Monday, March 5, 2018

Curried Lemon Coconut Chicken

Course: Main Course
Cuisine: Asian | South
Main Ingredient: Chicken
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min

  • 1 can coconut cream
  • 1 whole lemon juiced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • 2 pound chicken thigh boneless, skinless
  • 1 teaspoon lemon zest

  1. Add the chicken to the pot first, followed by remaining ingredients except for lemon zest.
  2. The fat from the chicken thighs provides the liquid for pressure cooking, so add chicken broth or use coconut milk instead of coconut cream if using breasts.
  3. Lock the lid and close the valve.
  4. Set to manual for 15 minutes at high pressure.
  5. After the 15 minute cook time, use the quick release by opening the valve.
  6. Stir in lemon zest. Shred the chicken and serve.

Nutrition Estimate per Serving
  • Net Carbs: 4g
  • Calories: 387
  • Protein: 46g
  • Carbohydrate: 6g
  • Fat: 21g
  • Fiber: 2g

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