iFoodReal · by Olena Osipov★ 5.0 (4)
Instant Pot Chicken Curry
NUTRITION · PER SERVING52M COOK
CAL 34%·PRO 89%
CARBS 84G49% OF CAL
7G FIBER2G ADDED4G INTRINSIC70G OTHER6G TOTAL SUGAR
FAT 23G31% OF CAL
15G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken breast in a rich, aromatic sauce of coconut milk, curry powder, turmeric, and ginger. Creamy and warming with complex spice notes. A comforting pressure-cooker curry done in under an hour.
mainindiancurrychicken🥘 pressure cookerdairy freegluten free
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large onions (chopped)
- 4 garlic cloves (minced)
- 1 inch fresh ginger (peeled and minced)
- 1 tbsp oil (for frying)
- 2 tbsp yellow curry powder
- 1 tsp turmeric
- 2 lbs boneless & skinless chicken breast or thighs (cut into 1.5″ cubes)
- 14 oz can coconut milk (full fat)
- 1 tbsp maple syrup or honey
- 1 tsp salt
- Ground black pepper (to taste)
- 2 tbsp cold water
- 2 tbsp cornstarch
- 2 tbsp finely chopped cilantro (for garnish)
- Instant Pot brown rice (for serving)
At a glance
PER SERVING · TIME 52M
CAL 34%·PRO 89%
CARBS 84G49% OF CAL
7G FIBER2G ADDED4G INTRINSIC70G OTHER6G TOTAL SUGAR
FAT 23G31% OF CAL
15G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 17m
- Sodium
- 501mg
- Total sugar
- 6g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 794mg
- Calcium
- 83mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.