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Instant Pot Chicken Curry
A creamy and rich curry bursting with exotic Indian flavors…
Course
Main Course
Cuisine
Indian
Keyword
chicken thighs, coconut milk, Mango Chicken Curry, Vietnamese Chicken Curry
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
433
kcal
Author
Corrie
Ingredients
1 ½
lb
chicken thighs
boneless, skinless
13 ½
oz
milk
3
potatoes
peeled and cut into pieces
½
onion
diced
2 ½
tablespoon
curry powder
2
tablespoon
fish sauce
1
teaspoon
salt
1
tablespoon
coconut oil
1
stalk
lemongrass
cut into 3 inch pieces and pounded
3
carrots
peeled and chopped
3
garlic cloves
finely minced
½
tablespoon
ginger
freshly grated
2
teaspoon
sugar
½
tablespoon
bay leaf
1 ½
tablespoon
all purpose flour
cilantro
to garnish
Instructions
In a large bowl mix curry powder, kosher salt, garlic, ginger and chicken thighs.
Press "saute" and add coconut oil to the Instant Pot.
Add chicken to the Instant Pot and saute for 2 minutes.
Add onions and flour and saute for s more minute.
Add milk, fish sauce, sugar, bay leaf, and lemongrass and mix well. Saute for 2 minutes.
Close the lid and cook for 2 minutes on high pressure.
When cooking time is complete, wait for a natural release.
Open the lid and add potatoes and carrots. Stir well.
Close the lid and cook on high pressure for 3 minutes.
When cooking time is complete, wait for a natural release.
Open the lid, dish out and garnish with cilantro.
Serve and enjoy!
Video
Nutrition
Calories:
433
kcal
|
Carbohydrates:
32
g
|
Protein:
24
g
|
Fat:
24
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
118
mg
|
Sodium:
1003
mg
|
Potassium:
961
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
5325
IU
|
Vitamin C:
24
mg
|
Calcium:
127
mg
|
Iron:
3
mg