Description
A quick, nutritious one-pot meal featuring the rich creaminess of coconut milk and aromatic spices.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh cilantro for garnish
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add olive oil and let it heat up.
- Sauté the aromatics: Add the chopped onion, minced garlic, and ginger. Cook until fragrant, about 3-4 minutes.
- Add the chicken: Stir in the diced chicken and cook until browned on all sides, roughly 5-7 minutes.
- Mix in the spices: Sprinkle curry powder, cumin, turmeric, salt, and pepper over the chicken, ensuring it’s well-coated.
- Pour in coconut milk and chicken broth: Combine these two liquids, stirring well.
- Secure the lid: Close your Instant Pot and set it to cook on ‘Manual’ high pressure for 10 minutes.
- Release the pressure: Once cooking is complete, perform a quick release of the pressure and carefully open the lid.
- Garnish and serve: Stir your curry and garnish with fresh cilantro before serving. Enjoy it hot over basmati rice!
Notes
Can substitute chicken with chickpeas for a vegetarian version. Serve with basmati rice, quinoa, or naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: coconut chicken curry, one pot meal, quick dinner, healthy recipe