I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it’s easy to whip up on weeknights. Plus, leftovers taste great for lunch. —Jess Apfe, Berkeley, California,
Ingredients
- 2 tablespoons olive oil or ghee, divided
- 1 pound boneless skinless chicken thighs, cubed
- 1 large onion, chopped
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 cup chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- Chopped fresh cilantro
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Directions
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Nutrition Facts
1 cup: 278 calories, 15g fat (3g saturated fat), 76mg cholesterol, 356mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 23g protein.
