Madras Curry Chicken and Rice For Instant Pot or Stovetop

One pot meal with a curry kick

INGREDIENTS

• 1/2 tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 1/2 tsp. dried oregano
• 1 tbsp. madras curry powder
• 1 c. white basmati rice
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 c. homemade chicken broth or water
• 4 medium carrots, sliced
• 4 stalks celery, sliced
• 12oz cooked chicken from leftovers or rotisserie chicken
• chopped parsley (optional)

DIRECTIONS

Instant Pot: Saute onion in olive oil until slightly softened, 3 to 4 minutes in the Instant Pot. Add garlic, bell pepper, oregano, and curry powder and cook 1 minute more. 

Add rice, salt, pepper and broth. Stir to combine. Layer carrots, celery, and chicken on top of rice. Do not stir. 

Close lid and cook on Manual high pressure for 6 minutes. Allow 10 minutes for natural pressure release. Stir to combine and sprinkle with parsley to finish. 

Stovetop: Sauté onion in olive oil until slightly softened, 3 to 4 minutes. Add garlic, bell pepper, oregano, and curry powder and cook 1 minute more. 

Add rice, salt, pepper and 2 cups broth or water. Stir to combine, and bring to a boil. Layer carrots, celery, and chicken on top of rice. Do not stir. 

Cover and simmer for 15 minutes. Allow to sit covered 10 minutes additional minutes. Stir to combine and sprinkle with parsley to finish. 

Note: for a low FODMAP meal, reduce celery to 1 stalk

NUTRITIONAL INFO

5 servings:
5SP
Calories 333
Total Fat 8.3g
Saturated Fat 1.5g
Cholesterol 52mg
Sodium 557mg
Total Carbohydrate 40.4g
Dietary Fiber 3.4g
Total Sugars 4.8g
Protein 23.7g
Calcium 66mg
Iron 3mg
Potassium 479mg