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A buttery simmer sauce from DOSA shines in this easy weeknight curry packed with tender chicken and mild cauliflower. Let the Instant Pot do the heavy lifting — this dinner comes together in a blast.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Jalapeño pepper (optional)
Boneless, skinless chicken thighs (see note below)
Butter simmer sauce
What You'll Need
Core and cut the cauliflower into about 4 cups of bite-size florets, reserving the rest for another use. Mince the jalapeño, if using. Slice the chicken thighs into strips.
Add the chicken, cauliflower, and simmer sauce to the Instant Pot. Add the minced jalapeño, if you’d like a little heat. Cover, seal the vent, and cook on high pressure until the chicken and cauliflower are completely tender, 5 minutes. Quick-release the pressure. Season to taste with salt.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Pick the cilantro leaves and toss the stems.
Heap the rice in bowls and spoon the butter chicken over. Dollop with yogurt, sprinkle with the cilantro leaves, and serve warm.