Instant Pot Indian Butter Chicken and Potato Curry
View original ↗
Mel's Kitchen Cafe · by Mel★ 4.5 (161)

Instant Pot Indian Butter Chicken and Potato Curry

NUTRITION · PER SERVING32M COOK
CAL 33%·PRO 88%
CARBS 76G46% OF CAL
6G FIBER62G OTHER8G TOTAL SUGAR
FAT 21G29% OF CAL
14G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken breast cooked in a creamy butter and tomato curry sauce with warm spices. Made in the Instant Pot for quick weeknight Indian cooking.

mainindiancurrychickengluten free
View the full recipe on Mel's Kitchen Cafe →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil or ghee
  • 1/2 cup diced white (red or yellow onions)
  • 3-4 medium cloves garlic (finely minced or pressed through a garlic press (for about 2 teaspoons))
  • 1/2 tablespoon grated fresh ginger or ginger paste (see note)
  • 2 pounds boneless skinless chicken breasts ((see note if using chicken thighs), cut into about 1-inch pieces)
  • 2 cups peeled (chopped russet, yellow or red potatoes (about 283 grams))
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoons turmeric
  • 1 teaspoon salt (I use coarse, kosher salt)
  • 1/2 teaspoon paprika
  • 2 cans (15-ounces each) tomato sauce
  • 1 (15-ounce) can reduced fat coconut milk
  • 1 to 2 tablespoons butter (optional (but delicious))
  • Hot (cooked rice for serving)
  • Fresh (chopped cilantro, for garnish)
PREP
20M
SODIUM
1105MG
ESTIMATE
COMPLETE

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