Butter Chicken Spaghetti Squash gives you all the rich, creamy flavors of the classic Indian dish with a lighter twist and extra vegetables.

We also love chicken alfredo spaghetti squash boats and tex mex spaghetti squash boats for delicious low carb dinners.

If my Ukrainian grandma could make a yellow chicken curry with sour cream, onions and curry powder back in the 90’s, why can’t I make some butter chicken and spaghetti squash pretending squash is pasta?!

I still think spaghetti squash doesn’t replace spaghetti, but tastes very good indeed!

If you are craving the traditional recipe, check out this Instant Pot butter chicken or slow cooker butter chicken and serve it with delicious Instant Pot basmati rice.

Why You’ll Love This Recipe

• Healthy: The simple pasta alternative makes chicken spaghetti squash lower in carbs and gluten free.
• Full of flavor: Tender chicken and creamy coconut sauce, you’ll be amazed by how much flavor is packed into this delicious dish!
• Everyone loves: Family friendly, crowd pleaser, and kid-approved, these squash boats will disappear fast.
• Versatile and make ahead: You can bake spaghetti squash halves or cook spaghetti squash in air fryer ahead of time, and even make the butter chicken as well. Then assemble, heat in the oven, and dinner will be on the table in no time.
• Leftovers for easy dinner or special occasion meal: Heat up your leftovers on a busy weeknight or enjoy a super cozy meal that’s fun to eat for date night or special gatherings.

Ingredients for Butter Chicken Spaghetti Squash

Chicken spaghetti squash is an easy dinner idea with a short list of simple ingredients.

• Spaghetti squash: This recipe calls for 4 small spaghetti squash roughly 1.5 pounds each. If you can’t find small ones then 3 medium ones around 2 pounds each will work.
• Boneless skinless chicken breasts: Dice chicken into small bite size pieces.
• Aromatics: Onion and freshly minced garlic cloves add deep flavor to the sauce. You can use white onion or yellow onion.
• Oil: I recommend olive oil or avocado oil for sautéing the onion and garlic.
• Spices: Easy to find spices for butter chicken include garam masala, dried ginger, curry powder, salt, and pepper.
• Tomato paste: I like to go with low sodium or no salt added tomato paste to control saltiness. If you have regular tomato paste, I recommend decreasing salt.
• Coconut milk: Use full-fat coconut milk from the can, it yields a more rich and creamy sauce.

How to Cut Spaghetti Squash

Prep time! Before you cut the spaghetti squash preheat your oven to 375 F.

• Cut spaghetti squash: Grip one end of the squash with a kitchen towel to prevent slipping, then use a sharp knife to cut it in half lengthwise. Here’s a full step-by-step guide on how to cut spaghetti squash easily and safely.
• Remove seeds: Scoop out the seeds using a big spoon, tablespoon, ice cream scoop, or a cookie scoop.

How to Make Butter Chicken Spaghetti Squash

Now that you’ve prepped your squash, here’s a quick overview of how to make spaghetti squash with chicken.

You can find a full recipe card below.

• Cook spaghetti squash: Set each spaghetti squash half cut side down on a parchment lined baking sheet. Use a fork and randomly pierce the skin. Bake for 30 minutes.
• Make the sauce: Meanwhile, add oil to a hot skillet and swirl to coat. Sauté garlic and onion for 3 minutes, then add garam masala, ginger, curry powder, salt and pepper. Stir frequently and sauté for 30 seconds. Mix tomato paste with onion and spices, then add coconut milk and stir to combine.
• Cook chicken: Add diced chicken to the pan, gently stir so chicken is coated with sauce, cover and cook for 15 minutes. Turn off heat and set aside.
• Shred spaghetti squash: Remove cooked squash from the oven, flip it and let cool for 10 minutes. To make spaghetti squash noodles you’ll need an oven mitt and a fork, hold one half and separate the flesh into strands.
• Assemble boats: Divide butter chicken mixture between squash halves, bake for another 10 minutes and serve warm.

Tips for Best Results

Here are my tried and true tips on how to get chicken and spaghetti squash on the table with beautiful presentation and loads of flavor.

• Don’t cook spaghetti squash whole: I don’t recommend to cook spaghetti squash whole or make Instant Pot spaghetti squash when making squash boats. They’ll turn out too watery and be harder to cut.
• Don’t over bake the squash: I cook small ones for 30 minutes, medium ones might need 35-40 minutes. Remove when the skin is glossy and flesh is not watery inside.
• Roast spaghetti squash in advance: You can speed up this dinner by roasting the spaghetti squash up to 1 day ahead, shred strands, and reheat when ready.
• Swap for other winter squash: Butternut squash and acorn squash are a bit sweeter but would be great for this recipe. Here’s how to roast butternut squash halves or make acorn squash halves, then add the same filling.
• Make a skillet meal instead: If you’d like to skip the boats and serve it like a plate of pasta simply scoop the spaghetti strands out, add them to the skillet with butter chicken, and gently stir to combine.
• Use rotisserie chicken: Add shredded rotisserie chicken to the skillet and cook it in sauce for less time, about 5-7 minutes.

What to Serve with Chicken and Spaghetti Squash?

A lot of times I’ll serve this chicken spaghetti squash recipe on its own and garnish with fresh parsley, a small or medium sized squash makes the perfect individual serving that’s quite filling.

For a complete meal for those who want more carbs, I like to serve with Instant Pot brown rice, Instant Pot jasmine rice or Instant Pot long grain white rice, with a side of naan bread of course.

Our favorite low carb side dishes are cauliflower rice, air fryer cauliflower, or air fryer broccoli topped with grated parmesan cheese.

How to Store

Store: Leftovers can be stored in the refrigerator for 3-5 days in an airtight container.

Freeze: In my experience spaghetti squash doesn’t freeze well so I don’t recommend freezing.

FAQs

More Spaghetti Squash Recipes to Try

• Spaghetti squash casserole
• Spaghetti squash breakfast with avocado
• Spaghetti squash quiche
• Spaghetti squash quiche with vegetables

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Butter Chicken Spaghetti Squash

Butter Chicken Spaghetti Squash gives you all the rich, creamy flavors of the classic Indian dish with a lighter twist and extra vegetables.

Course Dinner

Cuisine Indian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 496kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 4 small spaghetti squash 1.5 pounds each
• 1 1/2 pounds boneless skinless chicken breasts diced
• 1 small onion finely chopped
• 3 large garlic cloves minced
• 1 tablespoon oil for frying
• 2 teaspoons garam masala
• 2 teaspoons dried ginger
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 ounces tomato paste
• 14 ounces can coconut milk full fat

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Poke skin randomly with a fork and bake for 30 minutes.
• Meanwhile, preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion; sauté for 3 minutes, stirring occasionally. Add garam masala, ginger, curry powder, salt and pepper; sauté for 30 seconds, stirring frequently.
• Add tomato paste and mix it well with onion and spices. Add coconut milk and stir until combined. Now add chicken, stir, cover and cook for 15 minutes. Turn off heat and set aside.
• Remove cooked squash from the oven, its skin should be shiny and strands easily separate with a fork. Flip it and let cool for about 10 minutes. To make “spaghetti”, hold one squash half at a time, wearing an oven mitt, and separate the flesh into strands with a fork.
• Divide butter chicken mixture evenly among the squash halves, return to the oven and bake for another 10 minutes.
• Serve warm with a salad or veggies of choice.

Notes

• Store: Refrigerate in an airtight container for up to 3-5 days. Do not freeze.
• You can use 3 medium squash about 2 lbs each as I understand small spaghetti squash is hard to come across. I bought mine at the farmers market.
• I didn’t have fresh ginger on hand but you can definitely replace dried ginger with about 1-2” piece of grated fresh ginger.

Nutrition

Serving: 1squash (2 halves) | Calories: 496kcal | Carbohydrates: 44g | Protein: 41g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 676mg | Fiber: 9g | Sugar: 17g

The post Butter Chicken Spaghetti Squash appeared first on iFoodReal.com.

You can also make Instant Pot butter chicken or yellow chicken curry that’s ready in 30 minutes.

Turn your kitchen into an Indian restaurant by making this crockpot butter chicken recipe! The ultimate Indian comfort food made light, healthy, and as a slow cooker recipe for added convenience. Enjoy!

What Is Butter Chicken?

Butter chicken, also called Murgh Makhani, is an authentic Indian curry with tender pieces of chicken simmered in a creamy sauce made with butter, tomato paste, and warm spices. Of course, this is not authentic butter chicken recipe but so good and pretty close!

We also love this low carb butter chicken spaghetti squash!

I’m a strong believer that anyone can make this easy slow cooker butter chicken at home! Add flavor to your weeknight routine and save money by making butter chicken in a crockpot!

Ingredients for Crockpot Butter Chicken

This restaurant quality crockpot butter chicken recipe uses simple ingredients you have on hand right now. No unique, expensive spices needed.

• Chicken: Use fresh or thawed boneless skinless chicken breasts cut into 2″ pieces. Chicken thighs work also, see tips and variations below.
• Onion: A diced yellow onion or white onion adds depth of flavor to the sauce.
• Fresh garlic and ginger: Minced garlic and grated ginger. I do not recommend dried ginger for this recipe but you can use it in a pinch.
• Fragrant spices: Curry powder, chili powder, salt, ground black pepper. See recipe card below for measurements. If you like it spicier, add more spices.
• Garam masala: You can replace garam masala with 1 part cumin + 1/4 part allspice or any combination of coriander, cumin, black peppercorns, cardamom, cloves, and nutmeg.
• Unsalted butter: Just two tablespoons used to sauté add a richness to the sauce. 
• Coconut milk: From a can for its consistency. I used full fat Thai Kitchen coconut milk.
• Tomato paste: Should be low sodium or no salt added. If what you have isn’t low sodium, decrease amount of salt.
• Maple syrup or honey: Adds a tad of sweetness. Sugar will work too!
• Cornstarch: To thicken the sauce.
• Fresh herbs: If you love fresh cilantro, it’s the perfect garnish for this crockpot butter chicken.

How to Make Butter Chicken in Crockpot

Here’s a quick step-by-step guide of how to make slow cooker butter chicken. With just 10 minutes of prep you can enjoy a delightful restaurant dish in the comfort of your own home.

• Sauté: Preheat a medium size skillet on medium heat and add butter. Once the butter has melted, add chopped onion, minced garlic, and grated ginger. Sauté for 5 minutes, stirring occasionally and be sure not to burn.
• Add spices: To the same skillet, add curry powder, garam masala, chili powder, salt, and pepper. Cook for another 30 seconds, stirring frequently, then transfer to a large slow cooker.
• Add chicken and sauces: Add your chicken, coconut milk, and tomato paste on top and stir to combine.
• Let it cook: Place the lid and cook butter chicken in crockpot on High heat for 2 hours or on Low heat for 4 hours.

