This easy chicken turmeric recipe is a quick and healthy meal with bold flavor! It's paleo friendly, whole30, low-carb, and keto, too!
Course Dinner
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Steaming 25 minutesminutes
Total Time 10 minutesminutes
Servings 2People
Calories 320kcal
Author FoodFaithFitness
Ingredients
2 tbspcoconut oilmelted and divided
8ozchicken breastcubed
1/2cuplight coconut milk
2tsptomato paste
1tspfresh ginger,minced
3/4tspground turmeric
1/4tspground cinnamon
1/4tspsalt
pinch of pepper
1cupsmall Brussels sproutstrimmed (halved if large)
1cupbroccolicut into very small pieces
1/2red bellpeppercut into very small pieces
cilantrofor garnish
Instructions
Pour 1 1/2 tablespoons of the coconut oil into the IP and turn to sauté mode. Once hot, add in the chicken and cook until lightly golden brown and no longer pink inside, about 4-5 minutes.
While the chicken cooks, whisk all the ingredients (and the remaining oil) -- aside from the Brussels sprouts -- together until smooth. Once the chicken is cooked, pour into the IP.
Add in the Brussels sprouts, stirring to coat into the sauce. Cover the IP (make sure it's set to sealing) and change to manual mode. Set it at high pressure for 1 minute.
Once cooked, immediately do a quick release. Once the steam is released, throw in the broccoli and peppers, stirring to coat. Cover with the lid and let sit 20-25 minutes, or until the veggies are steamed.
Garnish with cilantro and DEVOUR
Notes
Feel free to use fresh turmeric instead, although you will need to adjust the amount used.
Make it vegetarian by using tempeh or tofu instead of chicken!