paprika, salt and pepper then brown the chicken for 2 minutes on each side. Take the chicken thighs out of the instant pot and set aside.

Add another 1 tablespoon of oil to the Instant Pot and add the mustard seed, cumin seeds. Stir until the mustard seeds start to pop. Add the onion, pepper, ginger and garlic to the pot and saute until the onions are translucent, ~3 minutes. Add the basmati rice and stir to incorporate. Then, add the curry powders and turmeric. Stir well to combine.

Stir the chicken stock again, then add the stock to the pot and deglaze the bottom. Cancel the saute mode and return the chicken thighs to the Instant pot. Add curry leaves and chilis on top of the chicken and rice.

Close the instant pot lid, then turn the valve into a sealed setting. Set the Instant Pot to pressure cook on high for 7 minutes. Turning off the Keep Warm function.

Once the cooking time has passed, let the Instant Pot release naturally for 5 minutes, then do a quick release to get rid of the remaining pressure.

When the cooker has depressurized, open the lid and remove the curry leaves and chilli peppers. Then stir and fluff the chicken and rice.

Plate and garnish with cilantro, and serve with some buttered naan on the side.

Notes

• Wyler’s® is a Kraft Heinz brand, but any chicken stock powder or cube will work. Just crush the cube if using, you want it broken up to make it more easy to blend in.
• Why add the stock powder if using my wonderful homemade chicken stock? There is something it adds... call it a little fake taste... I like to call it a flavor enhancer. It does make a difference.
• Although I think my homemade Naan Bread is fantastic, a good quality store purchased naan will work.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- original URL: https://chickenvibes.com/instant-pot-chicken-thighs-and-rice/