Recipe Details
Ingredients
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3tablespoonsghee (clarified butter)
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1tablespoontomato paste
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1tablespoonred curry paste
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2(5 ounce)boneless skinless chicken breasts, cut into 1-inch pieces
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½cupchopped onion
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2clovesgarlic, minced
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½cupcoconut milk
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⅓cupheavy whipping cream
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1teaspoonyellow curry powder
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½teaspoongaram masala
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½teaspoonground turmeric
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1pinchstevia-erythritol sweetener (such as Truvia®)
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
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Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories306 | |
| % Daily Value * | |
| Total Fat 27g |
34% |
| Saturated Fat 17g |
83% |
| Cholesterol 92mg |
31% |
| Sodium 153mg |
7% |
| Total Carbohydrate 6g |
2% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 18g |
35% |
| Vitamin C 4mg |
4% |
| Calcium 39mg |
3% |
| Iron 2mg |
11% |
| Potassium 292mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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