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Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Japanese Chicken Curry
Prep Time:
5
minutes
minutes
Cook Time:
14
minutes
minutes
Total Time:
19
minutes
minutes
Servings:
6
Calories:
349
kcal
Calories:
349
kcal
|
Carbohydrates:
29
g
|
Protein:
16
g
|
Fat:
19
g
|
Fiber:
3
g
|
Sugar:
4
g
US Customary
-
Metric
Ingredients
1
tablespoon
Oil
1
tablespoon
Garlic
1
tablespoon
Minced Ginger
1
pound
Boneless Skinless Chicken Thighs
boneless, skinless, cut into bite size pieces
1.5
cups
Onion
sliced thick
4
red potatoes
quartered
2
Carrots
chopped thick
1.5
cups
Water
1/2
package Vermont Curry Paste
6 squares
1/2
cup
Full-Fat Coconut Milk
Instructions
Add all ingredients except the coconut milk into the inner liner of your pressure cooker.
Place the curry paste on the top to prevent scorching.
Cook on high pressure for 4 minutes, and then release pressure quickly.
Stir well and mix in the coconut milk, stirring until well incorporated.
Serve with rice or noodles, or with a side salad.
Nutrition facts DO NOT include macros for Vermont Curry paste