Curry with Brunei spices and hot tea is a very comforting dish on a cool evening or with iced tea or coffee on a warm day.
Brunei is located on the north coast of the island of Borneo in Southeast Asia. It is one of the richest countries in the world.
This dish is easily made with an Instant Pot, but one is not required.
You should be able to find lemongrass in the produce section of your grocery store.
EQUIPMENT: Instant Pot
Brunei Chicken Curry
Cuisine: Southeast AsianDifficulty: Average6
servings30
minutes4
minutes7
minutesIngredients
2 tablespoons extra virgin olive oil
2 tablespoons garlic from a jar
1 yellow onion finely chopped
1 inch ginger root, peeled and grated
2 tablespoons chopped fresh lemongrass
1 inch cinnamon stick
3 pods cardamom, slightly smashed
2 whole cloves
1 star anise
3 tablespoons Madras curry powder
6 boneless chicken thighs, halved crosswise
3 yukon potatoes, peeled and cut into one inch cubes
2 cans (13.66 fluid oz) coconut milk
1 teaspoon salt
3 tomatoes, each cut into 8 wedges
Directions
- Set up Instant Pot with inner pot.
- Set Instant Pot to Sauté on HI.
- Add olive oil. When it starts to shimmer add garlic, onion, ginger, lemongrass, cinnamon, cardamom, cloves, and anise and stir.
- Sauté for 3 minutes.
- Mix in curry powder, chicken, potatoes, and coconut milk.
- Pressure Cook on high for 6 minutes.
- Manually release pressure.
- Add salt to taste.
- Stir in tomatoes.
- Serve immediately with jasmine rice.
