Recipe Ingredients
- 1 bag McCain Quick Waffle Fries
- 2 lbs. chicken breast, diced
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 1 knob ginger, peeled and minced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 (6 oz.) can tomato paste
- 1/2 cup chicken stock
- 4 tablespoons unsalted butter
- 1/2 cup half and half
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Recipe Directions
- Heat coconut oil in an Instant Pot on sauté. Add the onion and cook until soft and stir in ginger and garlic cooking for about 2 minutes. Stir in curry powder, turmeric, cumin, cayenne, salt, and tomato paste. Stir and cook for an additional 2 to 3 minutes, until heated through. Whisk in chicken stock until combined.
- Cut chicken into 1-inch chunks. Place chicken in the Instant Pot with the tomato mixture, stirring to coat. Scatter butter over chicken, cover, and cook on “slow cook” for 4 hours until chicken is cooked through and reaches an internal temperature of 170°F.
- When the chicken is close to finished cooking, air fry your fries according to the package instructions until crispy.
- Once the chicken is fully cooked, stir in the half and half and lime juice. Serve over the cooked fries and garnish with cilantro.
