The Girl on Bloor · by Taylor Stinson★ 4.7 (7)
Instant Pot Peanut Chicken Curry
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 50%
CARBS 35G31% OF CAL
6G FIBER0G ADDED6G INTRINSIC23G OTHER6G TOTAL SUGAR
FAT 25G50% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken curry made with peanut butter, coconut milk, and warming spices cooked in a pressure cooker. Rich and comforting, ideal for cold evenings with rice or vegetables on the side.
mainindiancurrychicken🥘 pressure cooker🔥 ovendairy freegluten free
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp coconut oil
- 1 lb medium-sized chicken breasts, diced
- 2 carrots, chopped
- 1/4 cup peanut butter
- 4 cloves garlic minced
- 1 tbsp curry powder
- 2 tsp turmeric
- 1 tsp salt
- 1/2 tsp cumin
- 1 (8 oz) can full fat coconut milk
- 1 head cauliflower, chopped into florets
- 1 red pepper, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup cilantro, chopped
- 3 cups cooked basmati or jasmine rice
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 50%
CARBS 35G31% OF CAL
6G FIBER0G ADDED6G INTRINSIC23G OTHER6G TOTAL SUGAR
FAT 25G50% OF CAL
14G SAT11G 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
- 20m
- Cook
- 20m
- Sodium
- 536mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 835mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 536MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.