Chicken and lentil curry made in the Instant Pot with chicken thighs, diced tomatoes, coconut milk, lentils, garlic, ginger, garam masala, turmeric, fresh lime juice and cilantro. Served over fluffy Jasmine rice.
To Cook in the Crock Pot: Place all ingredients, except cilantro and Jasmine rice, into the crock pot and stir to combine. Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks. Stir in lime juice (if using) and cilantro. Serve over cooked Jasmine rice with more chopped cilantro, if desired.
Keywords: ethnic, butter chicken, coconut chicken, lentil dal, easy, healthy