Curry chicken/lamb

7 steps

Updated at: Thu, 17 Aug 2023 04:06:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories283.1 kcal (14%)

Total Fat16.8 g (24%)

Carbs12.6 g (5%)

Sugars5.5 g (6%)

Protein23 g (46%)

Sodium330.2 mg (17%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5 lbslamb stew meat

cubed, may substitute chicken or beef

4cloves garlic

minced

1 inchfresh ginger

piece, grated

½ cupcoconut milk

¼ tspsalt

1 Tbspghee

or coconut oil, omit or decrease if the lamb is well-marbled and fatty

1 x 14 ozcan diced tomatoes

1.5 Tbspgaram masala

may substitute yellow curry powder

¾ tspturmeric

omit if using curry powder

Instructions

Step 1

INSTRUCTIONS

Step 2

Combine meat, minced garlic, grated ginger, coconut milk, lime juice, sea salt and black pepper in a container with a lid. Mix together and marinate in refrigerator for 30 minutes and up to 8 hours.

Step 3

After marinating, add meat with marinade, tomatoes with their juice, ghee, garam masala, onions and carrots. Lock lid into place then set the steam release handle to ‘Sealing’. Select Manual and cook at high pressure for 20 minutes.

Step 4

When cooking time is up, allow Instant Pot to naturally release pressure for 15 minutes then flip the steam release handle to ‘Venting’ to release the remaining steam before attempting to open the lid.

Step 5

Remove the lid then switch the Instant Pot to saute (normal) setting, stir in diced zucchini and simmer for 5-6 minutes without the lid or until zucchini is tender and sauce is slightly thickened.

Step 6

Garnish with chopped cilantro and serve over rice or cauliflower rice.

Step 7

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