Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. Unfortunately, many recipes use cut-up bits of boneless, skinless chicken breast, which become tough shards; or chicken thighs, which leave the sauce greasy. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
To remove the skin from a chicken breast, grab the skin on the narrow, pointy end with a paper towel and pull the skin back and off the meat. Remove any large blobs of fat on the meat. Then cut each breast in half widthwise so there’s about the same amount of meat in each portion.
Categories: QUICK RELEASE / FEWER THAN 1 0 INGREDIENTS / GLUTEN-FREE / FREEZES WELL
NOTES:
• You must halve the recipe for a 3-quart cooker.
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
— Bruce Weinstein and Mark Scarbrough
Excerpted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough, © 2018 Bruce Weinstein and Mark Scarbrough. Published by Little, Brown and Company | Hachette Book Group. Photos by Eric Medsker
- 1-1/2 cups canned crushed tomatoes,
- 1/2 cup chicken broth or dry white wine
- 4 tablespoons (1/2 stick) butter cut into bits
- 1 small yellow onion chopped (1/2 cup)
- 2 tablespoons yellow curry powder
- 1 tablespoon minced peeled fresh ginger
- 1/4 teaspoon table salt
- Three 1- pound bone-in skinless chicken breasts, cut in half widthwise
- 1/2 cup heavy cream
- Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F. Set the time for 5 minutes. If necessary, press START.
- Mix the tomatoes, broth or wine, onion, butter, curry powder, ginger, and salt in a 6-quart cooker. Cook, stirring occasionally, until the butter melts, about 2 minutes. Turn off the SAUTÉ function, add the chicken, and toss well in the sauce to coat. Lock the lid onto the pot.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Use kitchen tongs to transfer the chicken breasts to a serving platter or individual serving bowls.
- Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F. Set the time for 5 minutes. If necessary, press START.
- Bring the sauce to a simmer, stirring quite frequently. Stir in the cream and cook the sauce at a low simmer, stirring quite often, until slightly thickened, about 2 minutes. Turn off the SAUTÉ function and spoon the sauce over the chicken breasts.
Serving suggestions:
• The curry’s buttery enough to serve over mashed potatoes.
• Or serve it on top of split-open baked sweet potatoes.
• Or serve it over riced cauliflower. There’s no need to cook the cauliflower. The warm sauce will do the job for you if you serve it immediately and set the bowls aside for a minute or two.
• Garnish servings with minced fresh cilantro and/or chives. And sprinkle unsalted shelled chopped pistachios over them, too.
