Description
A comforting and nutritious coconut chicken curry that’s quick to prepare and perfect for weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Basmati rice for serving
Instructions
- Set your Instant Pot to sauté mode. Add the chopped onions, minced garlic, and grated ginger. Sauté until fragrant, around 2-3 minutes.
- Stir in the cubed chicken and cook until slightly browned, about 5 minutes.
- Add the curry powder, turmeric, salt, and pepper. Stir to coat the chicken evenly with spices.
- Pour in the coconut milk and chicken broth, mixing thoroughly.
- Close the lid on the Instant Pot and set it to manual high pressure for 10 minutes.
- Once the cooking is complete, allow for a natural release of pressure for about 10 minutes before opening the lid.
- Serve hot, garnished with fresh cilantro, alongside fluffy basmati rice.
Notes
For a vegetarian version, substitute chicken for tofu or chickpeas, and for a low-carb option, use cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: easy chicken curry, coconut curry, weeknight dinner, healthy recipe