Instant Pot Yellow Chicken Curry and Jasmine Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant yellow curry with chicken, potatoes, and chickpeas cooked in coconut milk and served with jasmine rice, all made in a pressure cooker. Aromatic and rich, ready quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tsp olive oil
- 1 medium yellow or white onion, diced
- 2 garlic cloves, minced
- 1 lb Russet potatoes, peeled and cut into bite-size cubes
- 1 1/2 lbs boneless skinless chicken breasts (uncooked), cut into bite-size cubes
- 1 (15 oz) can chickpeas, rinsed and drained (OPTIONAL)
- 2 Tbsp brown sugar
- 1 Tbsp minced fresh ginger
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp ground corinader seed
- 1 tsp kosher salt
- 1/2 tsp crushed red pepper
- 2 cups chicken broth (you can also use 2 tsp better than bouillon and 2 cups water)
- 1 1/2 cups water
- 1 1/2 cups jasmine rice, rinsed
- 1 (13.5 oz) can coconut milk
- 3 Tbsp cornstarch
- 3 Tbsp water
- 1 lime, juiced
- Salt and pepper
- Cilantro, for garnish
At a glance
PER SERVING · TIME 25M
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
- 5m
- Sodium
- 854mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 975mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 854MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.