Posted by Tina on Sep - 30 - 2012 under Chicken, Main Dish, Recipes

This recipe was always in the dinner rotation when I was growing up and it was so good I’m not sure I’ve ever eaten it without partaking in seconds.  I’ve changed the recipe a bit from the original to speed up the time it takes to prepare as well as making it a bit healthier.  It’s not the “prettiest” meal but it definitely makes up for that in flavor!

  • 2 frozen boneless skinless chicken breasts
  • 4 to 5 frozen boneless skinless chicken thighs
  • 1 tbsp of olive oil
  • 1 tbsp unsalted butter
  • 2 large onion, chopped
  • 6 stalks of celery, chopped
  • 6 cups of low sodium chicken stock
  • 2.5 tbsp green curry powder
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 3-5 tbsp flour
  • 8 ouces of reduced fat cream cheese
  • salt & pepper to taste
  • 6 cups of cooked rice
Cuisine: Cooking time: 30 mins Serving: 12
5.00 avg. rating (94% score) - 1 vote
  1. Heat the olive oil and butter in the pressure cooker pot and add the onions & celery. Cook 8-10 minutes until the vegetables begin to become tender.
  2. Mix the curry powder, cumin & turmeric into the vegetables and cook for 1 more minute.
  3. Remove the pot from the heat and add the frozen chicken & 4 cups of stock to the pot.
  4. Secure the lid on the pressure cooker and bring up to temperature. Cook it for 13 minutes. Use the cold water release method to release the pressure in the pressure cooker.
  5. Remove the chicken from the pot and shred.
  6. Add the chicken back to the pot and add the remaining 2 cups of stock. Bring to boil.
  7. In a small container, mix the flour with 1/4 to 1/2 cup of water. Make sure there are no lumps.
  8. Slowly add the flour mixture to the curry until desired consistency is reached.
  9. Remove the curry from the heat.
  10. Cut the cream cheese into small chunks and add to the curry mixing it in until it is incorporated.
  11. Serve the curry over rice.
  12. Salt & pepper to taste.

**Double your fiber by serving this over brown basmati rice!

Chicken Curry

Nutrition Facts Serving Size 1/12 Servings 12
Amount Per Serving
Calories 259 Calories from Fat 54
% Daily Value*
Total Fat 6.0g 9%
Saturated Fat 2.1g 10%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 182mg 7%
Total Carbohydrate 29.7g 9%
Dietary Fiber 1.5g 6%
Sugars 2.2g
Protein 20.2g 40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label

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