Instant Pot Chicken Curry

HEALTHY. DELICIOUS.(1)
Jan: "Exceeded my expectations but due to what I had on…" Read More
10Ingredients
25Minutes
500Calories

Ingredients

US|METRIC
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh ginger (minced)
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken thighs (or breasts, cut into bite-sized pieces)
  • 1/4 cup curry powder
  • 15 ounces coconut cream (or full fat coconut milk)
  • 1/4 teaspoon salt
  • 8 ounces tomato sauce (optional, for a less spicy curry)
  • cauliflower rice
  • cilantro
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    NutritionView More

    500Calories
    Sodium18% DV440mg
    Fat55% DV36g
    Protein71% DV36g
    Carbs5% DV14g
    Fiber16% DV4g
    Calories500Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol100mg33%
    Sodium440mg18%
    Potassium1050mg30%
    Protein36g71%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A15%
    Vitamin C20%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jan a year ago
    Exceeded my expectations but due to what I had on hand I tweaked out of necessity - used generous spoon of tomato paste and a little water instead of tomato sauce, I added a tsp of harissa and a dot of butter to reduce the square in sauté mode after I removed the chicken pieces. I served Iw avocado slices with lime juice squeezed on it as a salad and roasted some sliced butternut squash and put a slice into the sauce when I added the chicken back in before serving. I iwill make this again!

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