Easy Kid Friendly Chicken Curry
A burst of flavors the whole family will love. Best of all it's made in your instant pot in 15 minutes!
Servings 4 people
- 1 tablespoon coconut oil
- 1 ½ lb chicken thighs boneless, skinless, cubed
- 2 tablespoons red curry paste
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ cup carrots sliced
- ½ cup sweet potato cubed
- ½ yellow bell pepper sliced
- ½ red bell pepper sliced
- 8 ounces full fat coconut milk
- Cashew for garnish
- Fresh basil for garnish
Start by browning the cubed chicken in the coconut oil on ‘sauté mode’. Cook for 3-4 minutes uncovered.
Add curry paste and all of the seasonings. Continue to cook for another 2 minutes to warm up the spices.
Pour in the coconut milk, along with the sweet potato, yellow bell pepper, red bell pepper and carrots.
Return the lid and cook on the ‘pressure cook’ setting for 8-9 minutes. Garnish with fresh basil and cashews. Serve warm basmati rice, quinoa or naan.
Calories: 556kcal | Carbohydrates: 10g | Protein: 30g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 167mg | Sodium: 742mg | Potassium: 644mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6841IU | Vitamin C: 49mg | Calcium: 45mg | Iron: 4mg