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Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry is a flavorful and healthy dish that brings the taste of Indian cuisine to your kitchen in just 20 minutes. This creamy curry combines tender chicken thighs with aromatic spices and rich coconut milk, creating a satisfying meal perfect for any night of the week. Serve it over fluffy basmati rice or with warm naan for a complete experience that will please your taste buds.

Ingredients

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  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (optional)
  • 1 cup Diced yellow onions
  • 1/2 tablespoon Ginger (grated)
  • 1/2 tablespoon Garlic (minced)
  • 1 cup Tomato puree
  • 1 pound Skinless, boneless chicken thighs (cut into 1–1.5 inch pieces)
  • 1/4 cup Water
  • 1 cup Coconut milk (canned, full-fat)
  • 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, to taste)
  • 1 teaspoon Coriander powder
  • 1 teaspoon Salt

Instructions

  1. Set the Instant Pot to Sauté mode. Heat ghee or oil and add cumin seeds; let sizzle for 30 seconds.
  2. Add onions, ginger, and garlic; sauté until onions are golden brown (about 3 minutes).
  3. Mix in tomato puree and spices; sauté for an additional 2-3 minutes. If prone to burning, skip this step and add tomato puree after sautéing chicken.
  4. Add chicken pieces, stirring to combine; sauté for another 3-4 minutes.
  5. Pour in water, stir, then cancel Sauté mode and seal the lid.
  6. Cook on high pressure for 4 minutes using Manual or Pressure Cook mode.
  7. Quick release pressure when done and open the lid carefully.
  8. Stir in coconut milk and garam masala; simmer on Sauté mode for about 4-5 minutes until sauce thickens.
  9. Mix in lime juice and garnish with cilantro before serving.

Nutrition

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

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