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Instant Pot Coconut Chicken Curry Recipe

Instant Pot Coconut Chicken Curry Recipe
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5 from 335 reviews

This Instant Pot Coconut Chicken Curry recipe is a flavorful and creamy dish that is quick and easy to prepare. The combination of spices and coconut milk creates a rich and aromatic curry 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

  1. Start the instant pot in Sauté mode: Heat ghee/oil, add cumin seeds, sauté for 30 seconds.
  2. Sauté onions, ginger, and garlic: Cook until onions turn golden brown.
  3. Add tomato puree and spices: Sauté for 2-3 minutes.
  4. Add chicken pieces: Sauté for 3-4 minutes.
  5. Add water, pressure cook: Seal and pressure cook for 4 minutes.
  6. Stir in coconut milk and garam masala: Simmer for 4-5 minutes.
  7. Add lime juice, garnish: Finish with cilantro.

Notes

  • If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the curry. Simmer until thickened.

Nutrition

Find it online: https://queenrecipe.com/instant-pot-coconut-chicken-curry-recipe/