You will need 15 minutes before serving to thicken the sauce. See steps below.

• Mix cornstarch and water: In a small bowl, whisk cold water with cornstarch. Add mixture to the butter chicken in slow cooker and stir.
• Let sauce thicken: Cover with the lid and cook on High for an additional 10 minutes or until sauce is thickened.
• Garnish and serve: Serve butter chicken hot on a bed of Instant Pot long grain white rice and garnish with fresh cilantro.

Tips for Best Results and Variations

Here are some easy tips that will make this slow cooker butter chicken recipe so good you won’t need to order in.

• Make it more spicy or sweet: Using quality spices, fresh make a noticeable difference in taste. You can add more maple syrup if you like sweet butter chicken like they serve at some restaurants. If you like your curry fiery hot, add some red pepper flakes, cayenne pepper, or chili powder.
• Thicken the sauce without cornstarch: If you prefer not to use cornstarch, let it simmer on high after cooking without the lid.
• Add vegetables: Make crockpot butter chicken a healthy, veggie-loaded dish by adding vegetables like cauliflower, broccoli, carrots, green beans, sweet potato, or spinach. You can keep it a one-pot meal and cook it all together! I recommend adding any tender veggies towards the end of cooking time.
• Chicken thighs: If using boneless skinless chicken thighs, you will need to add 1 tablespoon extra of cornstarch because chicken thighs can release more juice.
• Avoid thin sauce: Buy quality chicken that has not been injected with water as it can thin out the sauce by releasing water during cooking butter chicken in crockpot. In that case, add 1-2 tablespoons more cornstarch to the slurry.

Serving Slow Cooker Butter Chicken

As for serving suggestions, I would recommend some traditional Instant Pot basmati rice, Instant Pot brown rice or cauliflower rice to go with this butter chicken in crockpot. A warm piece of naan bread is always a favorite.

I also suggest some fresh cilantro or scallions for garnish and sesame seeds, it adds some fresh zest to a rich and creamy sauce.

Some great side veggie options are a healthy cucumber salad that lighten up the meal. Roasted sweet potatoes or garlic green beans add crunch and texture to the dish.

You can add an array of steamed vegetables for a healthy, easy option that helps use up any veggies you have on hand.

How to Store and Make Ahead

Crockpot butter chicken can be frozen, prepared in advance, and makes a great freezer meal!

• Store: Do not leave butter chicken at room temperature longer than 2 hours. Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
• Make ahead: Follow steps 1-3, refrigerate in a container for up to 2 days. When ready to cook, start with Step 4 and cook as per further instructions.
• Freezer meal: Follow the recipe up to and including step 3 and freeze uncooked. Thaw in the fridge for 24 hours before cooking. Cook on Low for 4-5 hours or on High for 2-3 hours.

FAQs

More Chicken Curry Recipes

• Curry chicken salad
• Thai chicken curry

More Crockpot Chicken Recipes

• Crockpot shredded chicken
• Crockpot chicken breast
• Crockpot chicken thighs
• Crockpot chicken stew
• Crockpot chicken and rice
• Crockpot BBQ pulled chicken
• Crockpot white chicken chili

You can also browse through my entire collection of slow cooker recipes, for more inspiration!

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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe is creamy, rich and packed with Indian flavors. It's a restaurant quality meal made in your slow cooker!

Course Dinner

Cuisine Indian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 hours hours 5 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8 servings

Calories 229kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 2 pounds boneless skinless chicken breasts cut into 2″ pieces
• 1 large onion finely chopped
• 4 garlic cloves minced
• 1-2 tablespoons ginger root grated
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons butter unsalted
• 14 ounces can coconut milk full fat
• 6 ounces can tomato paste
• 2 tablespoon maple syrup or honey
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/4 cup cilantro finely chopped

US Customary – Metric

Instructions

• Preheat medium skillet on medium heat and add butter to melt. Add onion, garlic, ginger and saute for 5 minutes, stirring occasionally.
• Then add curry powder, garam masala, chili powder, salt, pepper, and cook for another 30 seconds, stirring frequently. Transfer to a large slow cooker.
• Add chicken, coconut milk, tomato paste on top and give it a stir.
• Cover and cook on High heat for 2 hours or on Low heat for 4 hours.
• In a small bowl, whisk cold water with cornstarch, add to slow cooker and stir. Cover with a lid and let butter chicken cook on High heat for 10 minutes or until thickened.
• Serve butter chicken hot on a bed of rice garnished with cilantro.

Notes

• Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
• Make ahead: Follow steps 1-3, refrigerate in a container for up to 2 days. When ready to cook, start with Step 4 and cook as per further instructions.
• Freezer meal: Follow the recipe up to and including step 3 and freeze uncooked. Thaw in the fridge for 24 hours before cooking. Cook on Low for 4-5 hours or on High for 2-3 hours.

Nutrition

Serving: 1cup | Calories: 229kcal | Carbohydrates: 14g | Protein: 25g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 480mg | Fiber: 2g | Sugar: 6g

The post Crockpot Butter Chicken appeared first on iFoodReal.com.

Make Instant Pot Butter Chicken at home in 30 minutes! This Indian restaurant classic is delicious with tender chicken cooked in a fragrant, savory sauce.

For slow cooker version, check out this butter chicken in crockpot. And be sure to try low carb butter chicken spaghetti squash!

This Instant Pot butter chicken is of Indian restaurant quality but ready in only 30 minutes! That’s faster than takeout can be delivered to your door.

Chicken comes out tender and coconut milk sauce flavorful and authentic with a touch of butter. Serve over freshly cooked Instant Pot basmati rice sprinkled with cilantro and naan bread on a side. Delicious!

What Is Butter Chicken?

Butter chicken, known as murgh makhani in India, is an authentic Indian curry with a rich sauce and fragrant spices. I have simplified this recipe with ingredients you may already have on hand or are easy to find.

It’s rich and luscious and made in your Instant Pot! Although, you could make this Thai chicken curry or yellow chicken curry if all you have is the stove!

Ingredients for Instant Pot Butter Chicken

In this Instant Pot butter chicken recipe, coconut milk and tomato paste combined together for a rich sauce that is then topped off with butter, so luscious! This is a perfect Instant Pot recipe for beginners or novices.

• Chicken: Boneless and skinless chicken breasts or thighs work.
• Butter: Just two tablespoons add a richness to the sauce! To keep this Instant Pot butter chicken recipe dairy free, try a dairy free butter or omit.
• Coconut milk: From a can, not from a carton. I used full fat coconut milk and my favourite brand is Thai Kitchen for its ingredients and consistency.
• Tomato paste: Should be no salt added or low sodium. If not, reduce additional salt.
• Cornstarch: To thicken the sauce.
• Fresh garlic and ginger: I would not recommend to use dried ginger but you can.
• Fragrant spices: Curry powder, garam masala and chili powder. This butter chicken is kid friendly but if you want it spicier, add more spices.

How to Make Instant Pot Butter Chicken

Once you learn how to cook butter chicken in Instant Pot, your takeout bill will drop dramatically! Only a few easy steps and electric pressure cooker butter chicken recipe is ready to eat.

Add ingredients in exact order listed in the recipe: Onion, garlic, ginger, curry powder, garam masala, chili powder, salt, pepper, coconut milk, maple syrup, tomato paste and chicken.

Adding tomato products near top avoids Burn.

Cook Instant Pot Butter Chicken on High Pressure for 12 minutes: Depending on the model, you will need to press Pressure Cook button and make sure Instant Pot is set to High pressure.

Or some models have Manual button only which equals to pressure cooking on High.

It will take about 15-20 minutes for pressure to build up.

Release pressure: Wait for 3 or so minutes and do Quick Release by turning valve to Venting.

A few minutes of wait are to make sure bubbling comes down and strong pressure doesn’t pull out moisture from meat.

With this Instant Pot Butter Chicken recipe, you can also wait for pressure to subside on its own called Natural Release. Doesn’t really matter for this recipe as pot will stay on Keep Warm.

Remove chicken and add butter: Add butter into sauce, stir and let melt. Meanwhile, cut up chicken on cutting board. Use forks to remove and hold meat as it’s hot.

Thicken the sauce: Press Sauté. In a small bowl, whisk cold (!) water and cornstarch with a fork, then add to the pot, stir and cook until sauce has thickened, for a few minutes.

Cold water is important to prevent cornstarch from clumping.

Combine: Add back chicken, give a few stirs.

I like to add some chopped fresh cilantro into the pot and then some over Instant Pot butter chicken when serving with rice on individual plates.

Tips for Best Results

Here are the top tips for the best Instant Pot Butter Chicken from my kitchen to yours!

• Newer Instant Pot models – add water: Some readers have reported getting a burn notice. I believe Instant Pots made after 2020 are more sensitive to heat. Add at least 1/2 of cold water before cooking then.
• Too acidic? Add additional 1 tsp of sugar or maple syrup to the sauce.
• Dried ginger powder: I have not tried replacing fresh ginger with dried, but I recommend to start with 1 tsp. It is more concentrated than fresh. Easier to adjust after.
• Garam masala substitute: Combine 2 tsp cumin with 1 tsp allspice. Or just replace with curry powder but taste will be different and not quite the authentic butter chicken recipe taste.
• Cilantro garnish: Try parsley or mint.
• Bone in chicken: I had this Instant Pot butter chicken recipe originally posted with 3 lbs of chicken drumsticks. Feel free to use them or chicken thighs as well. Cook time will be 20 minutes.
• Heavy cream (whipping cream): Or half and half can be used instead of dairy free coconut milk. Sauce will not be as savory or as light.

What To Serve With Instant Pot Butter Chicken?

• Traditional: Serve with naan and Instant Pot long grain white rice or Instant Pot brown rice.
• Low carb: Learn how to make cauliflower rice for healthy butter chicken, low carb option.
• Cucumber salad: Either sliced fresh cucumbers or creamy cucumber salad.

Storage Tips

Storing: Refrigerate leftovers in an airtight container for up to 5 days. Or if you have room in the fridge, you can stick entire inner pot covered with glass or silicone fitting lid. Then reheat right in Instant Pot on Saute mode. Ha!

Freezing: You can freeze cooked leftovers for up to 3 months. Then thaw in the fridge overnight or on a counter for 6 hours.

Make ahead: Enjoy this Instant Pot butter chicken as a freezer meal! Add all ingredients to gallon Ziploc bag (minus butter, cornstarch, and cilantro). Cook from frozen with 1 cup of water for 30 minutes, then quickly release the pressure.

Check out all my healthy freezer meals for Instant Pot or slow cooker they make busy nights easier!

FAQs

More Instant Pot Recipes

• Instant Pot dal
• Instant Pot teriyaki chicken
• Instant Pot whole frozen chicken
• Instant Pot chicken and rice

Also you have to check out 45 healthy Instant Pot recipes!

