Skinnytaste One & Done: Coconut Chicken and Butternut Curry in a Hurry for the Instant Pot

It’s that time of year…time to try out your new kitchen gadgets and to get back to healthy eating!

Enter Skinnytaste One & Done!

This cookbook is from Skinnytaste, so you’re not going to be eating tons of stuff that’s terrible for you. It also has recipes for all your favorite kitchen toys you already have or got for Christmas. Appliances include the Instant Pot (one of my personal favorites), slow cookers, air fryers, sheet pans, Dutch ovens, and more.

Basically, there’s something for every kind of cook, and it’s all delicious. I mean, probably. I only made two recipes.

This is one of those recipes. I recommend this for when you want a great meal without standing over the stove.

The curry also makes killer leftovers and can be frozen for later.

Coconut Chicken and Butternut Curry in a Hurry for the Instant Pot

Serves 4
From Skinnytaste: One & Done

Ingredients

• 4 large bone-in chicken thighs, skin removed & fat trimmed
• 1 ¹/₄ tsp. kosher salt
• ¹/₂ Tbsp. olive oil
• 1 medium onion, diced
• 5 garlic cloves, minced
• ¹/₂ tsp. ground cumin (or 2 drops cumin essential oil. Don’t worry: the one I used is edible!)
• 1 ¹/₂ tsp. garam masala (I didn’t have this, but it’s super easy to Google a recipe for it.)
• 2 tsp. curry powder
• 1 14.5-oz. can petite diced tomatoes
• 2 Tbsp. chopped cilantro, plus more for garnish
• ¹/₂ cup water
• 3 cups peeled & cubed butternut squash
• ¹/₂ cup canned full-fat coconut milk
  
  

1. Season the chicken with 1 tsp. salt.
2. Press the sauté button on the Instant Pot. When it heats up, add the oil, onion, and garlic. Cook, stirring, until everything is softened, about 1 minute.
3. Stir in the cumin, garam masala, and curry powder, and cook 1-2 minutes. Add the chicken, tomatoes, cilantro, and water and stir well.
4. Seal and cook on high pressure for 20 minutes. Quick release, then open the Instant Pot lid when the pressure subsides.
5. Add the butternut squash and the remaining salt. Seal and cook on high pressure for 5 more minutes.
6. Quick release, then open when the pressure subsides. Stir in the coconut milk.
7. Divide amongst 4 bowls, garnish with cilantro and more coconut milk if you’d like, and serve.