"Experience a tropical symphony of flavors with our Coconut Chicken Curry – where every bite takes you on a delicious escape!" 🌴🍛

Bring the rich, comforting flavors of Indian cuisine to your table in just 30 minutes with this Coconut Chicken Curry made effortlessly in an Instant Pot. A perfect blend of creamy coconut milk, aromatic spices, and tender chicken makes this dish a wholesome, satisfying meal.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

Main Ingredients

• 1 tbsp Ghee or Oil

• 1 tsp Cumin Seeds (optional)

• 1 cup Yellow Onions, diced

• ½ tbsp Ginger (paste or grated)

• ½ tbsp Garlic (paste or minced)

• 1 cup Tomato Puree (or blend 2 fresh tomatoes)

• 1 lb Skinless, Boneless Chicken Thighs, cut into 1-1.5-inch pieces

• ¼ cup Water

• 1 cup Full-fat, Unsweetened Coconut Milk (canned)

• 1 tsp Garam Masala

• 1 tbsp Lime Juice

• Fresh Cilantro, for garnish

Spices

• 1 tsp Ground Cumin

• ½ tsp Ground Turmeric

• 1 tsp Kashmiri Red Chili Powder (or Paprika; adjust to taste)

• 1 tsp Coriander Powder

• 1 tsp Salt

Equipment

• Instant Pot or Pressure Cooker

Instructions

1. Sauté the Base:

   • Set the Instant Pot to Sauté mode. Once hot, add ghee (or oil) and cumin seeds, letting them sizzle for about 30 seconds.

   • Add diced onions, ginger, and garlic paste. Sauté for 3 minutes until golden brown.

2. Build the Flavor:

   • Add tomato puree and spices (ground cumin, turmeric, chili powder, coriander powder, and salt). Stir well and sauté for 2-3 minutes. (If your Instant Pot tends to burn, skip this step and add tomato puree later, after cooking the chicken.)

3. Cook the Chicken:

   • Stir in the chicken pieces and sauté for 3-4 minutes, ensuring they are evenly coated with the spices.

4. Pressure Cook:

   • Add water and stir. Cancel the sauté mode, seal the lid, and set the Instant Pot to Manual/Pressure Cook mode on high for 4 minutes.

5. Finish the Curry:

   • Once the cooking cycle is complete, perform a quick pressure release. Open the lid and stir in the coconut milk and garam masala. Let the curry simmer on sauté mode for 4-5 minutes until the sauce thickens.

6. Add the Final Touches:

   • Stir in lime juice, garnish with fresh cilantro, and your curry is ready to serve.

Serving Suggestions

Pair this luscious curry with steamed basmati rice, naan, or flatbread for a hearty meal.

Recipe Notes

• Chicken Substitutions: Use skinless chicken breasts or even shrimp for a variation.

• Vegetarian Additions: Include roasted cauliflower, broccoli, green peas, or baby spinach for added texture and nutrients.

• Tomato Tip: Ensure you use tomato puree (not paste) for the perfect consistency.

• Thickening the Sauce: If needed, mix 1 tablespoon of cornstarch with ