Low Calorie Instant Pot Chicken Curry

Low Calorie Instant Pot Chicken Curry is a delicious dish perfect for a quick weeknight dinner or for meal prep. Serve the chicken curry over rice or with naan bread, and enjoy a tasty meal in no time! Stovetop instructions included!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Stovetop Chicken Curry
• Storing & Freezing
• Recipe FAQ's
• Other Instant Pot Recipes You'll Love
• Low Calorie Instant Pot Chicken Curry

Check out my Instant Pot BBQ Chicken Sliders and my Instant Pot BBQ Chicken Wings for more great dinner ideas.

This low calorie Instant Pot chicken curry is a flavorful dish that combines tender chunks of chicken with a delicious blend of aromatic spices, vegetables, and coconut milk.

By using an Instant Pot, this recipe can be cooked in just one pot, which means less cleanup and more time to enjoy your meal!

Why You'll Love This Recipe

• The recipe is designed to be easy to follow and can be made in just one pot using an Instant Pot, which saves time on cleanup.
• The chicken is infused with onion, garlic, and ginger paste, while a combination of spices, including curry powder and cayenne pepper, add a depth of flavor and a bit of heat.
• The dish includes protein from the chicken, fiber from the vegetables, and healthy fats from the coconut milk.
• The recipe is great for meal prep, as it can be easily reheated and enjoyed throughout the week, making it a convenient and budget friendly option for busy schedules.

Ingredients You'll Need

• Olive Oil: Adds a mild and slightly fruity flavor.
• Onion: Adds a sweet and savory flavor.
• Minced Garlic: Adds a complex and slightly spicy flavor.
• Ginger Paste: Adds a slightly sweet and spicy flavor.
• Boneless, Skinless Chicken Breast: A lean protein that is low in fat and calories, making it a healthy ingredient.
• Curry Powder: Adds a complex and flavorful base to the dish and gives it its characteristic Indian-inspired flavor.
• Cayenne Pepper: Adds heat.
• Tomato Paste: Adds a rich and slightly sweet flavor.
• Chicken Stock: Adds depth of flavor and helps to keep the chicken moist and tender during cooking.
• Low Sodium Soy Sauce: Helps to reduce the overall sodium content of the dish while still providing a great umami flavor.
• Carrots: Adds a subtle sweetness to the dish and provide a nice crunch.
• Russet Potatoes: Helps to thicken the sauce.
• Coconut Milk: Adds a slightly sweet and nutty flavor.

Step-By-Step Instructions

Step 1: Turn on the Instant Pot to sauté mode and heat up the olive oil.

Step 2: Add the onion, garlic, and ginger paste, and sauté for 2-3 minutes, until the onion is translucent.

Step 3: Add the chicken and sauté for 2-3 minutes, until the chicken is browned.

Step 4: Add the curry powder, cayenne pepper, and tomato paste, and stir to combine.

Step 5: Add the chicken stock, soy sauce, carrots, and potatoes to the pot, and stir to combine.

Step 6: Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes.

Step 7: After the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release.

Step 8: Open the Instant Pot lid and stir in the coconut milk. Enjoy!

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Sautéing the chicken in the Instant Pot before adding the other ingredients helps to seal in the juices and adds a nice depth of flavor to the dish.
• Using low-sodium soy sauce helps to reduce the overall sodium content of the dish while still providing a great umami flavor.
• Adjust the amount of cayenne pepper to suit your taste. If you prefer a milder dish, start with a small amount and adjust as needed.
• After the Instant Pot has finished cooking, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure. This helps to prevent the chicken from becoming tough and dry.

Variations

• Vegetarian: Omit the chicken and replace the chicken stock with vegetable stock to make a vegetarian version of the dish. You can add additional vegetables such as bell peppers, broccoli, or cauliflower to make it more hearty.
• Coconut-free: You can omit the coconut milk and replace it with yogurt or cream. This will make the dish less creamy but still flavorful.
• Slow cooker: If you don't have an Instant Pot, you can make this recipe in a slow cooker. Sauté the chicken and onions on the stove, then transfer everything to the slow cooker and cook on low for 4-6 hours.
• Spicier: Add more cayenne pepper or use a spicier curry powder.

Stovetop Chicken Curry

1. Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it heat up.
2. Add the diced onion, minced garlic, and ginger paste to the pot. Sauté for 2-3 minutes, or until the onion becomes translucent.
3. Add the chopped chicken to the pot and sauté for an additional 2-3 minutes, or until the chicken turns brown.
4. Stir in the curry powder and cayenne pepper. Cook for about a minute to toast the spices and enhance their flavor.
5. Add the tomato paste to the pot and mix it in with the chicken and spices. Cook for another minute to allow the tomato paste to incorporate.
6. Pour in the chicken stock and low sodium soy sauce. Add the sliced carrots and quartered potatoes to the pot. Stir everything together until the ingredients are well combined.
7. Cover the pot with a lid and reduce the heat to low. Let the curry simmer for about 20-25 minutes, or until the chicken is cooked through, and the potatoes and carrots are tender. Stir occasionally during this time.
8. Once everything is cooked, stir in the canned coconut milk. This will add creaminess and a delightful coconut flavor to the curry.
9. Taste the curry and adjust the seasoning with salt and pepper, if needed.

Storing & Freezing

Storing: Store the curry in an airtight container in the refrigerator for up to 4 days. To reheat, you can either microwave it or heat it up on the stovetop. If the curry has thickened in the fridge, you can add a little bit of chicken stock or water to thin it out to the desired consistency.

Freezing: You can freeze the curry for up to 3 months. It's best to freeze the curry in individual portions so that you can defrost and reheat only what you need. To defrost, you can transfer the curry from the freezer to the refrigerator and let it thaw overnight. Then, you can reheat the curry using the same methods as when reheating from the fridge.

Recipe FAQ's

Other Instant Pot Recipes You'll Love

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