Ninja Foodi Coconut Chicken Curry
Servings 6 Servings
Make this flavorful dish in minutes with the Ninja Foodi Pressure Cooker function, Ninja Foodi Coconut Chicken Curry!
Ingredients
- 1/2 Tbsp Grapeseed Oil
- 2 Pounds Boneless, Skinless Chicken Breast
- 1/2 Cup Diced, Sweet Onion
- 1/2 Cup Chicken Broth
- 14.5 oz Canned Diced Tomatoes
- 1 Tbsp Curry Powder
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Garlic Salt
- 1/2 Tsp Ground Cinnamon
- Dash of Cumin
- 13.5 Oz Canned Coconut Milk (Reserve Water)
- 1 Tbsp Corn Starch
- Cooked Jasmine Rice to Serve
Instructions
- Cut the chicken breast into small bite-size chunks.
- Turn the Ninja to the SAUTE function, add in the grapeseed oil, along with the chicken and onion.
- Saute the chicken until it's cooked throughouly.
- Turn to OFF.
- With the chicken and onion already in the pot of the Ninja Foodi, add in the chicken broth, diced tomatoes, curry powder, ginger, garlic salt, cinnamon, and cumin.
- Stir this up well.
- Secure the pressure cooker lid and set the nozzle to SEAL.
- Cook on HIGH pressure for 5 minutes.
- Quick release by moving the nozzle to VENT.
- Carefully remove the lid.
- Stir in the canned coconut milk into the pot of the Ninja Foodi, pouring the water in a small dish - this will be used to create the slurry.
- Combine the coconut water with 1 TBSP of cornstarch and mix this well to create a slurry.
- Turn to the SAUTE function on HIGH.
- Carefully whisk the slurry into the pot of the Ninja Foodi let this sit for about 1-2 minutes until it thicken up the curry.
- Serve over cooked Jasmine Rice.
Notes
This can also be made with boneless, skinless chicken thighs.
Nutrition
Serving: 1Serving | Calories: 356kcal | Carbohydrates: 9g | Protein: 34g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 551mg | Potassium: 894mg | Fiber: 3g | Sugar: 5g | Vitamin A: 136IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 3mg
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