This chicken curry with sweet potatoes is a complete meal that won’t let you down.
- Season both sides of the chicken thighs with salt.
- Melt the coconut oil in a pressure cooker and fry the chicken thighs, skin-side down, until golden brown and crispy. Remove the chicken thighs with a slotted spoon and set aside skin-side up.
- If desired, pour out any excess rendered fat from the pressure cooker. Add turmeric, ginger powder, and coconut milk to the pressure cooker and use a whisk to combine. Cook the curry sauce, whisking continually, for a minute of two until slightly thick.
- Place the chicken thighs skin-side up in the pressure cooker and secure the lid. Cook over moderate heat for 14 to 15 minutes t. Let the pressure decompress naturally before safely removing the lid.
- Remove the chicken thighs from the pressure cooker with a slotted spoon and set aside to keep warm. Over high heat, reduce the remaining coconut sauce, whisking frequently to prevent burning, until thick to your liking. Season the sauce with additional salt, if desired.
- Pour the sauce over the chicken thighs and garnish with the chopped fresh cilantro. Serve the chicken thighs and sauce immediately.
All nutritional data are estimated and based on per serving amounts.
- Calories: 293
- Sugar: 0 g
- Fat: 24 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 17 g