Chicken Curry Soup

Chicken Curry Soup

Ingredients

Chicken thighs (skinless and bone less) - 3 lbs - cut into 1 inch cubes

Chicken broth - 4 cups

Coconut milk thin - 2 cups

Coconut milk (canned) - 1 cup ( from Indian shop)

Diced tomatoes (canned) - 1 cup

Fresh spinach - 3 cups  chopped

Butter - 3 tbsp

Onion - 1 large chopped fine

Garlic - 2 tbsp minced

Ginger - 2 tbsp finely chopped

Green chili - 1 chopped 

Curry powder - 3 tbsp

Salt -  to taste ( i added 2 tsp) 

Black pepper powder - 1 tsp

Instructions

1. Turn on Insta pot and put in sauté mode on medium . 
2. Add butter
3. Add onions and green chili and sauté until golden brown
4. Add garlic, ginger, and cook for 1 minute.
5. Add curry powder, salt and pepper and stir for a min or two
6. Add chicken and fry for 2 mins 
7. Add chicken broth and tomatoes. 
8. switch off sauté mode.
9. Now start manual mode and close the sealing and time it for 5 mins
10. Once 5 mins is done let it release pressure for 10 mins.
11. Press Cancel and Open the Instant Pot.
12. Stir in spinach and thin coconut milk and canned coconut milk.
13. Cook soup in sauté’ mode until spinach cooks and soup is heated through.