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Instant Pot Coconut Chicken Curry

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Indulge in the rich flavors of Instant Pot Coconut Chicken Curry, a delightful and healthy Indian dish that comes together in just 20 minutes. This creamy curry features tender chicken thighs simmered in a luscious coconut milk sauce, infused with aromatic spices and garnished with fresh cilantro. Perfect for busy weeknights, serve it over fluffy basmati rice or with warm naan for a satisfying meal.

Ingredients

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  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (optional)
  • 1 cup Yellow Onions, diced
  • 1/2 tablespoon Ginger, paste or grated
  • 1/2 tablespoon Garlic, paste or minced
  • 1 cup Tomato Puree (canned or blended)
  • 1 pound Skinless, Boneless Chicken Thighs, 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 (for garnish)
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Turmeric
  • 1 teaspoon Kashmiri Red Chili Powder (or paprika)
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Salt

Instructions

  1. Set the Instant Pot to Sauté mode and heat ghee or oil. Add cumin seeds and sizzle for about 30 seconds.
  2. Incorporate diced onions, ginger, and garlic; sauté until onions are golden brown (about 3 minutes).
  3. Mix in tomato puree and spices; sauté for another 2–3 minutes (skip if your pot tends to burn).
  4. Add chicken pieces; stir and sauté for about 3–4 minutes.
  5. Pour in water, stir lightly, then cancel Sauté mode and seal the lid.
  6. Cook on Manual or Pressure Cook high pressure for 4 minutes.
  7. Quick release pressure when done; open lid carefully.
  8. Stir in coconut milk and garam masala; simmer on Sauté mode for an additional 4–5 minutes until sauce thickens.
  9. Finish with lime juice and garnish with cilantro before serving.

Nutrition

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