In the winter where I live a lot of people turn to warm hearty soups to get them through the long days. While soups are amazing and there is nothing wrong with a warm bowl of it, when I am looking for something a bit more filling I turn to curries! This coconut curry is the perfect dish for those cold and long winter days, where you are looking for brightness and warmth. Pair with steamed rice and some naan and you have the ultimate comfort meal!

6 servings / 15 mins prep time / 45 mins total time

Ingredients

2 chicken breasts, cut into bite size pieces

1 zucchini, diced

1 red bell pepper, cut into strips

1 sweet potato, cut into bite size pieces

1 tbsp butter

1 garlic clove, grated

1 tbsp ginger

1 tsp curry powder

½ tsp salt

1 cup coconut milk

1 cup chicken stock

1 tbsp corn starch mixed with 1 tbsp of cold water

½ lime, juiced

Lime wedges, cilantro, green onion for garnish

Directions

Pre-heat oven to 375 °F. On a sheet pan lined with aluminum foil add sweet potato with a dash of olive oil and salt and pepper.

Bake the sweet potato for about 25 mins, or until fork tender.

While your sweet potato bakes in the oven, prepare the coconut curry.

Press the sauté button on your instant pot and add your butter. Once the butter has melted add the garlic and ginger. Cook for 1 minute or until fragrant.

Add the salt, curry powder and remaining veggies (zucchini and red pepper) and cook for 3 mins. After 3 mins, turn your instant pot off and add the chicken breast, chicken stock and coconut milk. Give it a mix and make sure the chicken is covered in the liquid (if not add some more stock until covered).

Close the lid, and select the poultry setting and set for 5 mins.

After 5 mins, do a natural release until floating valve has sunk in, about 10 mins.

Remove the lid and press the sauté button. Once the curry comes to a boil add your corn starch mixture. Immediately turn off the instant pot and mix until the curry has thickened.

Add lime juice and mix until incorporated.

To serve, add some rice to a plate, top with curry and serve alongside some warm naan. Enjoy!