Pressure Cooker Chicken Curry
Ingredients
The base
-
1
tablespoon
olive oil
-
2
tablespoons
curry powder
-
½
cup
thinly sliced onion
-
1
tablespoon
minced garlic
-
1
tablespoon
minced or grated ginger
-
2
cups
chopped Roma tomatoes
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
1
14-ounce can
light coconut milk
-
1
8-ounce can
tomato sauce
-
1
tablespoon
sugar
The protein
-
1 ½ to 2
pounds
boneless skinless chicken breasts, cubed
For serving
-
Hot cooked
rice or quinoa
Instructions
- Heat oil in a pressure cooker and add curry powder, cooking for 30-45 seconds.
- Add onion, garlic, and ginger, cooking for another 30 seconds.
- Stir in tomatoes, salt, pepper, coconut milk, tomato sauce, and sugar.
- Close the lid and cook under high pressure for 10-12 minutes.
- Release the pressure and add seasoned chicken, cooking for an additional 3 minutes.
- Let pressure naturally release, then season to taste and serve over rice or quinoa.
Nutrition Facts (estimated)
Servings
6
Calories
294
Total fat
11g
Total carbohydrates
12g
Total protein
34g
Sodium
822mg
Cholesterol
97mg
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