Ninja Foodi Chinese Style Chicken Curry
This Chinese Style Chicken Curry recipe, made in a Ninja Foodi electric pressure cooker, makes a quick and delicious weeknight meal.
Servings: 4 Servings
Calories: 396kcal
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 4 chicken breasts chopped
- 180 g Mayflower Curry Mix*
- 600 ml hot water
- 150 g frozen peas stir in at the end
Instructions
- Set your electric pressure cooker to the "Sauté" or "Brown" setting. Heat the olive oil in the pressure cooker pot.
- Add the chopped onion and sauté for about 3-4 minutes, until it turns soft and translucent.
- Add the diced chicken breasts to the pot, stirring to coat them in oil. Cook for 5-6 minutes, until the chicken pieces are lightly browned on all sides.
- Add the Mayflower Curry Mix to the pressure cooker, stirring to coat the chicken and onions evenly.
- Pour in the hot water, scraping the bottom of the pot to release any browned bits. Ensure that the chicken is fully submerged in the liquid.
- Stir in the red peppers and any other vegetables you might be using.
- Secure the lid of the pressure cooker and set it to cook on high pressure for 8 minutes.
- Once the cooking time is up, perform a quick release of the pressure according to your cooker's instructions. Carefully remove the lid.
- Switch the pressure cooker back to the "Sauté" or "Brown" setting. Add the frozen peas to the pot and stir well. Cook for 3-4 minutes, until the peas are heated and the curry sauce has thickened to your desired consistency.
- Taste the curry and adjust the seasoning, if necessary, with salt and pepper.
- Turn off the heat and let the curry sit for a few minutes to cool down slightly before serving.
- Serve the Chinese style chicken curry over rice or with some chips. Enjoy!
Nutrition
Serving: 1 | Calories: 396kcal | Carbohydrates: 16g | Protein: 51g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 124mg | Sodium: 484mg | Fiber: 2g | Sugar: 7g
