When one of the largest halal food brands in the nation reached out to collaborate on a dish, I had to refresh my email and read it again-- it was true indeed. Not just one, but both Crescent Foods and Saffron Road, the two nationwide halal food companies that are sold in Walmart, Whole Foods, Kroger, Wegmans and so much more were looking forward to working with Imanistan.
They sent me two exciting products to try. Saffron Road's new simmer sauces make dinner a breeze, and they had such tantalizing flavors to try. I worked with the coconut curry, a tantalizing mix of flavors all in one pouch ready to go. Crescent Foods sent me their delectable boneless skinless chicken thighs. It arrived the very next day on my doorstep, packaged in a freezer box with dry ice, and just as cold to the touch as if I had taken it off the grocery store shelf that instant myself.
When I was thinking about what recipe to create, I wanted to stay true to the intention of the brands. They wanted to make eating delicious halal meals accessible and easy for all. And what better way to do that than with my Instant Pot, a tool that has made recipes absolutely foolproof to copy at home.
I thought about all of my favorite restaurants-- what if you could enjoy a piece of San Francisco's iconic Burma Superstar, a restaurant that has become a viral sensation, in your own home? I dream about their Coconut Chicken Curry regularly and would travel across the country just to have some again. And so with some trial and error, a little bit of recipe writing and practice, I refined the recipe. I present to you a masterpiece I am so proud to share: Burma Superstar's Coconut Chicken Curry Recipe (an easy Instant Pot recipe)!
I have a 20% off code from all SaffronRoad.com orders with code: Imanistan (valid 3/31-4/3).
Check out the Full tutorial video here!
Instant Pot Burma SuperStar Coconut Chicken Curry Recipe
· 2 lbs boneless chicken thighs
· 1 pack Saffron Road Coconut Curry Simmer Sauce
· 1 tbsp paprika
· 1 cup cilantro for garnish
· 2 tsp salt
· 1/3 cup canola oil
· 1 diced yellow onion
· 2 tbsp minced garlic
· 1.5 tbsp fish sauce
· 1.5 cup water
· 1 lemon for garnish
Place your diced onion and oil Into InstantPot. Turn on saute mode and cook. Add In minced garlic when onions are almost golden brown, cooking for 1 minute.
Add in your spices and mix until well incorporated. Turn off saute mode
Add your chicken to the InstantPot as well as the complete simmer sauce packet. Place water into empty simmer sauce packet, swish to get remaining sauce and add to Instant Pot. Add salt.
Place lid of Instant Pot on, closing valve to seal. Turn on pressure cook mode to 8 minutes on high pressure. Allow It to cook and natural release for 10 minutes.
Carefully open lid after 10 minutes of natural release. Turn off pressure cook mode. Turn on saute mode, add In fish sauce. Allow to come to a boil, and turn off saute mode. Serve with rice, garnish with chopped cilantro and lemon