CURRY CHICKEN AND RICE
1 pound chicken thighs, 1 cup seasoned flour (self-rising flour, Cajun seasoning salt, black pepper, and granulated garlic), 2 1/2 teaspoon curry powder, 1/4 teaspoon cayenne, 1/2 teaspoon seasoning salt, 1/4 teaspoon turmeric powder, 1/4 teaspoon black pepper, 2 garlic cloves, minced, 1/4 teaspoons fresh ginger, peeled and minced, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon coriander seeds, 2 tablespoons coconut flakes, 1/2 cup red onion, sliced, 1 (8 oz.) carton plain yogurt, 1 bay leaf, 1(14 oz.) can coconut milk, 1 cup mango, peeled and chopped, oil for frying, 1 cup cooked balsamic rice.
Get out the skillet, add oil. Heat oil to 450 degrees. Add the chicken to the seasoned flour, shake to coat. Add chicken to the oil and fry until golden brown, remove from the skillet and set aside. Dump the yogurt into a large bowl. Add the turmeric, chili powder, salt and half the chili powder, mix well. Add the chicken and marinade in the refrigerate for 3 hours. Clean the skillet, heat the skillet until it starts to smoke, reduce the heat, add the cayenne, remaining chili powder, ginger, cumin, and coriander seed, stir for about 15-seconds or until the aroma of the spices fill the room, remove from the heat and set aside. Get out the instal pot. Add the chicken, and all the ingredients except the mangos, coconut flakes, and rice. Set the insta pot for 20-minutes. When the timer goes off, and the pot cools off enough to open add the mangos, and coconut flakes, mix well.
Serve over rice, garnish with flat leaf parsley and lime wedges. I won’t have to go to the chicken withdrawal rehabilitation clinic, I’m eating chicken.