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Instant Pot Butter Chicken Recipe

Instant Pot Butter Chicken in 30 minutes with fragrant spices, savory sauce and creamy butter.

Course Dinner

Cuisine Indian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 435kcal

Author Olena Osipov

Equipment

• Instant Pot
• Measuring tools
• Measuring cups

Ingredients

• 1 large onion chopped
• 4 large garlic cloves minced
• 2 inch fresh ginger minced
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp chili powder
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 14 oz can coconut milk full fat
• 2 tbsp maple syrup or honey
• 2 lbs chicken breasts or thighs boneless & skinless
• 6 oz can tomato paste low sodium
• 2 tbsp butter
• 2 tbsp cold water
• 2 tbsp cornstarch
• Cilantro for garnish
• Instant Pot brown rice for serving

US Customary – Metric

Instructions

• In Instant Pot, add ingredients in exact order as listed above: onion, garlic, ginger, curry powder, garam masala, chili powder, salt, pepper, coconut milk, maple syrup, tomato paste and chicken.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 12 minutes.
• After 12 minutes is up, wait 3 minutes or so, and release pressure using Quick Release by turning valve to Venting.
• Open the lid, remove chicken onto a cutting board and cut into bite size pieces.
• Press Sauté and add butter. In a small bowl, whisk cold water and cornstarch with a fork, pour into the pot and whisk. Cook for a few minutes until sauce has thickened a bit. Press Cancel.
• Return chicken to the pot, stir and serve over brown rice garnished with cilantro.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.
• Newer Instant Pot models – add water: Some readers have reported getting a burn notice. I believe Instant Pots made after 2020 are more sensitive to heat. Add at least 1/2 of cold water before cooking then.

How to Make a Freezer Meal:

• Instant Pot: In a gallon size Ziploc bag, add all ingredients (minus butter, water, cornstarch and cilantro). Make chicken breasts are separated with other ingredients. Let air out and reseal the bag. Freeze for up to 3 months in an upright position, so frozen blob fits into Instant Pot. Cook from frozen with 1 cup water for 30 minutes, Quick Release.
• Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 1 cup water on Low for 8 hours or on High for 4 hours.
• After cooking: Open the lid, add butter and press Sauté (cancel Keep Warm if it’s on). In a small bowl, whisk water and cornstarch with a fork. Pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit.

Nutrition

Serving: 2cups | Calories: 435kcal | Carbohydrates: 21g | Protein: 35g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 532mg | Fiber: 4g | Sugar: 12g

The post Instant Pot Butter Chicken appeared first on iFoodReal.com.

You can enjoy other Instant Pot meat free meals too, like Instant Pot vegetarian chili, Instant Pot mac and cheese, or Instant Pot minestrone!

Dal is traditionally simmered for a long period until the beans, lentils, or peas (also known as pulses) have split and become tender and creamy. The pressure cooker does it in just 30 minutes!

The bold and flavorful seasoning blend of earthy spices like garam masala, coriander, cayenne, and chili powder gives this comfort food an unforgettable flavor. The cooling effect of the creamy coconut milk brings a lovely balance to the entire Instant Pot dal recipe.

Why Make Instant Pot Lentil Curry Recipe?

Ingredients for Instant Pot Dal

• Onion, garlic, and ginger: Chopped onion. Minced fresh garlic and ginger.
• Seasonings: Garam masala, ground coriander, chili powder, salt, and cayenne.
• Oil: Can use olive oil, or coconut oil. If you are OK with regular butter or ghee, you can use that too, keeping in mind it will no longer be vegan.
• Liquids: Low sodium vegetable broth and tomato paste. Coconut milk, either light or full fat.
• Lentils: Green, brown, black or red lentils, rinsed, and drained. When you become a pro at making dal, you can branch out and use many other times of pulses (peas, beans, or lentils).
• Optional: Cilantro, naan or pita bread, and yogurt for serving.

What Type of Lentils Are Used for Dal?

How to Make Instant Pot Dal

• Sauté: Press the sauté button on the Instant Pot. When the display says Hot add the oil (or butter), onion, garlic, and ginger and stir occasionally.
• Add spices: To the pot, add in garam masala, coriander, chili powder, salt, and cayenne and continue to sauté, stirring occasionally.
• Deglaze: Add in the broth to deglaze the pot. With a wooden spoon, scrape up any brown bits at the bottom of the pot so that they don’t burn. Press cancel.
• Pressure cook: Pour in the lentils and stir. Close the lid, set valve to Sealing, and pressure cook on high pressure or manual for 8 minutes. 10 minutes if you like your lentils very soft.
• Release pressure: Quick Release the pressure by turning the valve to Venting.

• Thicken the dal: Turn on saute mode again and add the coconut milk and tomato paste. Stir and cook uncovered for 10 minutes. Stir occasionally until dal has thickened and the smell is mouthwatering.

Optional Add-In’s and Variations

So versatile! Instant Pot dal is very customizable to your taste preferences.

• Substitutions: Instead of garam masala you can use curry powder. You can also combine 1 1/2 tsp of ground cumin and 1/2 tsp allspice.
• For heat: Add some green chili or dry red chili powder to up the heat a bit. Mustard seeds will add a bit of pungency.
• Other aromatic spices: Turmeric powder, coriander powder, ground mustard, or ground ginger if you don’t have fresh ginger.
• Dal gosht: Which means lentils with meat and add lamb or chicken to this recipe.
• Add veggies: Throw in some spinach or kale for some leafy greens. Peas and diced carrots would be great too.

Tips for Best Results

FAQs

How to Serve Instant Pot Dahl?

• Bread: Roti, naan, and pita bread are all great for dipping and eating with your hands!
• Greens: For a low carb option, enjoy with a salad, some Instant Pot steamed vegetables, or grilled balsamic vegetables.
• Grains: Instant Pot brown rice, Instant Pot quinoa, Instant Pot basmati rice, or Instant Pot jasmine rice for a complete protein!

How to Store Leftovers?

Store: Dal will keep in an airtight container for up to 5 days. Will make great leftovers for healthy lunch ideas and dinners throughout the week.

Freeze: Once fully cooked and completely cooled, freeze in an airtight container for up to 3 months. Thaw in the fridge overnight. If you have made a big batch, store it in smaller batches and only thaw what you need.

Reheat: In a covered pot, simmer on low. Stir occasionally. You might need to add more water or broth to achieve your desired consistency.

More Lentil Recipes to Try

• Instant Pot lentil soup
• Red lentil soup
• Lentil spinach soup
• Chicken and lentil soup
• Green lentil curry
• Chicken and lentil casserole
• Slow cooker lentil vegetable soup

You might also enjoy browsing through my complete collection of vegetarian Instant Pot recipes!

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Instant Pot Dal

Instant Pot Dal with green or brown lentils simmered in bold aromatic broth is balanced out by the creaminess of coconut milk for an unforgettable taste explosion. A gluten free, vegan 30-minute one pot meal.

Course Soup and Stew

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 199kcal

Author Olena Osipov

Equipment

• Instant Pot
• Measuring cups
• Measuring tools
• Steam diverter

Ingredients

• 1 large onion finely chopped
• 2 garlic cloves minced
• 2 tbsp ginger minced
• 1 tbsp oil or butter
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp chili powder
• 1 tsp salt
• Pinch of cayenne to taste
• 2 cups vegetable broth low sodium
• 2 cups green brown, black or red lentils, rinsed & drained
• 14 oz can coconut milk light or full fat
• 3 oz tomato paste low sodium
• Cilantro naan or pita bread and yogurt, for serving

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot.
• Add oil or butter, onion, garlic and ginger. Saute for 5 minutes, stirring occasionally.
• Add garam masala, coriander, chili powder, salt and cayenne. Saute for 30 seconds, stirring constantly.
• Add broth and deglaze the pot. Press Cancel.
• Add lentils and stir. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 8 minutes. If you like very soft lentils, do 10 minutes.
• After release pressure right away using Quick Release by turning valve to Venting.
• Press Saute and add coconut milk and tomato paste. Stir and cook for 10 minutes uncovered and stirring occasionally. This is when dal will thicken.
• Serve hot garnished with cilantro and naan bread or rice on a side.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat in small pot on a stovetop covered on low and stirring occasionally. You might have to add a bit more water or broth to dilute dal to your desired consistency.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• Freezer meal: Sauté the garlic, onions, and spices first. Then freeze everything except the broth, coconut milk, and tomato paste in a freezer friendly airtight container. At cooking time, add broth, proceed with cooking instructions.
• Lentils: I used green lentils and 8 minutes as I like a bit of a bite to my lentils. Black lentils will stay more intact and red will almost become a mush.
• Consistency: Add more water or broth if using Keep Warm or next day as dal thickens. Generally, adjust consistency to your liking.
• Garam masala substitute: Use curry powder entirely or combine 1 1/2 tsp ground cumin+1/2 tsp allspice.
• Coconut milk after: I experimented and really liked adding coconut milk after pressure cooking. Stew comes out more creamy and milk doesn’t separate.

 

Nutrition

Serving: 1cup | Calories: 199kcal | Carbohydrates: 10g | Protein: 3g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 5mg | Sodium: 538mg | Fiber: 3g | Sugar: 5g

The post Instant Pot Dal appeared first on iFoodReal.com.

This 30-minute Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you’ll see why!

We love any curry around here, whether it’s lentil curry or Thai chicken curry.

In my world, everyone can and should make chicken curry at home because it’s too easy not to and so darn delicious.

A dish that can feel so exotic to some is simple everyday comfort food to others, and this yellow chicken curry recipe will convince you that ordering chicken curry takeout is no longer necessary!

This chicken recipe comes together in 30 minutes with a few pantry staples and is loaded with flavor and rich spices. My family inhales this yellow chicken curry and when served with brown rice, it’s one of healthy dinner ideas that has very little leftovers!

Why Make Healthy Yellow Curry Chicken Recipe?

• Restaurant quality (but better): Home cooking will always win out especially when the authentic flavors of a traditional Indian dish are even better than anything you’d get at a restaurant.
• Healthy comfort food: This yellow chicken curry is loaded with antioxidants, vitamins, minerals, good fats and is gluten free and refined-sugar free too!
• So much flavor: Curry powder itself is incredibly aromatic, but so is turmeric, fresh ginger, onion, and garlic. 
• Can be served in different ways: On its own, with rice, naan bread, roti, or even on a bed of spring mix or spaghetti squash noodles.

Ingredients for Yellow Chicken Curry

To make yellow chicken curry, you will need only a few simple ingredients.

