Quick and Easy Chicken Curry

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roasted beet and feta salad bowl with a spicy honey drizzle recipe

From The Proctor Silex Test Kitchen

Added by Lynne


  • 11/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces 
  • 1 tablespoon curry powder 
  • 1 teaspoon salt 
  • 1/2 teaspoon black pepper 
  • 1 can full fat coconut milk, divided 
  • 1 tablespoon vegetable or coconut oil 
  • 1 large onion, diced 
  • 1 can diced tomatoes, drained 
  • 1/4 cup chopped fresh cilantro, divided  


  1. In a medium bowl, combine chicken, curry powder, salt, pepper, and ¾ cup coconut milk. Cover and marinate in refrigerator for 30 minutes. 
  2. Remove lid from 3-quart pressure cooker. Press SAUTÉ mode and heat for 3 minutes. Add oil to cooking pot and heat for about 20 seconds. Add onions and sauté until just beginning to get soft, about 2-3 minutes.  
  3. Add chicken and marinade. Stir to combine. 
  4. Press CANCEL button. Place lid on pressure cooker, turn lid to lock, and move steam release valve to closed position. Press PRESSURE COOK and adjust cooking time for 5 minutes.  
  5. When cooking has finished, allow a natural pressure release for 5 minutes. Release any remaining pressure using quick release.  
  6. Open lid of pressure cooker and add remaining coconut milk, tomatoes and 2 tablespoons cilantro. Stir to combine. If necessary, press SAUTÉ and heat mixture until hot. 
  7. Serve over rice garnished with remaining cilantro 

Serves: 2-3

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