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Paleo Whole30 Instant Pot Chicken Curry

Jessica DeMay
  • 20 minutes
  • Serves 4

INGREDIENTS

6

Chicken thighs, about 1.2 pounds, boneless skinless

1 tsp

Ginger, ground

1 14 ounce can

Tomatoes, fire roasted

1 13.5 ounce can

Coconut milk, full fat

1 tbsp

Curry powder

1 tsp

Salt

1 tbsp

Garlic oil

1 person Recommend This Recipe