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Instant Pot Coconut Chicken Curry Recipe

Instant Pot Coconut Chicken Curry Recipe
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★★★★★

4.8 from 6 reviews

This Instant Pot Coconut Chicken Curry is a creamy and flavorful dish that comes together quickly and easily in the Instant Pot. Tender chicken is cooked in a rich coconut and tomato-based sauce infused with aromatic Indian spices. Perfect for a cozy weeknight dinner or for entertaining guests!

Ingredients

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

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
  • Cilantro (to garnish)

Instructions

  1. 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.
  2. Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
  3. Add tomato puree and spices. Mix and let it sauté for 2-3 minutes.
  4. Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes.
  5. Add the water and stir. Press cancel and close lid with the vent in sealing position.
  6. Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
  7. When the instant pot beeps, quick release the pressure manually and open the lid.
  8. Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened.
  9. Stir in the lime juice and garnish with cilantro.

Notes

  • If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the curry after adding the coconut milk. Let it simmer until thickened.
  • This curry can be easily customized by adding vegetables like bell peppers, peas, or potatoes.
  • Adjust the spice levels to suit your taste preferences.

Nutrition

Keywords: Instant Pot, Coconut Chicken Curry, Indian Curry, Pressure Cooker Recipe

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