Ingrédients (4 portions)

Cubed chicken 2 lb

Chopped onion 1 unit

Garlic 4 cloves

Ginger 1 tbsp

Curry powder 2 tbsp

Crushed tomatoes 1 cup

Coconut milk 1 cup

Broth 1/2 cup

Salt to taste

Cilantro to taste

Préparation

Sauté onion, garlic, and ginger using the Sauté mode.

Add curry powder and cook for 30 seconds.

Add chicken, tomatoes, broth, and coconut milk.

Cook on high pressure for approximately 6 to 8 minutes.

Allow a natural release for 10 minutes.

Adjust seasoning and garnish with cilantro.

Notes & Astuces du chef

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-chicken-curry/. This is a summarized French version for the website. Estimated nutrition per serving is for filling out the recipe card, unless otherwise indicated. No fish/seafood.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté Easy	Préparation 15 min	Cuisson - min	Repos 10 min	Portions 4
Méthode Instant Pot	Origine Autre	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

Cubed chicken 2 lb
Chopped onion 1 unit
Garlic 4 cloves
Ginger 1 tbsp
Curry powder 2 tbsp
Crushed tomatoes 1 cup
Coconut milk 1 cup
Broth 1/2 cup
Salt to taste
Cilantro to taste

Préparation

Sauté onion, garlic, and ginger using the Sauté mode.
Add curry powder and cook for 30 seconds.
Add chicken, tomatoes, broth, and coconut milk.
Cook on high pressure for approximately 6 to 8 minutes.
Allow a natural release for 10 minutes.
Adjust seasoning and garnish with cilantro.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

480 kcal

Calories

34g

Protéines

22g

Glucides

29g

Lipides

Fibres

780mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)