Are you looking for delicious and healthy meal ideas that won't take up your entire evening? Craving flavorful food without the hefty calorie count? Then look no further! This Instant Pot low-calorie chicken and veggie curry is your answer. It's packed with vibrant vegetables, lean protein, and warming spices, all ready in under 30 minutes. Perfect for busy weeknights, this recipe is a testament to how easy and satisfying healthy homemade cooking can be. Get ready to enjoy a truly delicious and guilt-free dinner!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk (light coconut milk can be used for a lower-fat option)
- 1/2 cup chicken broth (low sodium preferred)
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked brown rice or quinoa (for serving)
Instructions:
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Sauté the Aromatics: Set your Instant Pot to the "Sauté" function. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
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Add Chicken and Spices: Add the cubed chicken to the pot and cook until lightly browned, about 3-5 minutes. Stir in the curry powder, garam masala, turmeric, cumin, and cayenne pepper (if using). Cook for another minute, stirring constantly, to toast the spices.
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Combine Ingredients: Add the chopped bell peppers, broccoli, and cauliflower to the pot. Stir in the diced tomatoes (undrained), coconut milk, and chicken broth. Season with salt and pepper to taste.
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Pressure Cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 8 minutes. Allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
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Serve: Stir in the fresh cilantro and serve hot over cooked brown rice or quinoa.
Cooking Tips for the Best Results:
- Don't overcrowd the pot: Ensure there's enough space for the ingredients to cook evenly.
- Adjust spice levels: Feel free to adjust the amount of cayenne pepper to your preferred level of heat.
- Add other vegetables: Feel free to add other vegetables like carrots, peas, or spinach.
Variations:
- Vegetarian Curry: Omit the chicken and add 1 cup of chickpeas or lentils for a hearty vegetarian option.
- Beef Curry: Substitute the chicken with 1 lb of cubed beef. Increase the cooking time to 12 minutes.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350 (depending on serving size and ingredients used)
- Protein: ~30g
- Fat: ~15g
- Carbohydrates: ~20g
This Instant Pot low-calorie chicken and veggie curry is a fantastic example of how easy it is to create healthy, delicious, and satisfying meals even on busy weeknights. Enjoy this quick dinner idea, and feel free to experiment with different vegetables and spices to create your own perfect recipe! It’s a versatile and flavorful dish that's sure to become a staple in your healthy eating routine.