Coconut Chicken Curry
A cozy, high-protein coconut chicken curry made in the Instant Pot with simple ingredients and warm spices. This macro-friendly meal is perfect for busy weeknights or meal prep and is pre-loaded in MyFitnessPal and MacrosFirst for easy tracking.
Servings: 6
Equipment
Ingredients
- 30 oz boneless skinless chicken thighs (fresh or frozen)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1/2 yellow onion diced (150g)
- 5 stalks celery diced (150g)
- 1 &1/2 cups carrots diced (192g)
- 1 14.5 oz can diced tomatoes (chili-ready or plain)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 2/3 cup light coconut milk
- 1 &1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Set your pressure cooker to sauté mode. Add olive oil, garlic, onion, celery, and carrots. Sauté until vegetables are tender, about 5–7 minutes. (If using a slow cooker, do this step in a skillet on the stovetop.)
- Add ground ginger, cumin, curry powder, and 1 tablespoon of water. Stir and cook for 1–2 minutes to toast the spices.
- Turn off sauté mode and stir in the diced tomatoes. (For slow cooker: transfer mixture to the slow cooker at this point.)
- Place the chicken on top of the vegetable mixture, then pour in the chicken broth.
- Cook on high pressure for 15 minutes (Instant Pot) or cook on low for 6–7 hours / high for 3–4 hours (slow cooker).
- Allow the pressure to naturally release (Instant Pot).
- Stir in the coconut milk and use two forks to shred or break the chicken into smaller pieces.
- Stir well and serve over rice or vegetables.
Notes
- Serving idea: Serve over jasmine rice, cauliflower rice, or roasted veggies
- Meal prep tip: Flavors deepen and taste even better the next day
- Find in the apps: Search, "Stay Fit Mom Coconut Chicken Curry"
Nutrition
Serving: 300g | Calories: 217kcal | Carbohydrates: 8.6g | Protein: 25.9g | Fat: 8.7g | Fiber: 2g