Spicy Pulled Curry Chicken with Baby Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Boneless skinless chicken thighs (as many as you need) 4tbs. Curry Powder1 lb. bag of baby carrots1 can of chicken broth1 tsp of cayenne, hot red pepper flakes or chili oil
Place chicken thighs on bottom of pressure cooker pan, then layer baby carrots on top of chicken.
Pour chicken broth over chicken & carrots.
Place lid on pressure cooker and heat on high.
Once pan locks, continue to cook for 20 minutes.
Drain chicken broth from pan. (set aside if you would like to make rice with the dish)
Break up chicken thighs with a fork (they should shred easily)
Add curry powder (approx. 4 tbsp or until chicken takes on a nice bright yellow color)
Add hot pepper or chili oil to taste for spice
Serving Size: 4 ounces
Pour chicken broth over chicken & carrots.
Place lid on pressure cooker and heat on high.
Once pan locks, continue to cook for 20 minutes.
Drain chicken broth from pan. (set aside if you would like to make rice with the dish)
Break up chicken thighs with a fork (they should shred easily)
Add curry powder (approx. 4 tbsp or until chicken takes on a nice bright yellow color)
Add hot pepper or chili oil to taste for spice
Serving Size: 4 ounces
Nutritional Info Amount Per Serving
- Calories: 160.3
- Total Fat: 4.5 g
- Cholesterol: 77.4 mg
- Sodium: 333.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.8 g
- Protein: 19.6 g
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