Description
A flavorful and aromatic Instant Pot Chicken Curry that is quick and easy to prepare. This dish is a perfect blend of tender chicken, vegetables, and exotic spices in a creamy coconut sauce.
Ingredients
Units
Scale
Main Ingredients:
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 1 lb chicken breasts, diced
- 4 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
- 1 (396mL) can coconut milk (full fat)
- 1/2 cup chicken broth
Additional Ingredients:
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- Fresh chopped cilantro, to serve
- Basmati rice
- - 1 cup basmati rice
- - 1 cup water
- - 1 tsp butter
- - 1/2 tsp salt
Instructions
- Add Ingredients: Add all main ingredients to the Instant Pot in the order listed, except for bell peppers, rice, and cilantro. Seal the lid.
- Cook: Pressure cook on high for 3 minutes. Meanwhile, cook basmati rice separately.
- Release Pressure: Quick release pressure, add bell peppers, and let sit for 5 minutes.
- Serve: Serve with cooked rice, garnish with cilantro, and enjoy!
Notes
- Serve with cauliflower rice or naan for a low-carb option.
- Customize with additional veggies like mushrooms, green beans, or chickpeas.
- Store leftovers in the fridge for 4-5 days or freeze for up to 4 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
