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Instant Pot Japanese Chicken Curry

yield: 4 total time: 25 minutes
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Ingredients

  • 1 tablespoon oil
  • 1 tablespoon garlic
  • 1 tablespoon minced ginger
  • 1 pound chicken thighs boneless, skinless, cut into bite size pieces
  • 1 1/2 cups onion sliced thick
  • 4 red potatoes quartered
  • 2 carrots chopped thick
  • 1 1/2 cups water
  • 1/2 package curry paste Vermont, 6 squares
  • 1/2 cup coconut milk

Nutrition

  • Calories : 500 calories
  • Carbohydrate : 39 grams
  • Cholesterol : 95 milligrams
  • Fat : 28 grams
  • Fiber : 6 grams
  • Protein : 24 grams
  • SaturatedFat : 11 grams
  • Sodium : 130 milligrams
  • Sugar : 7 grams
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