• Chicken: Boneless skinless chicken breasts or chicken thighs, cut into bite-size pieces are the best. The breast is drier but the rich sauce helps with that. Dark meat is fattier and in itself more flavourful. You can’t go wrong either way.
• Coconut milk: Use coconut milk from a can and not a carton. I used full-fat coconut milk but low fat is fine too. Cream accumulation on top during colder months is normal. My favorite brand is Thai Kitchen because it is not gritty, non-GMO and I believe BPA free.

• Onion, garlic, and ginger: Onions make yellow chicken curry sweet and flavourful, and the fresh garlic and ginger give it a punch. If you don’t have fresh ginger, use 1 teaspoon dried ginger instead.
• Yellow curry powder and turmeric: Fresh and quality yellow curry powder is the key. You can use any other colour powder and add more if you like things spicy because yellow is the mildest! It is such a personal preference and an easy fix. Turmeric adds colour and flavor (and it is so good for you) but you can skip it if don’t have any.
• Maple syrup: A little bit of sweetness to mellow out the spices. It’s not so much the heat, but more the intensity of it. It’s also a great way to round out the flavours. You can use honey or your choice of sweetener (brown sugar, agave, sugar free) instead of maple syrup if preferred.
• Salt & pepper: Just to taste!
• Cornstarch & water: Needed to make a cornstarch slurry if you want to thicken your yellow chicken curry sauce.

How to Make Yellow Chicken Curry

I make yellow curry chicken recipe in a 12 inch ceramic non-stick skillet in 30 minutes while the brown rice cooks in the Instant Pot. A healthy weeknight dinner just couldn’t be easier!

• Saute onion, garlic and ginger in a generous amount of oil for about 5 minutes or until veggies are translucent and fragrant. Then, add curry powder and turmeric and cook for 30 seconds. Mixture will appear dry and you want to stir constantly, but this step will enhance curry flavor drastically.
• Add coconut milk and maple syrup, stir and bring to a boil. Watch the coconut cream melt making it so rich and creamy while the syrup or sweetener of choice makes the sauce sweeter.

• Cook chicken for 15 minutes by adding it raw to a boiling curry sauce. Distribute evenly and make sure it is submerged in the sauce. Boneless chicken releases juices, so no broth is necessary. Keep the skillet uncovered.
• Thicken the sauce (optional) by adding a slurry of cold water and cornstarch, then let it boil until thickened in a few minutes.

Variations

Here are my top tips to make this yellow chicken curry how you like it!

• Thicker sauce: Traditional chicken curry sauce isn’t as thick as we see in restaurants. If you prefer yours that way, you can use the cornstarch slurry method as mentioned above, but if not, leave it out and enjoy it as is.
• Other protein: This delicious yellow curry sauce recipe works for other kinds of protein as well. Curried goat, lamb, shrimp, and beef are all delicious meats that pair well with a curry sauce.
• Vegan yellow curry: Learn how to cook tofu on the stove for a meatless option. My preference is to add cooked chickpeas or cauliflower instead of chicken. Cauliflower will release water, so you might want to consider thickening up the sauce. Totally up to you!
• Added veggies: Toss in some diced potatoes, red bell peppers, peas, or carrots for added vegetables in this yellow curry chicken recipe. Use one or a combination of all. The tenderness of the veggies that absorb the flavors of the sauce is just ridiculous.

Tips for Best Results

Here are my tops tips for the best yellow chicken curry from the first try!

• Use fresh good quality yellow curry powder: It is key to achieving the most robust flavours. If you’re going to make a dish as delicious as curry, you’re going to want to use the best ingredients. A way to tell is by smelling the package as you open it up. If its aroma is so mouthwatering that it makes you want to jump into the spice, it’s probably good!
• It’s good practice to go through your spice rack on occasion: Spices tend to have a long shelf life, but if you go long enough without using them, they may lose their freshness.
• Coconut milk (not cream): Although we talk about coconut milk and coconut cream being similar, for this yellow chicken curry recipe be sure to use the coconut milk even if it has cream accumulated on top. You can buy cream on its own, but don’t do that.
• Curry stains! Not so much the powder on its own (although be careful with that too) but once you’ve made this curry dish, you might not want to wear your best and brightest whites.

FAQs

What to Serve with Yellow Chicken Curry?

• Serve yellow chicken curry over quinoa or white rice if that’s your jam. Instant Pot jasmine rice or Instant Pot basmati rice are popular types of rice that pair well with curry chicken.
• With brown rice: I won’t stop praising Instant Pot cause it’s simply the best! It’s one of my favourite ways to cook brown rice in Instant Pot, which is how we eat curry.
• You could also enjoy it with (or on top of) a salad, or with some naan bread. If you have roti shells, some people enjoy ripping off pieces of roti and scooping up the yellow chicken curry with it. Having a plate to share with your family and eating it by hand just makes it taste even better.
• Cauliflower rice! This works as a side dish for sure, but you could also add some cauliflower rice or cauliflower florets into the chicken curry itself. Add it in towards the end of the simmer and you’ve got additional low-carb veggies in there!

How to Store It

Refrigerate yellow chicken curry leftovers for up to 5 days in a glass container with a lid.

Freeze: In an airtight container for up to 3 months.

Reheat chicken curry by simmering on low in a skillet and stirring occasionally. So easy!!!

More Curry Recipes to Try

• Slow cooker butter chicken
• Instant Pot dal
• Instant Pot butter chicken
• Chicken curry salad

I hope you enjoy this chicken curry recipe and be healthy. You may also enjoy these 65 healthy chicken recipes!

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Yellow Chicken Curry

This 30-minute Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you'll see why!

Course Dinner

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 27 minutes minutes

Total Time 37 minutes minutes

Servings 6 servings (no rice)

Calories 406kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Measuring tools
• Measuring cups

Ingredients

• 2 lbs boneless & skinless chicken breast or thighs cut into 1.5″ cubes
• 2 large onions chopped
• 4 garlic cloves minced
• 1 inch fresh ginger peeled and minced
• 2 tbsp oil
• 2 tbsp yellow curry powder
• 1 tsp turmeric
• 14 oz can coconut milk full fat
• 1 tbsp maple syrup
• 3/4 tsp salt
• Ground black pepper to taste
• 4 tbsp cold water
• 1 tbsp cornstarch

US Customary – Metric

Instructions

• Cook brown rice or quinoa as per package instructions.
• Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
• Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
• Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
• Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
• In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
• Season with pepper to taste and serve over brown rice or quinoa. So good!

Video

Notes

• Store: Refrigerate in an airtight container for 5 days. Reheat by simmering chicken curry on low in a skillet stirring occasionally.
• Freeze: In an airtight container up to 3 months.
• If you would like to add veggies: Sometimes I add 1 lb of finely chopped cauliflower or a bag of cauliflower rice towards the end and simmer for a few more minutes. 
• Chicken: Boneless and skinless chicken breasts or thighs are the best. 
• Other protein: Goat, lamb, shrimp, and beef are all delicious meats that pair well with a curry sauce.
• Coconut milk: Use coconut milk from a can and not carton. 
• Onion, garlic and ginger: A lot of onion makes curry sweet and flavorful along with fresh garlic and ginger. You could use 1 tsp dried ginger instead.
• Yellow curry powder and turmeric: Fresh and quality yellow curry powder is key! Turmeric adds colour and flavor but you can skip if don’t have any.

See recipe post for more tips and FAQs.

Nutrition

Serving: 1cup | Calories: 406kcal | Carbohydrates: 13g | Protein: 34g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 480mg | Fiber: 3g | Sugar: 6g

The post Yellow Chicken Curry appeared first on iFoodReal.com.

Instant Pot Chicken Curry is made with tender pieces of chicken cooked in a delicious rich sauce made with curry powder, turmeric, coconut milk, and ginger among other tasty ingredients, for an exceptional comfort dish full of flavour!

Love meatless ways to enjoy curry? Check out my green lentil curry, and my Instant Pot dal. Both have delicious spices, high fibre, protein, and a comforting flavour without the meat!

Whether you’ve stumbled across this recipe or actively searched it out, you have just landed on the easiest Instant Pot chicken curry recipe that’s as close to authentic as you’d imagine.

It’s similar to my quick and easy stove top yellow chicken curry, but if you love what the Instant Pot does to the texture of chicken, you’re going to want to check this one out too!

This delicious and flavorful curry recipe results in tender juicy pieces of chicken smothered in an aromatic curry made with earthy spices, coconut milk, and ginger.

If the idea of making a homemade curry has seemed a little intimidating so far, this super simple, one-pot recipe will blow your mind!

Why You’ll Love This Recipe

Ingredients for Instant Pot Chicken Curry

• Chicken: Use boneless, skinless chicken breast (or thighs). Cut them into 1.5” cubes.
• Aromatics: Minced garlic cloves, fresh minced ginger, chopped onions will be sautéed first to create the base of the curry that gets layered with flavors.
• Spices: Yellow curry powder, turmeric, salt, and pepper. Curry powder and turmeric are traditional spices used in curry, however, you can add others like cumin, garam masala, and coriander, depending on your preferences.
• Oil: Any oil you prefer to fry in. Olive oil, avocado oil, coconut oil, or ghee are great.
• Coconut milk: A popular choice in many curried dishes that helps create a rich creamy consistency.
• Maple syrup: This is to add a dash of sweetness to balance out the earthy spices. You can also use honey to brighten it up a bit.
• Cornstarch & cold water: When combined, it makes a cornstarch slurry that will help thicken up the sauce.
• Cilantro: An optional garnish that adds a vibrant herbed finish to a delicious dish!

Is Curry Powder an Indian Spice?

How to Make Instant Pot Chicken Curry

• Cook aromatics: Using your 6 or 8 quart Instant Pot, press the Sauté button and wait until the display says “HOT.” Then, add the onion, garlic, and ginger, and cook for 5 minutes, stirring occasionally. The fragrance is amazing, isn’t it? Press cancel.
• Add spices: Add curry powder and turmeric and continue to cook over the residual heat for another 30 seconds.
• Add remaining ingredients: To the pot, you’ll add the chicken, coconut milk, maple syrup, salt, and pepper. Give it a gentle stir before closing the lid.
• Pressure cook: Set the valve to sealing and pressure cook on high (or medium) for 12 minutes.
• Release the pressure: Once the cooking time is up, allow it to naturally release for 3 minutes, and then using the quick-release method, turn the valve to venting and allow the rest of the pressure to be released.
• Thicken the curry: Open the lid and put it back on sauté mode. Whisk together the cornstarch and water in a small bowl and then pour it into the pot. Stir gently and allow it to cook for a few extra minutes until the curry has thickened.

