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Instant Pot Marinated Chicken Curry
Course
Main Course
Cuisine
Vietnamese
Keyword
chicken thighs, Marinated Chicken Curry, scallions
Prep Time
20
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
36
minutes
minutes
Servings
8
Calories
411
kcal
Author
Corrie
Ingredients
5
garlic cloves
minced finely
1
tablespoon
fresh ginger
grated
1
tablespoon
yellow curry powder
salt
as required
3
lb
skinless, boneless chicken thighs
cut into pieces
2
tablespoon
coconut oil
1
large
onion
chopped
3
tablespoon
all purpose flour
2
stalks
fresh lemongrass
sliced and pounded
4
tablespoon
yellow curry powder
4
tablespoon
fish sauce
4
tablespoon
granulated sugar
salt
as required
2 (13½-ounce)
cans coconut milk
6
red potatoes
peeled and cut into bite sized pieces
6
medium
carrots
peeled and cut into bite sized pieces
2
scallions (green part)
chopped
Instructions
For the marinade: place all the ingredients except the chicken breasts in a large bowl and mix until well combined.
Add the chicken pieces and coat with marinade generously.
Refrigerate to marinate for about 1-2 hours.
Add the oil in the Instant Pot and select “Sauté”. Now, add the chicken pieces and cook or about 5 minutes.
With the spoon, push the chicken to one side of the pot.
In the pot, add the onions and cook for about 3 minutes.
Stir in the flour and cook for about 2 minutes, stirring continuously.
Select “Cancel” and stir in the lemongrass pieces, curry powder, fish sauce, sugar and coconut milk.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 2 minutes.
Press “Cancel” and allow a natural release for about 5 minutes and then, do a quick release.
Carefully, remove the lid and add the potatoes and carrots.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 4 minutes.
Press “Cancel” and allow a natural release for about 5 minutes and then, do a quick release.
Carefully, remove the lid and serve hot with the garnishing of scallions.
Nutrition
Calories:
411
kcal
|
Carbohydrates:
41
g
|
Protein:
37
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
162
mg
|
Sodium:
920
mg
|
Potassium:
1358
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
7697
IU
|
Vitamin C:
18
mg
|
Calcium:
59
mg
|
Iron:
3
mg