Instant Pot Chicken Curry With Potatoes
Description
This Instant Pot Chicken Curry with Potatoes is a delicious and easy one-pot dish that will have your family singing your praises! This curry is packed with flavor from the combination of garam masala, curry powder, and other spices, and the potatoes add a creamy texture to the dish. Plus, it's ready in under 30 minutes, making it the perfect weeknight meal. Serve it with naan or over a bed of fluffy basmati rice for a comforting, flavorful dinner.
Prep Time
This Instant Pot Chicken Curry with Potatoes is a quick and easy meal that comes together in about 20 minutes. The prep time is minimal and mostly consists of measuring out the spices and chopping the vegetables. Once the ingredients are prepped, the rest is easy!
Cook Time
This Instant Pot Chicken Curry with Potatoes cooks in just 10 minutes. The Instant Pot does all the work, leaving you with a flavorful, comforting meal in no time at all.
Ingredients
For this Instant Pot Chicken Curry with Potatoes, you'll need:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 14-ounce can light coconut milk
- 1 cup chicken broth
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 cups potatoes, cut into 1-inch cubes
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
To make this Instant Pot Chicken Curry with Potatoes, begin by setting your Instant Pot to the sauté setting. Once hot, add the olive oil, onions, and garlic and cook for 3-4 minutes, or until the onions are translucent. Add the spices (curry powder, garam masala, coriander, cumin, turmeric, salt, and pepper) and cook for 1 minute.
Add the coconut milk and chicken broth, stirring to combine. Add in the chicken and potatoes, stirring to coat in the sauce. Secure the lid on your Instant Pot and set the valve to the sealing position. Cook on high pressure for 10 minutes. When the timer is up, do a quick release of the pressure.
Carefully remove the lid and stir in the fresh cilantro. Serve the curry with lime wedges and your favorite side dish, such as naan or basmati rice.
Equipment
For this Instant Pot Chicken Curry with Potatoes, you'll need an Instant Pot and basic kitchen tools, such as a cutting board, knife, measuring spoons, and stirring spoon.
Notes
This curry can easily be customized to your liking. Feel free to add more or less spices to suit your tastes. You can also swap out the chicken for another protein, such as pork or shrimp. For a vegetarian version, omit the chicken and add more vegetables, such as bell peppers and peas.
Nutrition: Per Serving
This Instant Pot Chicken Curry with Potatoes is a healthy, flavorful meal that's packed with protein and fiber. Each serving contains approximately:
- 290 calories
- 15g fat
- 24g protein
- 15g carbohydrates
- 4g fiber
Recipe Tips
For best results, use boneless, skinless chicken thighs for this Instant Pot Chicken Curry with Potatoes. They're packed with flavor and stay moist and juicy during cooking. You can also use chicken breasts, but be sure to reduce the cooking time to avoid overcooking.
You can make this curry as spicy as you'd like by adding more or less of the spices. If you like it really spicy, try adding a pinch of cayenne pepper or a teaspoon of chili powder.
This Instant Pot Chicken Curry with Potatoes is a great meal-prep dish. The leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stovetop for a quick and easy lunch or dinner.
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