Optional Add-In’s and Variations

• Add some veggies: Some people like to add potatoes and carrots to their curry dishes. Add them in at the same time as everything else and they’ll be nice and tender and have absorbed tons of juices. So good!
• More acidic less creamy: Tomatoes are another ingredient that can be found in curries. Some are more cream-based and some are more tomato-based. Add tomatoes to this dish and you’ve got a bit of both.
• No coconut milk? Coconut cream, heavy cream (added after), or plain yogurt (added after) can be used in place of coconut milk. Each will provide the dish with that rich creaminess found in restaurant-style curries.
• Low fat coconut milk: You can use it if you prefer, however, the sauce won’t be as rich.
• Dried ginger: Swap the fresh ginger for ginger powder. Start with 1 tsp as it’s more concentrated than using fresh ginger. Adjust from there.

Tips for Best Results

FAQs

What to Serve With Instant Pot Chicken Curry?

• Rice: Chicken curry is most often served with Instant Pot basmati rice, Instant Pot jasmine rice, naan bread, or roti. You can also serve it with Instant Pot long grain white rice.
• Alternatives to white rice: Cauliflower rice, brown rice, or quinoa.
• Side veggies: Garlic green beans, grilled zucchini, or Instant Pot steamed veggies.
• Salad: Asian chopped salad or peanut slaw would be nice light sides.

How to Store

To store: Refrigerate any leftovers in an airtight container for up to 5 days.

To freeze: Once you’ve cooked the chicken curry and allowed it to cool completely, transfer it to a freezer-friendly airtight container and keep frozen for up to 3 months. Thaw on the counter or in the fridge overnight.

More Chicken Curry Recipes to Try

• Curry chicken salad

More Instant Pot Recipes to Try

• Instant Pot teriyaki chicken
• Instant Pot stir fry
• Instant Pot Thai chicken soup
• Instant Pot chicken breast
• Instant Pot chicken and rice

Print

Instant Pot Chicken Curry

Instant Pot Chicken Curry is made with tender pieces of chicken cooked in a delicious rich sauce made with curry powder, turmeric, coconut milk, and ginger among other tasty ingredients, for an exceptional comfort dish full of flavour!

Course Instant Pot

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Pressure Build Up & Release Time 20 minutes minutes

Total Time 52 minutes minutes

Servings 6 servings

Calories 392kcal

Author Olena Osipov

Equipment

• Instant Pot
• Glass bowls
• Measuring tools
• Measuring cups

Ingredients

• 2 large onions chopped
• 4 garlic cloves minced
• 1 inch fresh ginger peeled and minced
• 1 tbsp oil for frying
• 2 tbsp yellow curry powder
• 1 tsp turmeric
• 2 lbs boneless & skinless chicken breast or thighs cut into 1.5″ cubes
• 14 oz can coconut milk full fat
• 1 tbsp maple syrup or honey
• 1 tsp salt
• Ground black pepper to taste
• 2 tbsp cold water
• 2 tbsp cornstarch
• 2 tbsp finely chopped cilantro for garnish
• Instant Pot brown rice for serving

US Customary – Metric

Instructions

• On 6 or 8 quart Instant Pot, press Saute and wait until displays says Hot. Swirl oil to coat. Add onion, garlic, ginger and cook for 5 minutes, stirring a few times. Press Cancel, add curry powder and turmeric, and cook with residual heat for another 30 seconds.
• Add chicken, coconut milk, maple syrup, salt, pepper and stir gently. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 12 minutes.
• After 12 minutes is up, wait 3 minutes or so, and release pressure using Quick Release by turning valve to Venting.
• Open the lid and press Sauté. In a small bowl, whisk cold water and cornstarch with a fork, pour into the pot and stir gently. Cook for a few minutes until curry has thickened a bit.
• Serve hot garnished with cilantro with Instant Pot brown rice or Instant Pot quinoa on a side.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.
• Frozen chicken: You can use frozen boneless chicken breasts or thighs, just make sure they are separated. Cook time should be 15 minutes, just in case.
• Bone in chicken: Feel free to use them or chicken thighs as well. Cook time will be 20 minutes.
• More chicken: You can use up to 3 lbs of meat, there is enough sauce for it. Might adjust salt to taste after.
• Coconut milk: Low fat can be used sauce will be more flat though. Coconut cream, heavy cream (added after), or plain yogurt (added after) can be used in place of coconut milk. 
• 3 quart Instant Pot: Follow the recipe, it will fit. Need to double? In 6 or 8 quart, this will work.
• If you get a Burn: Release pressure, add 1/2 cup water, don’t stir and start again. Newer models are more sensitive. Could happen. Again it doesn’t mean food is burning. It’s computer that sensors certain temperature above certain level. I have 3 instant pots and it doesn’t happen on any of them.

See recipe post for more tips and FAQs.

Nutrition

Serving: 1.5cups w/out rice | Calories: 392kcal | Carbohydrates: 15g | Protein: 34g | Fat: 22g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 577mg | Fiber: 3g | Sugar: 7g

The post Instant Pot Chicken Curry appeared first on iFoodReal.com.

Green Lentil Curry is hearty, wholesome, and comforting with a delicious blend of lentils, coconut milk, and warming spices for a naturally vegan, protein packed meal. Cook on the stove, in an Instant Pot, crockpot, or even prepare it as a freezer meal!

Pulses are packed with tons of plant based protein, perfect for meat free meals like this Instant Pot lentil soup, lentil mushroom casserole, and Instant Pot dal.

With their ‘meaty’ texture, lentils are an excellent plant based protein to enjoy as part of any meat free meal. When combined with rich coconut milk and warming spices, coconut lentil curry is creamy, comforting, nutritious and simple to prepare for a midweek dinner.

For years, I hid behind (albeit delicious) soup recipes like slow cooker lentil soup and simple red lentil soup as the only way to enjoy lentils. This Indian inspired green lentil dish, though, is crowd pleasing, child approved and has quickly become a new favorite.

Why Make Lentil Curry Recipe?

Ingredients for Lentil Curry

This green lentil recipe requires just 9 ingredients (plus salt) and is an excellent example of how flavors can be built on, for a dish that’s simple but packed with depth.

• Lentils: Uncooked green or brown lentils are best for this coconut lentil curry, as they hold their shape better when cooked. Red lentils (and yellow lentils) will fall apart and become mushy.
• Coconut milk: Use high-quality full-fat coconut milk for the best results.

• Aromatics: You’ll need garlic and onion (or shallot).
• Tomato paste: Use canned or tube tomato paste (regular or double concentrate will work). You could substitute a plain tomato sauce, though it won’t be as flavorful.
• Spices: You don’t need a ton of spices to create a rich and warming flavor in this lentil curry recipe. I use a combination of ground coriander, turmeric, cumin, yellow curry powder, and salt. To enhance the healthfulness of the turmeric, also add a pinch of freshly cracked black pepper.

• Cilantro: To garnish (optional).
• Coconut oil: Or another neutral cooking oil like avocado oil.
• Vegetable broth: You can use water, but low sodium vegetable broth (or chicken broth if not veggie) will provide far more flavor. Use ready made broth OR a bouillon cube.

How to Use Bouillon Cubes for Broth?

How to Make Green Lentil Curry

There are three simple ways you can prepare this coconut lentil curry based on what works best for you. Set it up in the morning and have it ready and waiting by dinner time (crockpot), set it and walk away (Instant Pot), or whip it up on the stovetop, choose your preferred method!

Below is a summary of the green lentil recipe. Refer to the recipe card at the bottom of the page for the full details.

Do I Need to Wash Lentils Before Cooking?

Stovetop Lentils

Here is a brief summary of how to cook this green lentil curry recipe on the stovetop:

• Prepare the ingredients: Sort and rinse the lentils and chop the garlic and onion.
• Sauté the aromatics: Heat a large Dutch Oven/ heavy-bottomed pan with oil, add garlic and onion, and cook until slightly golden.
• Add the spices: Then stir frequently for 30 seconds.

• Add the remaining ingredients: Add the coconut milk, tomato paste, lentils, and water (or veg broth). Bring to a boil, cover the pot with a lid, and simmer over low heat for 45 minutes.
• Allow it to rest: remove the pan from the heat and wait 5 minutes before removing the lid and serving your creamy coconut lentil curry.

Slow Cooker Lentil Curry

• Sauté the aromatics: Follow the first three steps above, sauteing the onion and garlic with the spices.
• Cook in slow cooker: Transfer the garlic and onion mixture to your crockpot along with all the remaining ingredients (except garnish) and cook over HIGH for 3-4 hours or LOW for 6-8 hours.

Instant Pot Lentil Curry

• Add the ingredients: Add the ingredients (except garnish) to your Instant Pot in the following order: onion, garlic, turmeric, coriander, curry powder, ground cumin, salt, green lentils, water (or veg broth), coconut milk, and tomato paste. Don’t stir!

• Cook: Cover, seal, and pressure cook on high for 25 minutes. Then quick release and enjoy!

Keep reading below for the method of turning this into a quick Freezer meal!

Optional Add-In’s and Variations

• Diced tomatoes: Add a pop of color and freshness to this warm green lentil recipe before serving or use within the curry alongside or instead of the tomato paste.
• Garam Masala: Use this instead of the individual spices (1+ tablespoon), or add a pinch (or more) towards the end of the cooking, for extra depth.
• Ginger: ½-1 tsp for extra depth of flavor.
• Cardamom: Add a pinch (around ¼ tsp) for depth.
• Leafy greens: Spinach or kale/ rainbow chard will easily add extra nutrients to this vegan lentil curry.
• Other vegetables: Experiment with adding finely chopped carrots, green beans, sweet potato, celery, cauliflower, red pepper, peas, etc., to this lentil curry recipe.
• Additional protein: Feel free to add your protein of choice but diced beef would also work) into the dish or use pre-cooked meat to add towards the end (I often use cooked shredded chicken breast in Instant Pot).
• More heat: Either adapt the curry powder (to medium/hot) or add some extra chili powder/ cayenne pepper powder, fresh chopped chilies, or red pepper flakes.
• Citrus: Add a splash of lime or lemon juice at the end for brightness or serve it with lemon/lime wedges.
• Sugar: I rarely find this necessary. However, if you want to balance the acidity in the dish, add a pinch of sugar (coconut sugar, brown sugar, or even a sugar free sweetener like erythritol).

Tips for Best Results

FAQs

How to Serve Coconut Lentil Curry Recipe?

You can enjoy a big bowl of this curry alone or serve it with one or more of several sides, including:

• Bread: Toasted naan bread, garlic bread, and whole wheat pita bread.
• Grains: Like Instant Pot brown rice, Instant Pot basmati rice, or Instant Pot quinoa. For a lower carb option, you could use cauliflower rice.
• Yogurt: A dollop of yogurt over the creamy green lentil curry will add creaminess and offset the spice.
• Veggies: Roasted cauliflower or spinach, broccoli, etc.
• Salad: Leafy green salads and options like beets with goat cheese salad or savoy cabbage salad.
• Lettuce wraps: I’ll thank a reader (Kelly) in the comments for this idea. Serve the curry with lettuce wraps, yogurt, and possibly some halved grape/cherry tomatoes.

