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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

  1. 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.
  2. 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.
  3. When the chicken is close to finished cooking, air fry your fries according to the package instructions until crispy.
  4. Once the chicken is fully cooked, stir in the half and half and lime juice. Serve over the cooked fries and garnish with cilantro.

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