Description
This easy chicken curry is a delicious and hassle-free meal that showcases the convenience of instant pot cooking, delivering rich flavors in a fraction of the time.
Ingredients
Scale
- 1 lb chicken, diced
- 2 cups coconut milk
- 2 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup chicken broth
- Salt to taste
- Pepper to taste
Instructions
- Prepare all ingredients by chopping vegetables and measuring spices.
- Set the instant pot to the sauté function and add the chopped onion, cooking until translucent.
- Add the minced garlic and ginger, sautéing for another minute until fragrant.
- Stir in the diced chicken and cook until lightly browned on all sides.
- Add the curry powder, stirring to coat the chicken evenly.
- Pour in the coconut milk and chicken broth, mixing well.
- Season with salt and pepper to taste.
- Close the lid of the instant pot and set it to cook on high pressure for 10 minutes.
- Once cooking is complete, allow for natural pressure release for 5 minutes before quick releasing any remaining pressure.
- Open the lid carefully and stir the curry before serving.
- Serve hot with rice or bread.
Notes
- Allowing natural pressure release enhances the flavor and keeps the chicken tender.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: pressure cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Keywords: instant pot, chicken curry, quick dinner, easy recipes, flavorful meals