This chicken curry is the perfect meal to make when you don’t feel like cooking, but still want a warm, and comforting dish. You dump everything in the Instant Pot and let it do all the work for you. The chicken doesn’t even need to be thawed! It’s full of spices for flavor and then rounded out with a fresh squeeze of lime at the end.

Instant Pot Chicken Curry

Prep Time: 5 minutes Cook Time: 12 minutes

Yield: 4 servings

Ingredients:

• 1 1/2 pounds boneless skinless chicken breast*

• 1 tablespoon garam masala

• 1 teaspoon cumin

• 1 teaspoon turmeric

• 1 teaspoon salt

• 1 teaspoon ground ginger

• 1 tablespoon brown sugar

• 1 teaspoon garlic powder*

• fresh cracked black pepper to taste

• 1 can (13.5-14 ounce) coconut milk

• 1-2 limes, zest and juice

• Parsley or cilantro for garnish

• Rice or quinoa for serving

Instructions:

1. Place the chicken, spices, lime zest, and coconut milk to the instant pot. If chicken is thawed, cook on manual setting for 12 minutes. If chicken is frozen, cook for 20 minutes. Use the manual release after it’s done cooking. Shred the chicken. Squeeze the juice of 1-2 limes over the chicken and stir to combine.

2. Serve over rice or quinoa with parsley for garnish

Notes:

• Chicken Breasts: you can use chicken thighs instead. If thawed, cook for 7 minutes. If frozen, cook for 13 minutes.

• Low FODMAP: omit the garlic powder.

• Vegetables: I like to serve this with chopped veggies, such as broccoli or bell peppers to round out the meal. After shredding the chicken, I just add the veggies to the pot and cook on the low saute feature for a couple minutes until the veggies are cooked through. You can even place the instant pot lid slightly ajar on top and it’ll help to steam the veggies.

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