Instant Pot Chicken Curry
This creamy chicken curry is made in the Instant Pot, so it's a quick and easy meal for weeknights or weekends. You can use any curry powder that you have on hand, so the finished dish can be as spicy or as mild as you like, and it is suitable for paleo, keto, gluten-free, and low carb diets.
Equipment
Ingredients
- 1½ pounds boneless skinless chicken breast raw
- 3 cloves garlic pressed in a garlic press
- 1½ tablespoons curry powder Red curry is my favorite, but you can use any curry powder you have.
- 1 teaspoon turmeric
- 1 can fire-roasted diced tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cans coconut milk get the full fat version or you will be sorry
- 1 tablespoon coconut oil
Instructions
- Place the chicken breasts in the Instant Pot. Mix in garlic, curry, turmeric, tomatoes, salt, pepper, and the just the liquid from the coconut milk. (Reserve the cream from the coconut milk; you will add it after cooking.)
- Set the pot to manual or high for 8 minutes. Once finished, do a quick release.
- Remove the chicken from the pot, but leave the sauce behind. Add in the coconut cream and coconut oil. Sauté in the pot for 10 minutes to reduce and thicken the sauce.
- Serve the chicken over Basmati rice or cauliflower rice. Drizzle extra sauce over everything.
Nutrition
Calories: 361kcal | Carbohydrates: 8g | Protein: 27g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 638mg | Potassium: 670mg | Fiber: 1g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 5mg
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