Print

Instant Pot Coconut Chicken Curry

Instant Pot Coconut Chicken Curry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the rich, creamy goodness of Instant Pot Coconut Chicken Curry, a quick and healthy meal that brings the vibrant flavors of Indian cuisine to your table in just 20 minutes.

Ingredients

Scale
  • 1 tablespoon ghee or oil
  • 1 cup diced yellow onions
  • 1/2 tablespoon ginger paste
  • 1/2 tablespoon garlic paste
  • 1 cup tomato puree
  • 1 pound skinless boneless chicken thighs, cut into pieces
  • 1 cup full-fat coconut milk
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish

Instructions

  1. Set the Instant Pot to Sauté mode. Heat ghee or oil and add cumin seeds. Sizzle until fragrant.
  2. Add onions, ginger, and garlic; sauté until onions are golden brown (about 3 minutes).
  3. Stir in tomato puree and spices; sauté for an additional 2-3 minutes.
  4. Add chicken pieces and cook for about 3-4 minutes.
  5. Pour in water, cancel Sauté mode, seal the lid with the vent set to sealing.
  6. Select Manual/Pressure Cook on high for 4 minutes.
  7. Once done, perform a quick release of pressure.
  8. Stir in coconut milk and garam masala; simmer on Sauté for another 4-5 minutes until slightly thickened.
  9. Finish with lime juice and garnish with cilantro before serving.

Nutrition

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