Instant Pot Coconut Chicken Curry
User Reviews
4.9
1,701 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
497 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Coconut Chicken Curry
Report
Easy & healthy Indian Coconut Chicken Curry made in an Instant Pot in just 20 minutes!
Share:
Ingredients
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 and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
- Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
- Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
- Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
- Add the water and stir. Press cancel and close lid with the vent in sealing position.
- Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
- When the instant pot beeps, quick release the pressure manually and open the lid.
- Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
- Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.
Equipments used:
Notes
- Chicken: If you don't have chicken thighs, you can use skinless chicken breast. But chicken thighs give the best result when pressure cooking this curry.
- Tomato: Use tomato puree (not paste which is thicker and more concentrated). You can also chop and blend two tomatoes to use in this recipe.
- Add all the veggies: You can add roasted cauliflower, broccoli florets, green peas, and even baby spinach at the end! If you want to add potatoes or sweet potatoes, cut them in large pieces and add them just before pressure cooking.
- No chicken, use Shrimp: You don't want chicken? No problem! You can still make a curry using shrimp. Use this Coconut Shrimp Curry recipe.
- Coconut Milk: Use coconut milk from a can.
- Thick sauce: I usually don't need to do this. But if the sauce is not thick to your liking, take out 1/4 cup of the sauce in a small bowl and mix with 1 tablespoon cornstarch. Then, add it back to the pot. Stir with the curry and cook on sauté for a minute.
- Double/Triple: If you want to double or triple the recipe, then I still suggest to keep the water at 1/4 cup, so that the curry is not too thin.
- Stovetop Method: Follow the steps in the recipe until the pressure cooking step, in a dutch oven or a large pan on medium-high heat. Then cove with a lid and cook for 10-15 minutes until the chicken is cooked.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
14g
(5%)
Protein
22g
(44%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Cholesterol
111mg
(37%)
Sodium
714mg
(30%)
Potassium
796mg
(23%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
623IU
(12%)
Vitamin C
13mg
(14%)
Calcium
55mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 22g | 44% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 111mg | 37% |
| Sodium | 714mg | 30% |
| Potassium | 796mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 55mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,701 reviews
Excellent
Other Recipes
You'll Also Love
Instant Pot Chana Saag - Chickpea Spinach Curry Instant Pot
Indian, Vegan, gluten-free
4.9
(45 reviews)
