Malaysian Chicken & Carisma Potato Curry

Method

STEP 1

Combine the salt and curry powder. Pat the chicken dry, then coat with curry powder and salt mix.

STEP 2

Set the Instant Pot to Sauté, high, 30 minutes.

STEP 3

Once preheated, add the vegetable oil to the pot. When the oil is hot, sear the chicken, cooking it batches, skin side down. Brown for 2 minutes then flip and repeat on the other side. Transfer the chicken to a plate. Add the onion to the Instant Pot and cook for one minute, or until softened. Now add the curry paste and fry off for 2 minutes, until fragrant.

STEP 4

Add the chicken back to the pot, along with the Carisma Potatoes chicken stock, coconut milk, lemongrass, curry leaves, star anise, cinnamon stick, sugar (if using), salt and pepper. Stir to combine.

STEP 5

Set the Instant Pot to pressure cook, custom, 15 minutes and start.

STEP 6

Once the cooker finishes the cooking time, let it release pressure naturally for 10 minutes then switch to a quick release. Remove the chicken and potatoes, then pressure cook the curry sauce for an additional 10 minutes to thicken it up if desired. Serve the Chicken and Carisma Potato Curry over rice.