Instant Pot chicken and mushroom coconut curry
An easy chicken and mushroom curry recipe, cooked in coconut milk.
Equipment
Ingredients
- 3 pounds of boneless chicken (approx. 5 pieces of chicken)
- 1 cup of chopped mushrooms eg. white or cremini
- 1 cup of coconut milk
- 1 cup chicken stock
- 1/2 cup of tomato coulis or 1/4 cup of tomato paste
- 2 tablespoons of olive oil
- 2 teaspoons of minced garlic
- 1/2 teaspoon of paprika
- 2-3 sprigs of parsley
- pinch of salt and pepper to taste
Instructions
- Add the olive oil, garlic and onion into the Instant pot and sauté for a couple of minutes until fragrant.
- Add the rest of the ingredients (except the coconut milk), and set the Instant Pot to High Pressure for 14 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes.
- Open the Instant pot and stir in the coconut milk.
- Press the Sauté button again for 5 minutes to let the sauce thicken.
- Let the chicken and mushroom coconut curry rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
- Serve while warm.
Nutrition
Serving: 1gCalories: 778kcalCarbohydrates: 9gProtein: 69gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 28gCholesterol: 257mgSodium: 293mgFiber: 2gSugar: 4g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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