Pressure Cooker Coconut Chicken Curry
Make Pressure Cooker Coconut Chicken Curry with tender chicken, coconut milk, and spice!
Author: Mommy Hates Cooking
Meal Type: Dinner
Cuisine: Indian
Difficulty: EASY
Prep. Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6 serving
Calories: 459 kcal per serving
Ingredients
- ½ Tbsps - Grapeseed Oil
- 2 Pounds - Boneless, Skinless Chicken Breast
- ½ Cups - Sweet Onion
- ½ Cups - Chicken Broth
- 14 ½ ounce - Canned Diced Tomatoes
- 1 Tbsp - Curry Powder
- ½ tsp - ground ginger
- ½ Tsps - Garlic Salt
- ½ Tsps - Ground Cinnamon
- Dash - Cumin
- 13 ½ Oz - Canned Coconut Milk (Reserve Water)
- 1 Tbsp - Corn Starch
- Jasmine Rice
Instructions
- Cut the chicken breast into small bite-size chunks.
- Turn the Pressure Cooker to the SAUTE function, add in the grapeseed oil, along with the chicken and onion.
- Saute the chicken until it's cooked throughouly.
- Turn to OFF.
- With the chicken and onion already in the pot of the Pressure Cooker, add in the chicken broth, diced tomatoes, curry powder, ginger, garlic salt, cinnamon, and cumin.
- Stir this up well.
- Secure the pressure cooker lid and set the nozzle to SEAL.
- Cook on HIGH pressure for 5 minutes.
- Quick release by moving the nozzle to VENT.
- Carefully remove the lid.
- Stir in the canned coconut milk into the pot of the Pressure Cooker, pouring the water in a small dish - this will be used to create the slurry.
- Combine the coconut water with 1 TBSP of cornstarch and mix this well to create a slurry.
- Turn to the SAUTE function on HIGH.
- Carefully whisk the slurry into the pot of the Pressure Cooker, let this sit for about 1-2 minutes until it thicken up the curry.
- Serve over cooked Jasmine Rice.
Nutrition
Energy: 459 kcal | Total Fat: 20 g | Saturated: 13 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 111 mg | Total Carbs: 32 g | Fiber: 1 g | Sugars: 1 g | Proteins: 39 g | Sodium: 405 mg | Polyunsaturated: 2 g | Monounsaturated: 2 g
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