1bell pepperseeded, and cut into ½ inch pieces (use any color you wish)
1teaspoonminced garlicabout 2 large cloves
2tablespoonstomato paste
1 - 2tablespoonscurry powder
1teaspoondried thyme
1teaspoonsweet paprika
¼teaspooncayenne pepper (or to taste0
114.5 ounce can diced tomatoes (lightly chopped)
½cupmango chutney
½cuplow-sodium chicken broth
6large bone-in chicken thighsskin removed - you can use leg/thigh combos
Salt and freshly ground pepper
Garnish
Minced fresh parsley
1Granny Smith applecored and diced
¼cuptoasted sliced almonds
Instructions
Set your instant pot* to sauté. When hot, add the oil along with the onions and bell pepper; sauté until soft, about 5 minutes. Stir in the garlic, tomato paste, curry powder, thyme, paprika, and cayenne. Saute for about 2 minutes, then add the tomatoes, chutney, and chicken broth. Stir well, then nestle the chicken thighs into the sauce.
Change Instant Pot setting to slow cooker - low.
Cover and cook for 4 - 6 hours on low.
Serve chicken and sauce with white rice; sprinkle the parsley, apple pieces, and almonds on top.
Notes
*Cooking without an Instant Pot
If you don't have an instant pot, no problem. You can either sauté the ingredients in a small skillet on top of the stove, then add to the slow-cooker OR microwave the onions, pepper, tomato paste, curry powder garlic, oil, thyme, paprika, and the cayenne in a microwave-safe bowl, stirring occasionally, until the onions are soft, about 5 minutes total (set for 2-minute intervals) and then add to the slow-cooker.
No Instant Pot OR Slow-Cooker?
Use a Dutch oven with a heavy lid. Heat the oven to 325°F. Make the recipe as done for the instant pot, then place in the oven to cook for about 1 ½ hours. If you prefer a longer cook time, take the oven temperature down to 250°F. and cook for 3 hours.Pressure CookerMake the recipe as written, bring it to a simmer, and cover the pressure cooker. Bring to pressure and cook for 1 hour. Use the natural release method.