Description
This Instant Pot Coconut Chicken Curry is a flavorful and creamy curry dish that is quick and easy to make. Tender chicken thighs cooked in a rich coconut and spice-infused sauce, perfect for serving over rice or with naan.
Ingredients
Units
Scale
Ingredients for Coconut Chicken Curry:
- 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: Let it heat. Add ghee or oil, then cumin seeds. Let them sizzle for 30 seconds.
- Add onions, ginger, and garlic: Sauté until onions are golden brown.
- Include tomato puree and spices: Sauté for 2-3 minutes.
- Introduce chicken: Sauté for 3-4 minutes.
- Add water and pressure cook: High pressure for 4 minutes.
- Quick release pressure: Stir in coconut milk and garam masala. Simmer until thickened.
- Finish with lime juice and cilantro: Serve over rice or with naan.
Notes
- Chicken thighs are recommended for best results.
- Use tomato puree, not paste, for the recipe.
- You can add additional vegetables like cauliflower or spinach.
- Substitute shrimp for chicken if desired.
- Coconut milk should be full-fat and from a can.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
