Description
This Instant Pot Coconut Chicken Curry is a flavorful and creamy Indian-inspired dish that comes together quickly thanks to the convenience of the Instant Pot. Tender chicken thighs are cooked in a rich coconut milk sauce infused with aromatic spices, creating a delicious meal that pairs perfectly with rice or naan.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera) optional
- 1 cup Onions yellow diced
- 1/2 tablespoon Ginger paste or grated
- 1/2 tablespoon Garlic paste or minced
- 1 cup Tomato puree canned or blend 2 tomatoes to make a puree *
- 1 pound Chicken thighs skinless and boneless, cut into 1-1.5 inch pieces
- 1/4 cup Water
- 1 cup Coconut Milk canned, full-fat, unsweetened
- 1 teaspoon Garam Masala
- 1 tablespoon Lime juice
- Cilantro to garnish
Spices
- 1 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder or paprika, adjust to taste
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt
Instructions
- Start the Instant Pot: Begin by setting the Instant Pot to Sauté mode and heating it up. Add ghee or oil, followed by cumin seeds, allowing them to sizzle for about 30 seconds.
- Sauté Onions and Aromatics: Add diced onions, ginger paste, and garlic paste. Sauté until the onions are golden brown, approximately 3 minutes.
- Introduce Tomato Puree and Spices: Incorporate the tomato puree and spices, allowing them to cook for an additional 2-3 minutes.
- Prepare Chicken: Add the chicken thighs to the pot and sauté for 3-4 minutes to enhance flavor.
- Cook Chicken: Pour in the water, seal the Instant Pot, and pressure cook on high for 4 minutes. Release pressure manually when done.
- Finish the Dish: Stir in coconut milk and garam masala, simmer for 4-5 minutes until the sauce thickens. Add lime juice and garnish with cilantro before serving.
Notes
- If using chicken breast, note that thighs yield the best results.
- Opt for tomato puree over paste for the right consistency.
- Feel free to add vegetables like cauliflower, broccoli, peas, or spinach.
- Substitute chicken with shrimp for a different protein option.
- For a thicker sauce, mix a small portion with cornstarch.
- Adjust water quantity when scaling the recipe for desired consistency.
- Stovetop method available for non-Instant Pot cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
