Instant Pot Yellow Chicken Curry

This yellow chicken curry is flavourful, full of veggies and is sure to keep you full for hours. With options for using regular or lite coconut milk, the fat can easily be customized to your preference!

INGREDIENTS:

• 900g chicken breast

• 300g carrots

• 150g celery

• 200g zucchini

• 3 cloves garlic

• 80g onion (~1 small onion)

• 400ml (14oz) can coconut milk (sub with light coconut milk for less fat)

• 1/4 cup chicken broth

• 2 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tbsp yellow curry powder

• 1 tsp ginger

• 1/2 tsp turmeric

• 1/2 tsp salt

• 1/4 tsp cayenne pepper

DIRECTIONS:

1. Whisk the coconut milk, soy sauce, peanut butter, chicken broth and spice together to make a sauce.

2. Chop veggies and dice chicken and add to instant pot or slow cooker.

3. Pour the sauce over the chicken and vegetables and stir to combine.

4. If using an instant pot, cook on high pressure for 15 minutes.

Makes 4 servings

Nutrition (with full-fat coconut milk):

Cals: 465 calories
Protein: 38g
Carbs: 17g
Fiber: 4g
Fat: 27g

Nutrition (with lite coconut milk):

Cals: 357 calories
Protein: 38g
Carbs: 17g
Fiber: 4g
Fat: 15g

*Serve with rice or fresh bread for higher carbs