Chicken Potato Curry
Instant Pot chicken and potato curry with apple, tomatoes and coconut milk in a warm blend of Indian spices.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutrition
508
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 kg | chicken breasts | |
| 1 kg | potatoes, chopped | |
| 1 | apple, diced | |
| 4 | garlic cloves | |
| 3 tbsp | 45 ml | ginger |
| 2 tsp | 10 ml | olive oil |
| 1 | small onion, chopped | |
| 2 cups | 480 ml | diced tomatoes |
| 1 cup | 240 ml | coconut milk |
| 1 cup | 240 ml | chicken broth |
| 2 tbsp | 30 ml | curry |
| 1 tsp | 5 ml | salt |
| 1/2 tsp | 2.5 ml | black pepper |
| 2 tbsp | 30 ml | garam masala |
| 1 tsp | 5 ml | turmeric |
| 1 tsp | 5 ml | coriander |
| 1 tsp | 5 ml | cumin |
Instructions
- Turn on the Instant Pot and select Saute.
- Add olive oil, apple, ginger, onions and saute for 3 minutes.
- Add spices and garlic and saute for 2 minutes.
- Add chicken, potatoes, tomatoes, coconut milk and chicken broth to the Instant Pot.
- Select Cancel and close the lid.
- Set the Instant Pot to Manual at high pressure and cook for 10 minutes. Release the pressure quickly through the steam vent.
- Open the lid, garnish with cilantro and serve.