Instant Pot Coconut Chicken Curry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
497 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Coconut Chicken Curry
Description
This curry uses skinless, boneless chicken thighs browned in ghee with cumin seeds and aromatics before pressure cooking with tomato puree and spices. The pressure cooking quickly tenderizes the chicken and marries the flavors. Coconut milk is added after cooking to create a rich sauce that simmers briefly to thicken slightly. The spices provide warmth and complexity without overwhelming heat, and a touch of lime juice brightens the dish.
The resulting curry is aromatic, creamy, and balanced in flavor with tender chicken pieces. It can be served with rice or naan to soak up the sauce. Adding vegetables such as cauliflower, peas, or spinach at the end can extend the dish and add variety.
Practical notes suggest substituting chicken breasts if desired, using canned coconut milk, and thickening the sauce with cornstarch if you prefer a less runny curry. The recipe also mentions the option to prepare the dish on the stovetop or double/triple quantities carefully without adding extra water to maintain sauce thickness.
Ingredients
Ingredients
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds optional, aka Jeera
- 1 cup onion 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 cumin powder aka Jeera powder
- 1/2 teaspoon turmeric powder ground, aka 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.
Notes
- Chicken thighs are preferred for moisture and tenderness; chicken breasts can be used but may be less juicy.
- Use canned coconut milk to get the right creaminess and flavor.
- To thicken the curry, mix some sauce with cornstarch and stir it back in, then simmer until thickened.
- Add vegetables like cauliflower, peas, or spinach at the end to include more nutrition and texture.
- Tomato puree works best; avoid thicker tomato paste for proper consistency.
- This recipe can be doubled or tripled, but keep the water quantity low to avoid thinning the sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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