Instant Pot Chicken Curry
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Skinny Spatula · by Alice | Skinny Spatula★ 5.0

Instant Pot Chicken Curry

NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 73%
CARBS 35G25% OF CAL
13G FIBER11G OTHER10G TOTAL SUGAR
FAT 31G50% OF CAL
19G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick pressure cooker curry with tender chicken, warm spices, coconut milk, and lentils. Balanced heat and flavor in just 30 minutes for an easy weeknight dinner.

mainindiancurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, diced
  • 1 medium red pepper, sliced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 1 small fresh red chilli, deseeded and finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon mild red chili powder
  • 1/2 teaspoon ground turmeric
  • 1 lb (450 g) chicken breast, cut into 1-inch pieces
  • 1 cup (200 ml) passata (tomato sauce)
  • 1 can (14 oz / 400 g) green lentils, drained and rinsed
  • 1/2 cup (100 ml) water
  • 1 cup (200 ml) coconut milk
  • Juice of 1/2 lime
  • Handful fresh cilantro (coriander)
  • Salt and pepper to taste
PREP
10M
SODIUM
771MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.