How to Make Indian Lentil Dish into a Freezer Meal?

How to Store Leftover Green Lentil Recipe?

Make ahead: Easily turn this Indian lentil dish into a freezer meal to reduce the prep time (for Instant Pot or Slow Cooker). Read the section above for the complete method.

Store: Allow it to cool, and then store the leftovers in an airtight container in the refrigerator for 5-6 days.

Freeze: After cooling, store the leftover green lentil curry in a freezer-safe container or bag for up to three months. Allow it to thaw either in the fridge overnight or on the counter for 5-6 hours.

Reheat: Use a microwave or the stovetop to reheat the vegan lentil curry. I prefer to gently simmer it, covered, on the stovetop with an extra splash of water/broth, stirring occasionally. This should only take a few minutes (or longer if you decide to reheat from frozen).

More Curry and Lentil Recipes

• Thai chicken curry
• Chicken lentil soup
• Lentil spinach soup
• Chicken and lentil casserole

Print

Green Lentil Curry

Green Lentil Curry is hearty, wholesome, and comforting with a delicious blend of lentils, coconut milk, and several spices for a naturally vegan, protein packed meal. Cook on the stove, in an Instant Pot, crockpot, or even prepare it as a freezer meal!

Course Dinner

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 438kcal

Author Olena Osipov

Equipment

• Dutch oven
• Instant Pot
• Measuring tools

Ingredients

• 1 large onion finely chopped
• 6 garlic cloves crushed
• 1 tbsp coconut or avocado oil for frying
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp cumin
• 1/2 tsp coriander ground
• 1 tsp salt
• 14 oz can coconut milk full fat
• 6 oz can tomato paste
• 2 cups green lentils uncooked & rinsed
• 3 cups water or low sodium broth
• Cilantro and/or green onions for garnish
• Greek yogurt and avocado for serving

US Customary – Metric

Instructions

Stovetop Lentil Curry:

• Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally.
• Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
• Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes.
• Remove from heat and let stand 5 minutes. Add cilantro and/or green onions and stir. Adjust thickness of curry with more broth, if you wish.
• Serve hot garnished with more cilantro/green onions, lime, avocado and yogurt, if you wish.

Slow Cooker Lentil Curry:

• Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
• Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours.

Instant Pot Lentil Curry:

• In Instant Pot, add ingredients in exact same order: onion, garlic, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir!
• Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After do Quick Release to release the pressure by turning the valve to Venting.

Video

Notes

• Store: In the fridge in an airtight container for 5-6 days. Reheat by simmering on low with a splash of water or broth, in a small pot while covered and stirring once or twice. Shouldn’t take more than 5 minutes.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw curry in a fridge overnight or on a counter for 5-6 hours.
• Do I have to soak lentils? You do not have to soak lentils which makes them a fast cooking legume.
• Can I use broth instead of water? Absolutely, it will add more flavor to the curry. Use vegetable broth or if not strict vegan or vegetarian, chicken or beef broth works too. Just make sure it is low sodium, otherwise curry will be too salty.
• Make sure your curry powder is fresh! It is key to the most delicious curry.
• How to Make a Freezer Meal:
  • Instant Pot: In a gallon size Ziplock bag, add all ingredients, except water and garnishes, finishing with tomato paste on top (very important for Instant Pot). Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen with 3 cups of water for 25 minutes with Quick Release.
  • Slow Cooker: Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients, except water and garnishes. Let as much air out as possible, seal and freeze for up to 3 months. Then cook from frozen with 3 cups of water on Low for 9 hours or on High for 5 hours.

See recipe post for additional notes and FAQs.

Nutrition

Serving: 1.25cups | Calories: 438kcal | Carbohydrates: 50g | Protein: 19g | Fat: 19g | Saturated Fat: 16g | Sodium: 416mg | Fiber: 23g | Sugar: 8g

The post Green Lentil Curry appeared first on iFoodReal.com.

Introducing 45 Best Healthy Instant Pot Recipes every pressure cooker owner needs!

Hi! My name is Olena and I’m a working mom of 2. And I “don’t have time to cook”. Sounds familiar? We live off of Instant Pot recipes, soups and healthy freezer meals. 100% honest truth – I am obsessed with mine. Even in the warmer weather, I make summer Instant Pot recipes almost daily because it keeps my kitchen nice and cool.

Instant Pot is life changing. It’s a magic pot!!! You rarely have to saute anything and just throw everything in the pot and walk away (to do other mom/dad chores). At least, I don’t have to babysit my dinner. Sounds like a dream, doesn’t it? I know.

If you are wondering, I have 2 Instant Pots: 6 quart Instant Pot Lux and 8 quart Instant Pot Duo. I also own 6 quart Cosori.

Why You Need an Instant Pot (Pressure Cooker)?

• Hands off cooking method: Instant Pot brown rice might take same time as on the stovetop but you don’t have to bring it to a boil, reduce heat and watch not to burn.
• One pot meals workhorse: Electric pressure cooker makes true one pot meals acting like skillet and pot at same time. So convenient not to use and wash extra pots and pans.
• Cooks frozen meat: Instapot can cook meat from frozen. Great example would be Instant Pot frozen chicken breast or if you forgot to thaw meat, this Instant Pot frozen ground beef will do it for you, so you can proceed cooking dinner.
• Minimum prep: Prep time is maximum 10 minutes with most recipes. You can also cook dried beans without soaking first.
• Amazing for healthy breakfast ideas: Just take a look at these fluffy Instant Pot egg bites and perfect Instant Pot hard boiled eggs.
• Tasty: Food comes out more flavorful.

Main Instant Pot Tips and Tricks

Below are 5 the most important ones, but be sure to check the guide and I promise you your mind will be blown. There is also a free printable there. Also, be sure to check out these beginner Instant Pot recipes – they will help you become more confident in using your new modern day pressure cooker.

• Always Add Water: If I could give you one main tip for using Instant Pot, it is – always add water or broth. Instant Pot is a pressure cooker and it creates pressure from heating up thin liquids. Without it, this appliance simply won’t work.
• Don’t Overfill: Never fill the Instant Pot higher than the 2/3 mark you see on your inner stainless steel Instant Pot liner. Or even 1/2 full for expanding foods like rice. Pressure needs room to build up. Always follow the recipe and ask the cook for advice if you would like to double it.
• Avoid Burn warning: Add tomato products on top (last), don’t stir, make sure the valve is set to Sealing (to prevent liquids from evaporating) and always add liquid. Check out my 10 tips to avoid Instant Pot burn message and even how to fix one.
• Natural Release vs. Quick Release: There are 2 easy to release pressure from your pot before you can open the lid (it won’t let you otherwise). Natural Release which is basically letting pressure subside on its own until the pin drops. And Quick Release is when you turn valve to Venting right away after cooking or any time while pin is still up.
• Cook Time vs. Total Time: Instant Pot is not that Instant. First, it needs to build up pressure, then cook, and then often takes time to release pressure. I try to indicate it in all my recipes as I update them. However, electric pressure cooker still saves a lot of time as meal prep is quick and then you can just walk away.

Most Common FAQs

Healthy Instant Pot Breakfast Recipes

I love setting Instant Pot steel cut oats with Delay timer before I go to bed and wake up to freshly cooked oatmeal. Or how about Starbucks copycat egg bites served with healthy fruit salad?! Once you get yourself the silicone molds, this Instant Pot breakfast recipe saves a lot of money.

• Instant Pot egg bites
• Instant Pot steel cut oats
• Instant Pot applesauce
• Instant Pot yogurt

Healthy Instant Pot One Pot Meals

Imagine meat, side and veggies all cooking in one pot in under 30 minutes to make a healthy dinner. That’s the magic of Instant Pot recipes. Skip washing multiple pots, pans and utensils tonight!

• Instant Pot Spaghetti
• Instant Pot Chicken Alfredo
• Instant Pot Chicken and Rice
• Instant Pot Lasagna
• Instant Pot Chicken and Potatoes
• Instant Pot Beef Stew
• Instant Pot Jambalaya
• Instant Pot Parmesan Chicken Pasta
• Instant Pot Meatloaf
• Instant Pot Mac and Cheese
• Instant Pot Ground Meat Stroganoff
• Instant Pot Cabbage Rolls
• Instant Pot Stuffed Peppers
• Instant Pot Rice and Beans
• Instant Pot Goulash
• Instant Pot Ground Turkey Quinoa Bowls

Healthy Instant Pot Chicken Recipes

Chicken is the most cooked meat in America. And it comes out super juicy and tender when cooked in an Instant Pot. The second best feature of the Instant Pot is being able to cook meat from frozen. Now you can always have a plan, if you forgot to have a plan. And those chicken leftovers, transform them into teriyaki chicken meal prep!

• Instant Pot Chicken Breast
• Instant Pot BBQ Chicken
• Instant Pot Teriyaki Chicken
• Instant Pot Shredded Chicken Tacos
• Instant Pot Frozen Chicken
• Instant Pot Butter Chicken
• Instant Pot Stir Fry
• Instant Pot Chicken Burritos

Healthy Instant Pot Meat Recipes

It is so easy to cook red meat, especially more affordable tougher cuts and roasts, in your instapot. Instead of cooking low and slow in your oven or slow cooker, have Sunday dinner ready in an hour or so.

• Instant Pot Pork Carnitas
• Instant Pot Meatballs
• Instant Pot Pulled Pork
• Instant Pot Ribs Recipe
• Instant Pot Pot Roast
• Instant Pot Pork Chops

Healthy Instant Pot Soup Recipes

Stew and soup can be made in a pressure cooker in a fraction of the time it takes to cook on the stovetop. But these recipes taste like they have been simmering all day. Flavorful food is another Instant Pot magic and as you can tell by the amount of Instant Pot soup recipes below, this Ukrainian girl is slightly obsessed with them.

• Instant Pot White Chicken Chili
• Instant Pot Chicken Noodle Soup
• Instant Pot Buffalo Chicken Chili
• Instant Pot Lentil Soup
• Instant Pot Chicken and Rice Soup
• Instant Pot Stuffed Pepper Soup
• Instant Pot Chicken Tortilla Soup
• Instant Pot Zuppa Toscana
• Instant Pot Taco Soup
• Instant Pot Beef Barley Soup
• Instant Pot Split Pea Soup
• Instant Pot Black Bean Soup
• Instant Pot Borscht
• Instant Pot Minestrone
• Instant Pot Vegetable Soup
• Instant Pot Turkey Chili
• Instant Pot Chili

Enjoy!

More Healthy Recipes

• 20 Almond Flour Recipes
• 52 Healthy Salad Recipes
• 15 Salmon Recipes
• 65 Healthy Chicken Recipes
• 45 Healthy Zucchini Recipes
• 30 Quinoa Recipes

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45 Best Healthy Instant Pot Recipes: Instant Pot Frozen Chicken

One of our most popular and the best Instant Pot recipes! Whole chicken rubbed with simple smoky spices cooked from frozen until juicy and tender. Better than any rotisserie chicken with 5 minutes prep.

