Little Sunny Kitchen · by Diana★ 5.0 (16)
Instant Pot Coconut Curry Chicken
NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 78%
CARBS 59G37% OF CAL
3G FIBER0G ADDED5G INTRINSIC52G OTHER5G TOTAL SUGAR
FAT 28G39% OF CAL
19G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mild, creamy coconut curry made in an Instant Pot with chicken breast, vegetables, and aromatic spices. Served over rice for an easy weeknight meal.
mainindiancurrybowlchicken🥘 pressure cookerdairy freegluten free
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegetable oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons mild curry powder
- 1 cup (250 ml) vegetable stock
- 2 pounds (900 grams) chicken breasts (cubed into bite-size or 1 inch pieces)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can full fat coconut milk
- 1 red bell pepper (diced)
- 1 lime (juiced)
- 1 tablespoon fresh cilantro leaves (chopped)
- Cooked rice (for serving)
At a glance
PER SERVING · TIME 30M
CAL 32%·PRO 78%
CARBS 59G37% OF CAL
3G FIBER0G ADDED5G INTRINSIC52G OTHER5G TOTAL SUGAR
FAT 28G39% OF CAL
19G SAT9G 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
- 10m
- Cook
- 10m
- Sodium
- 1081mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 838mg
- Calcium
- 49mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1081MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.