Chicken Curry Recipe
Rich and creamy, this chicken soup with curry will become a staple in your home.
Servings: 6 people
Calories: 593kcal
Ingredients
- 2-3 Tbsp ghee or butter
- 1 large onion diced
- 2 tablespoons garlic minced
- 2 tablespoons ginger minced
- 1 jalapeno sliced
- 3 tablespoons curry powder
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 2 pounds chicken breasts cooked and shredded
- 4 cups chicken broth
- 1 can petite diced tomatoes
- 3 cups baby spinach
- 1 can coconut milk
- Cooked rice optional
Instructions
- On Sauté mode, melt ghee or butter and add onions. Sauté for 2 minutes.
- Add garlic, ginger, and jalapeno and cook for another minute.
- Add seasonings and stir.
- Add chicken broth, shredded chicken, and tomatoes and stir well. Place the lid on Instant Pot and cook on Manual for 5 minutes.
- Allow the pressure to release naturally for 10 minutes. Turn the valve and release any remaining pressure.
- Stir in the coconut milk and spinach. Place lid on Instant Pot and cook on Sauté setting for 10 minutes.
- Remove lid and serve over rice, if desired.
Video
Nutrition
Serving: 1 | Calories: 593kcal | Carbohydrates: 18g | Protein: 52g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Cholesterol: 170mg | Sodium: 1385mg | Fiber: 4g | Sugar: 3g
