Jamaican Chicken Curry, with rice

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  3 ½ tbsp or 49g

• Ground ginger

  2 tbsp or 11g

• Garlic

  raw

  2 tbsp or 17g

• Onion

  raw

  1 cup, chopped or 160g

• Curry powder

  2 tbsp or 13g

• Scotch bonnet pepper

  Brooks Tropicals

  2g

• Thyme

  ½ tsp or 0.4g

• Salt

  table

  1 tsp or 6g

• Allspice

  ground

  ½ tsp or 1g

• Potato

  raw, with skin

  1 potato, large or 369g

• Water

  1 cup or 237g

• Boneless Skinless Chicken Thighs

  Freshdirect

  48 oz raw or 1.36kg

• White rice

  long-grain, regular, cooked

  7 cup or 1.11kg

Directions

1. Heat the Instant Pot on Saute and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
2. Add chopped onion and mix well (about 1-2 minutes).
3. Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
4. At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
5. Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
6. Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.
7. Recipe by: Urvashi Pitre (source: https://twosleevers.com/jamaican-chicken-curry/)