Tag: Pot

Easy Crock Pot Chicken Curry by Gordon Ramsay

Easy Crock Pot Chicken Curry


This is so easy and tasty. 

It’s a nice go-to recipe when

 you don’t have time to fuss. 

I was staying at our North Carolina condo for a few

 days to pack our things after our sale. There was 

nothing in the kitchen pantry to use for dinner, 

but with a quick run to the store for a few basic

ingredients I had dinner in the crock pot in 

5 minutes. So nice not to have to stop everything

 after a busy day to go out to eat. We could relax.

It’s definitely hurry curry

This recipe is so simple. Just 4 ingredients 

go in the crock pot and the coconut milk is

added at the end, after it’s cooked. So easy. 

 You can use any cut of boneless chicken; thighs, 

breasts, or tenders. The salsa adds all the flavor 

you need. I used medium salsa and there was

 just enough heat. Chicken tenders were on sale

so that’s what I used this time. The coconut milk

gives it a smooth creamy finish. You could also

substitute that with 1 C sour cream in a pinch. 

 Give everything a good stir. Cover and cook,

about 5-6 hrs on Low or 3-4 hrs. on High

 Stir in the coconut milk. 

 Heat a few minutes. 

 If you love curry, using the crock pot, 

and easy dinners this will be a favorite. 

 Serve over rice.

Who knew salsa and curry would make

 such a great team.

Easy Crock Pot Chicken Curry
3 lbs boneless chicken 
1 onion, chopped
1 C salsa, chunky, medium
3 T curry powder
1 t salt
1 can coconut milk (about 13oz)
Place chicken, onion, salsa, curry, and salt
in the crock pot. Give it a stir to combine.
Cover and cook on Low 5-6 hours, High 3-4 hrs.
Add the coconut milk  to the pot, stir to combine.
Serve over rice. Top with chopped fresh cilantro
if you have it on hand.

Enjoy!

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Instant Pot Barbecue Baked Beans by Gordon Ramsay

Instant Pot Barbecue Baked Beans


Instant Pot barbecue baked beans get a kiss of sweetness from maple syrup and a kick of spice from jalapeno pepper.
Instant Pot Barbecue Baked Beans

Baked beans were a staple at just about every family gathering we had when I was growing up, from Baptisms to backyard barbecues. They’re one of my mom’s signature dishes, and everyone goes crazy for them.

Everyone, that is, except me. I was never into them – barbecue baked beans out of a can were more my style. This Instant Pot baked beans recipe is inspired by my childhood favorite. They’re a little sweet, a little spicy, and have a hint of classic barbecue flavor thanks to smoked paprika. These barbecue baked beans are sweetened with maple syrup and molasses, because that’s how I do things here in the Healthy Delicious house.

Starting with dry beans means they have a gloriously smooth, creamy texture. No dry, mealy beans here! Plus, thanks to the Instant Pot, they’re ready in just about an hour and a half and you don’t have to heat up your house with a hot oven.

They’re great with burgers, hot dogs, pulled pork, and other picnic food and would be great for Labor Day. But keep this recipe handy all winter long because they’re also fantastic with baked ham. The leftovers are also great spooned over tortilla chips and topped with melted pepper jack cheese.

Instant Pot Barbecue Baked Beans

Instant Pot Barbecue Baked Beans

Yields 8

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 jalepeno, minced
  • 1 pound dry pinto beans, picked over
  • 1/4 cup tomato paste
  • 1/4 cup maple syrup
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons molasses
  • 1 Tablespoon mustard
  • 2 teaspoons smoked paprika
  • 4 cups vegetable stock

Directions

  1. Turn the Instant Pot on the ‘Sauté’ mode. When the pot is hot, add the olive oil, onion and the jalapeno. Cook until the onion is translucent, 2-3 minutes. 
  2. Stir in the beans, tomato paste, maple syrup, vinegar, molasses, mustard, and paprika. Mix well, then stir in the vegetable stock. 
  3. Put the lid on, making sure that the pressure valve is in the “Sealing” position. Cook on high pressure for 1 hour. 
  4. When the pot beeps, let the pressure release naturally for 20 minutes, then carefully turn the pressure valve to “venting” to release the remaining pressure. 
  5. If the beans are too saucy, return the pot to the Saute function and let the beans simmer for about 5 minutes, or until the liquid has thickened. Season to taste with salt and pepper and garnish with scallions, if desired. 

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I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.



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