Instant Pot Chicken Curry with Coconut Rice
Ingredients
The Chicken Curry
-
2
Tablespoons
Olive Oil
-
2
pounds
Boneless Skinless Chicken Breasts, cut into 2” pieces
-
1
teaspoon
Salt (or to taste)
-
½
teaspoon
Black Pepper
-
1
Onion,
diced
-
4
cloves
Garlic, minced
-
2
teaspoons
Ginger Paste (or ground ginger)
-
¼
teaspoon
Red Pepper Flakes (add more for spicy)
-
½
teaspoon
Cumin
-
½
teaspoon
Coriander Powder
-
2
Tablespoons
Curry Powder
-
1
cup
Chicken Broth
-
1
(14.5 oz) can
Diced Tomatoes, drained
-
2
Tablespoons
Tomato Paste
-
2
Tablespoons
Sugar
The Coconut Rice
-
2
cups
Jasmine Rice
-
1
14 oz can
Coconut Milk
-
1 ½
cups
Water
-
1
teaspoon
Salt
-
1
teaspoon
Sugar
-
to taste
Parsley or Cilantro Leaves, for garnish
Instructions
- Rinse the Jasmine rice until the water runs clear, then drain and add to a medium saucepan.
- Add coconut milk, water, salt, and sugar to the rice, stirring to combine, and bring to a boil.
- Reduce heat to low, cover, and cook for 20 minutes while preparing the chicken curry.
- Turn the Instant Pot to sauté mode; add olive oil, onion, garlic, ginger, red pepper flakes, cumin, and coriander powder, and sauté until fragrant.
- Scrape the bottom of the pot, then add the remaining chicken curry ingredients without stirring.
- Close the lid and set the steam release knob to sealing; pressure cook on high for 4 minutes.
- After cooking, let the pot sit undisturbed for 10 minutes for natural release, then release remaining steam.
- Fluff the coconut rice with a fork after uncovering and serve the chicken curry over the rice, garnished with parsley or cilantro.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
335
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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