Instant Pot Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pressure-cooker curry with chicken thighs, cauliflower, and coconut milk flavored with curry powder and ginger. Creamy and aromatic, ready in minutes and served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 Tbsp. olive oil or ghee
- 1 ½ cups chopped yellow onion
- 3 tsp. curry powder (divided)
- 2 tsp. kosher salt (divided)
- 1 tsp. pepper (divided)
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. minced fresh garlic
- 2 lb. boneless skinless chicken thighs
- 3 cups cauliflower florets
- 1 13.66 oz. can unsweetened coconut milk
- 1 cup frozen English peas
- 1 Tbsp. fresh lime juice (optional)
- ½ to 1 cup plain whole milk yogurt (optional)
- Hot cooked rice and toasted naan (to serve)
- Fresh cilantro leaves and lime wedges (for garnish)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 8m
- Sodium
- 1653mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1300mg
- Calcium
- 108mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 1653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.