– chicken – flour + water – peanut butter – coconut milk – curry paste – salt – cayenne pepper – red pepper – ginger – cooking oil
Dice chicken breast and/or thighs into 1-inch cubes.
In a large bowl, stir together the arrowroot flour and 2 tbsp water, and 1 tsp of salt. Marinated the chicken in the mix.
Turn on the instant pot on saute mode.
Add 1 tbsp oil to the instant pot and heat until shimmering. Saute the bell pepper for a couple of minutes or until they are slightly soft.