Instant Pot Chicken Curry
Are you looking for a delicious, easy-to-make chicken curry recipe? Look no further than this instant pot chicken curry. This dish is packed with flavor and will be a hit with your family!
Servings: 6
Calories: 299kcal
Equipment
Ingredients
- 2 lbs chicken breast
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/2 onion chopped
- 1 tomato
- 1 cup coconut milk
- 1/2 cup chicken broth
- 2 tsp cumin
- 2 tbsp curry
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1/2 tsp salt or to taste
- 2 tsp arrowroot powder
Instructions
- Chop the chicken breast into bite-sized pieces.2 lbs chicken breast
- Also, chop the tomato, onions, and mince the garlic.1/2 onion, 1 tomato, 3 cloves garlic
- Turn the instant pot to sauté mode and add olive oil.2 tbsp olive oil
- Sauté the onions and garlic till translucent.
- Add the chicken breast, spices, and tomato. Mix them together.2 tsp cumin, 2 tbsp curry, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp ground ginger, 1/2 tsp salt
- Pour in the chicken broth and deglaze the pot.1/2 cup chicken broth
- Turn the instant pot to manual and set it to high pressure for 5 minutes.
- Let the pressure naturally release for 10 mins, then quickly release the remaining pressure.
- Turn the instant pot back to sauté mode and pour in the coconut milk.1 cup coconut milk
- Mix together and let simmer for a few minutes.
- If you want to thicken it faster, mix 2 tsp arrowroot powder with 2 tbsp water in a small bowl to make a slurry. Pour it into the chicken curry and stir.2 tsp arrowroot powder
- Taste for salt and adjust.
- Simmer till it thickens to your desired preference.
Video
Notes
This recipe serves 6 and contains 4 net carbs per serving.
- You can control the heat by adding more or less cayenne pepper. You can also add bell pepper, red pepper flakes, or chili powder if you like it extra spicy. Leave them out if you don’t like spicy food.
- Broth already contains salt, so taste the curry sauce before adding any.
- Add a teaspoon or two of unsalted butter to the coconut chicken curry for creamy butter chicken curry.
Nutrition
Calories: 299kcal | Carbohydrates: 5g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 400mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1006IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
