Description
Delicious and creamy Instant Pot Coconut Chicken Curry made with tender chicken thighs, aromatic spices, and rich coconut milk. This quick and easy recipe is perfect for a comforting weeknight dinner.
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 in Sauté mode: Heat ghee/oil, add cumin seeds, and let them sizzle.
- Sauté onions, ginger, and garlic: Cook until onions are golden brown.
- Add tomato puree and spices: Sauté for 2-3 minutes.
- Add chicken: Sauté for 3-4 minutes.
- Add water and pressure cook: Cook on high pressure for 4 minutes.
- Stir in coconut milk and garam masala: Simmer until thickened.
- Finish with lime juice and cilantro: Serve over rice or with naan.
Notes
- If using chicken breast, adjust cooking time accordingly.
- For thicker sauce, mix 1/4 cup sauce with cornstarch.
- Keep water at 1/4 cup when doubling/tripling the recipe.
- Can add veggies like cauliflower, broccoli, or spinach.
- For shrimp curry, try Coconut Shrimp Curry recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
