Enjoy simpler to prepare Instant Pot curry chicken with your family. This dish has rich creamy taste with no dairy that you would want to show off to your friends.
Like everybody, we look forward to having a nice relaxing weekend and eat out. But you don’t want to eat out all the times. Over the years we have changed out lifestyle a bit, in fact lately we eat more at home than restaurant.
So, started thinking of what to make this short weekend, we did not want to spend too much time cooking as we still have to finish preparing on our taxes.
We typically prefer low fat dishes… one with health heart fat. We stay away from hydrogenated oils or spreads. So, for oil we use canola oil, olive oil, sesame oil which contains minimal saturated fat and is part of our normal diet.
During weekends sometimes it becomes harder to come up with ideas on the spot. To have more personal time in weekends, we try to plan and buy groceries ahead of time.
A while back we bought blanched almond flour for making almond flour cookies. We had plenty of leftover and decided to make good use of for making creamy chicken curry.
We thought about first making on stove top, but decided to make it in instant pot. It turned out to be much simpler to make than we envisioned. We like spicy food, we made it bit spicy by using bit more cayenne pepper. This was our first attempt to make it and it turned out to be a very good dish! Hope you like it too.
If you’d like to try another version, give the pressure cooker pumpkin curry chicken at This Old Gal a try as well.
Recipe for Instant Pot Curry Chicken
Instant Pot Curry Chicken with Creamy Almond Sauce
- 2 Tablespoons canola oil
- 1/2 Teaspoon cumin seeds
- 1 Tablespoon ginger minced
- 3 Cloves garlic minced
- 1 Tablespoon chili Pepper minced
- 1 onion yellow onion medium size chopped
- 1 potato cut into 1-inch chunks. Skip for no carb diet
- 1/2 Teaspoon tikka masala optional
- 1/2 Teaspoon cayenne pepper
- 1/2 Teaspoon salt to taste
- 1/4 Cup almond flour or cashew flour
- 1 Pound chicken boneless skinless organic chicken breast cut into cubes
- 1 Cup Water 1/2 cup water if potato is not used
- 4 cilantro, strings pick leaves from stalk
Set Instant pot settings on sauté, once hot, add oil.
Once the oil is hot, add garlic, pepper, ginger, and stir for approx. 20 seconds.
Add potato and onion and stir for about 1 minute and add 1/4 of cup Water.
Add the salt, cayenne pepper power, (Tikka masala - optional), and mix well.
Add chicken and 1 cup of water (1/2 cup for no potato) and set your <a href='instant pot' target="_blank">Instant Pot to pressure cook on high pressure for 6 minutes.
Keep warm for 5 minutes, cancel and let the valve sit by itself before opening the lid. Release all remaining pressure. Stir before serving.
Garnish with Cilantro and serve in a shallow dish or bowl with optional Nan and/or Rice.
Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.
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