one pot chicken curry
another instant pot friendly option for a quick, high vegetable dinner! Goes great with leftover chicken or fish diced up to save time on a weekday.
Servings: 4 servings
Calories: 606kcal
Ingredients
- 1 cup brown rice or cauliflower rice optional
- 1 tbsp olive oil
- 2 chicken breasts diced
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp curry powder or more to taste
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 tbsp tomato paste
- 1.5 cups water
- 1 small head cauliflower diced
- 2 carrots sliced
- 1 cup peas or edamame frozen or fresh
- 1 can coconut milk use light if high cholesterol
- 2 tbsp arrowroot powder or corn starch
- fresh cilantro for topping
Instructions
- if cooking rice, cook according to package directions
- heat olive oil in a large pot or instant pot, add the diced chicken and cook on medium high for a couple of minutes per side
- turn the heat to medium and add the onion, garlic and ginger until soft
- add the curry powder, cinnamon, cumin, tomato paste and water and bring to a boil
- add cauliflower and carrot and simmer until soft, if using instant pot cook on high with the pressure valve closed for 5 minutes then quick release when time is done
- add the frozen peas, coconut milk and arrowroot powder and allow to summer until you reach desired consistency and chicken has reached 165F internal temperature
- plate and serve with fresh cilantro and rice of choice
Nutrition
Calories: 606kcal | Carbohydrates: 56g | Protein: 34g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 227mg | Potassium: 1271mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5487IU | Vitamin C: 55mg | Calcium: 102mg | Iron: 6mg