Course Dinner

Cuisine Ukrainian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Pressure Up and Down Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 318kcal

Author Olena Osipov

Ingredients

• 4.5 lbs whole frozen chicken
• 1 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 2 tsp dried oregano
• Oil
• 1 cup cold water

US Customary – Metric

Instructions

• In 6 or 8 quart Instant Pot, add water and place trivet. Set aside.
• In a small bowl, whisk salt, pepper, garlic powder, smoked paprika and dried oregano until combined. Set aside.
• Rinse frozen chicken with cold water and dry with paper towel. It is necessary to remove the frost. Transfer to a large bowl.
• Drizzle with a bit of oil and rub with your hands spreading all over the chicken. This will help spices to stick to meat.
• Sprinkle prepared spice mix evenly around chicken, while holding onto the wing and turning.
• Transfer seasoned chicken to previously prepared Instant Pot chicken breasts up.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button:

For 6 quart Instant Pot:

• 4 lbs whole chicken – 60 minutes.
• 5 lbs whole chicken – 70 minutes.

For 8 quart Instant Pot:

• 4 lbs whole chicken – 40 minutes.
• 5 lbs whole chicken – 50 minutes.
• 6 lbs whole chicken – 60 minutes.
• After, you have to let Instant Pot release pressure on its own until the pin drops down – called Natural Release. It should take about 15-30 minutes depending on the size of your pressure cooker. 8 quart takes longer.
• Open the lid and carefully remove chicken onto platter, or using tongs or knife, remove pieces right in the pot and serve. Chicken will be super tender.
• Serve however you like: with pasta and salad or with southwest quinoa salad. Save bones for bone broth. And that flavourful broth at the bottom of the pot makes amazing healthy chicken noodle soup the next day.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.

Cooking time varies based on the size of your chicken and Instant Pot.

• Larger size 8 quart Instant Pot has larger volume (area) for more pressure to build up. Thus, it takes longer to bring pressure up and down.
• Average natural pressure release is: on 8 quart – 40 minutes, on 6 quart – 15 minutes.
• Do not turn valve to Venting as chicken still keeps cooking while pressure is coming down.

Nutrition

Calories: 318kcal | Carbohydrates: 1g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 684mg | Fiber: 1g | Sugar: 1g

The post 45 Best Healthy Instant Pot Recipes appeared first on iFoodReal.com.

Healthy chicken skillets, soups, salads and baked chicken breast and thigh recipes that are fairly quick, juicy, crispy and tender.

Chicken is our go-to meat. I love chicken for its health benefits compared to other meat, affordability and accessibility. Chicken is a blank canvas that can take on any seasonings and become a delicious healthy clean meal.

We have over 140 healthy chicken recipes on the blog and this is only half of them. Please enjoy!

Health Benefits of Chicken

• Chicken is a source of lean protein, vitamins B3 and B6, and selenium. If you live a healthy lifestyle, it doesn’t mean you have to cook only healthy chicken breast recipes.
• It does matter how you cook your chicken. Baking, grilling and sauteing chicken with a bit of oil are the healthiest options. That’s when ceramic non-stick pans are handy.
• Consuming chicken may help you reduce consumption of red meat.
• Eating more lean protein like poultry may help with weight loss.
• Chicken noodle soup may relieve the symptoms of common cold.

All this info from a reliable source and common sense. Now if you are vegan you probably hate me.:) But hey, I’m not vegan and love my chicken and vegetables. Moderation is key.

Quick Links

Click on the link below to jump to your favorite healthy chicken recipe section.

• 30 Minute-ish Chicken Recipes
• Instant Pot Chicken Recipes
• Chicken Skillet Recipes
• Baked Chicken Recipes
• One Pot and Pan Chicken Recipes
• Soup and Stew Chicken Recipes

Tips for Cooking Chicken

• Don’t overcook: Boneless chicken breasts and thighs cook fast. Overcooking will result in dry and rubbery chicken.
• When is baked or fried chicken ready? When instant read thermometer inserted in the thickest part reads 150 degrees F. Let it rest covered for 10 mins, meat will reach internal temperature of 165 degrees F and juices will settle.
• Stretch the dollar: My grandma taught me how to cut a whole chicken and make 3 different meals out of it.

What Goes Well with Chicken?

• Whole grains: Cilantro coconut brown rice would pair nicely with many recipes. And cauliflower fried rice would go well with Asian-ih dishes.
• Mashed potatoes: Can never go wrong with classic mashed potatoes in Instant Pot.
• Pasta: My kids love plain pasta with ketchup alongside any chicken. Discover 45 of my healthy pasta recipes to find a few you like!
• Salads: Fresh and simple salads like tomato mozzarella avocado salad, arugula feta salad or creamy cucumber salad will pair with many of these recipes.
• Vegetables: Simply sauteed zucchini, roasted cauliflower or grilled zucchini are quick to make and have mild enough flavors not to overpower many of these chicken dishes.

30 Minute-ish Chicken Recipes

I cook these healthy clean eating chicken breast recipes when I need dinner on the table in 20-30 minutes, do not want to fuss with many ingredients or am tired. Always having boneless chicken breasts in the freezer helps.

Chicken Tostadas

20 Minute Chicken Tostadas with shredded chicken, black beans, avocado, crumbled cheese and homemade baked tortilla shells. Tasty, healthy and quick dinner idea.

Healthy Lemon Chicken

Lemon Chicken is quickly pan seared until crispy and then coated in lemon butter sauce. This 30 minute restaurant quality chicken recipe is perfect for a weeknight, serve with creamy cucumber tomato salad!

Buffalo Chicken Tacos

Make these Buffalo Chicken Tacos smothered in Frank’s red hot sauce and drizzled with homemade healthy blue cheese Greek yogurt sauce. To die for!

Healthy Chicken Salad

Easy and low fat Healthy Chicken Salad that is a must for hot summer days, lunches and quick dinner. It is also low in calories and sodium but big on flavor.

Ground Chicken Tacos

30 minute Ground Chicken Tacos cooked with vegetables and all the fixins in one skillet for a healthy taco family meal. Perfect for busy weeknights and kids absolutely love these chicken tacos!

Grilled Chicken Breast

Tender and juicy Grilled Chicken Breast with 30 minute marinating and simple ingredients. Easy chicken recipe for summer BBQ, no cook dinners, salads and potlucks.

Cilantro Lime Chicken

This Cilantro Lime Chicken can be grilled, baked or fried so you can enjoy it year round. The best part – marinate from 30 mins to 48 hours. So much flavor either way!

Greek Chicken

Greek Chicken marinade infused with oregano, lemon and garlic and ready to bake, grill or fry for the best Greek chicken recipe ever! Opa!

Healthy Lettuce Chicken Wraps

Healthy Chicken Lettuce Wraps is another 30 minute dinner we make regularly. It all started with a visit to PF Chang’s in Seattle. Easy filling made with chicken breast, or ground chicken cooked in a tasty savory sauce and loaded up on crispy lettuce leaves. Way better than any restaurant’s. Not to mention way more healthy. Are you in?

Chili Lime Chicken

Flavorful Mexican Chili Lime Chicken in as little as 30 minutes. Bake, grill or fry and use in tacos, salads or fajitas year round.

Baked Honey Garlic Chicken

Honey Garlic Chicken is amazing chicken recipe to have as a backup plan. Delicious honey garlic sauce with simple ingredients from your pantry will transform fresh chicken breasts or thighs in 30 minutes into a restaurant quality dinner. Healthy, easy and at fraction of the cost.

Air Fryer Chicken Breast

One of the best things about Air Fryer Chicken is that it is so simple and made up of entirely clean ingredients and pantry staples. So quick to make for meal prep or for a quick dinner! Serve with southwest quinoa salad and you have a winning dinner on hand.

Chicken Quesadilla

Chicken Quesadilla with lots of veggies, less cheese, whole wheat tortillas and baked instead of fried. Only 5 ingredients! Healthy, easy and delicious Mexican food.

Grilled Chicken Salad 

Grilled Chicken Salad with baby greens, tomatoes, berries, toasted nuts, feta cheese and creamy poppyseed dressing or any of these favorite

Chicken Burritos

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn chicken burrito into a low carb burrito bowl.

Instant Pot Chicken Recipes

Pressure cooker is amazing for cooking juicy chicken, even from frozen. Yes! No more “crap, forgot to thaw the chicken” literally. Instant Pot replaces slow cooker ten-fold. If you haven’t jumped on a pressure cooker bandwagon hurry up before it’s too late. You can use any brand of pressure cooker to make these healthy clean eating Instant Pot chicken recipes.

Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken is healthy, sticky and glossy made with any fresh or frozen chicken. Easy pressure cooker dinner entire family will love!

Instant Pot Chicken Breast

Juicy Instant Pot Chicken Breast from fresh or frozen. 25 minutes from start to finish, simple ingredients and no saute.

Instant Pot Frozen Whole Chicken

Instant Pot Frozen Chicken or make rotisserie style whole chicken in pressure cooker with 5 mins prep. It comes out super juicy! If you have fresh chicken, check out this Instant Pot whole chicken recipe.

Instant Pot Butter Chicken

Instant Pot Butter Chicken is easy, healthy and 30 minute restaurant quality dinner you can make whenever you crave Indian food. Many readers give it 5 stars and call this recipe authentic!

Instant Pot Stir Fr

Instant Pot Stir Fry with fresh or frozen chicken, frozen vegetables and healthy easy teriyaki sauce. Do you need to be saved at the end of the work day? Then this Costco dinner with 5 minutes prep is for you!

Instant Pot Chicken and Potatoes

Instant Pot Chicken and Potatoes is easy one pot chicken stew like my Ukrainian grandma used to make. Set and forget healthy dinner recipe with 10 minutes prep.

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is absolutely scrumptious one pot meat with chicken breasts or thighs, white or brown rice and veggies. It is ideal for busy weeknights.

Instant Pot Shredded Chicken Tacos

Instant Pot Chicken Tacos are the most easy tacos with fresh or frozen chicken breasts. 30 minute healthy dinner idea I promise will become your go-to!

Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo with milk and Parmesan is creamy, saucy and absolutely like a heavy cream restaurant quality alfredo. And nobody will complain. This easy 25 minute weeknight dinner is a family favorite!

Instant Pot Whole Chicken

Instant Pot Whole Chicken comes out juicy, flavorful, crispy and so tender, even the breast. It is the most easy rotisserie chicken you will ever make with 5 minutes prep in your pressure cooker.

Instant Pot BBQ Chicken

Instant Pot BBQ Chicken makes flavourful and healthy pulled chicken in 30 minutes total. Serve with rice, salad or make wraps and freeze for busy nights.

