Mel's Kitchen Cafe · by Mel★ 4.8 (39)
Pressure Cooker Chicken Curry
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 70%
CARBS 61G46% OF CAL
3G FIBER52G OTHER6G TOTAL SUGAR
FAT 15G25% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken breast in a pressure-cooker curry sauce with coconut milk, tomatoes, and warm spices. Quick and flavorful, served over quinoa.
mainindiancurrychicken🥘 pressure cookerdairy freegluten 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 (can sub canola, vegetable or avocado oil)
- 2 tablespoons curry powder (see note)
- 1/2 cup thinly sliced onion
- 1 tablespoon minced garlic (about 4 medium sized cloves)
- 1 tablespoon minced or grated ginger (about 1-inch piece of ginger (freeze for easier grating or chopping))
- 2 cups chopped Roma tomatoes (see note)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14-ounce) can light coconut milk
- 1 (8-ounce) can tomato sauce
- 1 tablespoon sugar
- 1 1/2 to 2 pounds boneless skinless chicken breasts (cubed)
- Hot cooked rice or quinoa, for serving
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 70%
CARBS 61G46% OF CAL
3G FIBER52G OTHER6G TOTAL SUGAR
FAT 15G25% OF CAL
5G SAT10G 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
- 15m
- Cook
- 15m
- Sodium
- 1069mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 895mg
- Calcium
- 51mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1069MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.