Instant Pot Coconut Curry Chicken
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Diethood · by Katerina Petrovska★ 4.9 (23)

Instant Pot Coconut Curry Chicken

NUTRITION · PER SERVING30M COOK
CAL 40%·PRO 91%
CARBS 66G33% OF CAL
7G FIBER0G ADDED0G INTRINSIC52G OTHER7G TOTAL SUGAR
FAT 41G45% OF CAL
22G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy coconut chicken curry made in the Instant Pot with warming spices and tomato. Ready in 30 minutes for a flavorful, comforting dinner.

mainindiancurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil
  • 1 small yellow onion (diced)
  • 1 small red bell pepper (thinly sliced into strips)
  • 1½ to 2 pounds boneless, skinless chicken thighs (cut into 1-1/2 inch pieces)
  • 4 cloves garlic (minced)
  • 2 tablespoons curry powder
  • 1 tablespoon dried basil
  • 1 teaspoon ground ginger (or to taste)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (or to taste)
  • ¼ teaspoon white pepper (optional)
  • 2 tablespoons tomato paste
  • 13.6 ounces canned unsweetened full fat coconut milk
  • 1½ tablespoons cornstarch
  • cooked rice (for serving)
  • chopped fresh cilantro (for garnish)
PREP
10M
SODIUM
1176MG
ESTIMATE
COMPLETE

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