Instant Pot Chicken Pasta with Parmesan

Instant Pot Parmesan Chicken Pasta is 30ish minute one pot meal with tomato sauce, chicken breasts and gooey cheese on top. Full of staples, kids favorite and so easy!

Instant Pot Chicken Thighs

EPIC Instant Pot Chicken Thighs that are juicy, tender, flavorful and ready in 30 minutes. Not to mention it is 5 ingredient chicken recipe!

Chicken Skillets

If you want throw chopped chicken with minimum other ingredients on a skillet, so be it. Cook brown rice and serve as a side. Or make skillet with lots of veggies. All these healthy chicken dinner recipes take 30 minutes or less in regular frying pan.

Thai Chicken Curry

Enjoy this creamy, rich, and aromatic Thai Chicken Curry at home with just one pan, simple ingredients, and in under 30 minutes.

Tex Mex Chicken and Zucchini

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and healthy 30 minute meal.

Healthy Chicken Stir Fry

This Healthy Chicken Stir Fry is loaded with veggies and chicken coated in easy sweet and savory sauce. It is a 30 minute meal everyone will love!

Chicken and Corn

This garlic Chicken Zucchini and Corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Chicken with Tomatoes

This Chicken with Tomatoes combines tender pan fried chicken breast with sauteed juicy tomatoes, garlic, and herbs for an easy, flavorful weeknight 30 minute meal.

Teriyaki Chicken and Cauliflower

This Teriyaki Chicken and Cauliflower combines juicy chicken, crispy cauliflower, and a sweet and sticky healthy teriyaki sauce. 30 minute dinner that will satisfy all your take out cravings.

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Pesto Chicken

Pesto Chicken is bursting with flavor, is easy to make and is a one-pan wonder. Juicy, sweet cherry tomatoes sauteed with fresh basil pesto and then add in chicken breasts with just a sprinkle of salt and pepper. Perfect dinner for summer or to remind you of summer!

Yellow Chicken Curry

This Chicken Curry will be the best you ever tried! Chicken simmered in a flavorful sauce with coconut milk and yellow curry powder, then served over rice is a 30 minute dinner heaven. So aromatic!

Healthy Orange Chicken

Delicious and ready in 30 minutes! Healthy Orange Chicken is lightened up with a lower sugar orange sauce that is just as delicious as your favorite takeout. Serve with Instant Pot steamed vegetables and a grain for a healthy dinner.

Baked Chicken Recipes

Baked chicken is one of the most healthy ways to cook chicken as you need minimum of fat to make meat juicy. The key to tasty baked chicken is to bake it at the right temperature and with a good combination of dried herbs to avoid bottles of unhealthy sauces. I have done my ground work for you.

Baked Chicken and Peppers

Baked Chicken and Peppers is a true crowd pleaser dish where boneless chicken thighs are baked with sauteed peppers, onions and mushrooms under a blanket of cheese until gooey. Serve on top of mashed potatoes or rice with the juices and everyone will be blown away!

Oven Baked Chicken Breast

Baked Chicken Breast is easy, juicy and ready with 5 minutes of prep. This simple chicken breast recipe will become your go-to! You will be surprised that juicy chicken breast is baked uncovered.

5 Chicken Marinades

Easy Chicken Marinade Recipes are perfect for your oven baked chicken! Marinated chicken turns out so juicy and flavorful. Choose from faijta, greek, lemon, teriyaki and ranch marinades.

Healthy Baked Chicken Parmesan

A classic restaurant favorite lightened up! You will love this Healthy Baked Chicken Parmesan with almond flour breading, sweet marinara and gooey mozzarella cheese!

Chicken Lasagna Roll Ups

Crispy Coconut Chicken

Crispy Coconut Chicken with chicken tenders breaded in coconut flakes and spices, then baked until golden brown and dipped in your favorite sauce. Your kids will love this healthy version of chicken strips!

Ground Chicken Stuffed Peppers

Healthy Fried Chicken

This Healthy Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth immediately.

Healthy Chicken Nuggets

Homemade healthy chicken nuggets baked instead of fried and perfect for dunking into ketchup or honey mustard. Naturally gluten free with almond flour.

Baked Chicken Thighs

Baked Chicken Thighs with lots of garlic, crispy skin and so juicy inside! Growing up in Ukraine, my mom always baked these chicken thighs and today they “wow” families and guests around the world.

Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast is a plump juicy golden brown chicken breast stuffed with a creamy cheesy spinach filling. Simmered in a buttery broth, this low carb 30 minute skillet dinner will be an instant hit!

Almond Crusted Chicken

Chicken Enchiladas

Healthy Chicken Pot Pie Casserole

Healthy Chicken Pot Pie Casserole has a creamy filling of veggies, juicy chicken and the best crust. This recipe is so easy to make from scratch. Classic comfort food never tasted so good!

Sheet Pan and One Pot Chicken Recipes

You can throw all the ingredients in a Dutch oven or on a sheet pan and have a healthy dinner. No other bowls to dirty. Isn’t that amazing?! Veggie packed, flavor dense and calorie low, these healthy family meals are sure to be a hit!

One Pot Chicken Quinoa

One Pot Chicken Quinoa is loaded with broccoli, wholesome quinoa, juicy chicken and delicious flavours. Nothing is “boring” about this healthy one pot meal perfect for a weeknight dinner!

Roasted Chicken Thighs and Potatoes

Roasted chicken thighs and potatoes, carrots and onion tossed with simple spices, garlic and oil. Then baked until chicken is juicy with crispy skin and onions are roasted. Delicious one pan dinner!

Healthy Tuscan Chicken Pasta

Tuscan Chicken Pasta with healthy creamy garlic sauce, sun-dried tomatoes, spinach and chicken. 30 minute clean eating chicken one pot meal for busy weeknights. Kids will approve!

One Pan Chicken and Potatoes

One Pan Chicken and Potatoes prepared and baked with tomatoes, garlic and oregano on same sheet pan. Easy, healthy and absolutely delicious quick dinner solution for busy weeknights.

Sheet Pan Chicken and Veggies

30 Minute Sheet Pan Chicken and Veggies with chicken breast, mixed vegetables and simple spices. So easy, you don’t need a trip to a grocery store.

Chicken Zucchini Casserole

Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Loaded with fiber, vegetables and protein.

Mexican Chicken and Rice

One Pan Mexican Chicken and Rice is easy chicken skillet recipe made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

Healthy Chicken and Rice Casserole

Healthy Chicken and Rice Casserole with brown rice, broccoli and no canned soup makes one easy baked healthy chicken casserole from scratch.

Chicken Soup and Stew Recipes

There is nothing better than a bowl of soup or stew on a rainy or snowy day. Plus soup and stew are very budget friendly! Growing up in Ukraine we ate soup every single day! I still cook soup at least 3 times a week to clean out the fridge and to cut back on the cost of feeding a family with 3 men!

Healthy White Chicken Chili

Healthy White Chicken Chili is a 30 minute meal with chicken breast, white beans, corn, cumin and yogurt. This healthy comfort food is easy to make on the stove, crockpot or Instant Pot.

Buffalo Chicken Chili

Buffalo Chicken Chili made healthy and yet creamy in slow cooker or Instant Pot. Or turn into a freezer meal.

Healthy Chicken Tortilla Soup

Chicken Tortilla Soup is made with tender chicken, crispy tortilla strips, veggies, and herbs in a deliciously spiced broth. An easy, healthy soup that combines so many fresh Mexican flavours!

Chicken Chickpea Stew

Quick Chicken Chickpea Stew recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

 

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. It is easy, hearty, healthy and delicious. Serve with fresh dill or parsley, lots of pepper and toasted whole grain bread. Yum!

Chicken Wild Rice Soup

Chicken Wild Rice Soup is made without heavy cream, flour or butter in your slow cooker, Instant Pot or on the stove. It is easy, creamy, low fat and simply the best healthy comfort food in a bowl!

Chicken Lentil Soup

This flavourful clean eating Chicken Lentil Soup has chicken, lentils, leafy greens, and corn simmering in herb-infused chicken stock with coconut milk. Made in a slow cooker or stovetop, your choice!

Instant Pot Thai Chicken Soup

Easy and creamy Instant Pot Thai Chicken Soup with coconut milk, peanuts, cilantro, lime and full of hidden veggies. Make on the stove, slow cooker or turn into a freezer meal.

Chicken Stew

This quick and easy one pot Chicken Stew is made with chicken, potatoes and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs.

More Healthy Dinner Ideas

• Healthy Instant Pot recipes
• Healthy freezer meals
• Healthy quick dinners
• Healthy soup recipes 

Alternately, solve your lunchtime dilemma with these healthy lunch ideas!

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65 Healthy Chicken Recipes: Chicken Salad

One of my most popular healthy chicken recipes. This easy and low fat Healthy Chicken Salad is a must-have recipe for quick lunches, dinner or picnics. Even though it is low on calories, it is big on taste.

Course Salad

Cuisine North American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 180kcal

Author Olena Osipov

Ingredients

• 1 lb 3 cups cooked chicken, cubed
• 3/4 cup 3 large celery stalks, diced
• 1/4 cup red onion finely chopped
• 1/4 cup parsley or dill finely chopped (optional)
• 1 cup pecans, almonds or cashews
• 1/2 cup plain yogurt 2+% fat
• 1/4 cup mayo I used avocado oil mayo
• 2 tsp Dijon mustard
• 1 tsp any vinegar except balsamic
• 1/2 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a small skillet, toast pecans on low-medium heat until darker brown and fragrant. Make sure to stir often. Then, transfer to a cutting board, cool and chop coarsely.
• In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix. Adjust the amount of salt to taste.
• Chicken salad tastes best cold, so refrigerate for at least 2 hours.
• Serve with quinoa, brown rice or greens or make a chicken salad sandwich with whole wheat bread.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days. I have not tried freezing this salad, but don’t think the fresh veggies and herbs would hold up well.
• How to cook chicken for salad: Use baked chicken breast recipe. Or if you have an Instant Pot, try making Instant Pot frozen chicken, Instant Pot whole chicken  or Instant Pot chicken breast.
• Onions: You can substitute white or green onion for red onion. 
• Sweet addition: Try adding sliced grapes or chopped apple for a bit of sweetness. 
• Use any mayo: Olive oil mayo or vegenaise work well. I tend to use avocado oil mayo because it is healthier. 
• Do not use 0% yogurt: You will definitely want to use plain regular or Greek yogurt with a fat content of at least 2%. Yogurt with less fat will cause the chicken salad to taste flat and chalky (and who wants that?!). 

Nutrition

Serving: 0.5cup | Calories: 180kcal | Carbohydrates: 2g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 173mg | Fiber: 1g | Sugar: 1g

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