Instant Pot Chicken Curry
Ingredients
-
1
tablespoon
oil
-
1¼
pounds
chicken cutlets or thighs, cut into 1-inch pieces
-
2
tablespoons
tomato paste
-
2
tablespoons
curry powder
-
¼
teaspoon
garlic powder
-
¼
teaspoon
ground ginger
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
medium
onion, chopped
-
4
medium
carrots, chopped
-
2
medium
white potatoes, chopped
-
1
cup
reduced-sodium chicken broth
-
½
cup
full-fat coconut milk or yogurt
Instructions
- Heat oil in the Instant Pot on Sauté mode and cook the chicken until browned.
- Add tomato paste, curry powder, garlic powder, ground ginger, salt, and pepper, and mix well.
- Add chopped onion, carrots, potatoes, and chicken broth, stirring to combine.
- Lock the lid and cook on high pressure for 8 minutes.
- Allow pressure to release naturally for 10 minutes, then perform a quick release.
- Stir in coconut milk or yogurt and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
275
Total fat
9.6g
Total carbohydrates
23.4g
Total protein
24.9g
Sodium
233.6mg
Cholesterol
68.9mg
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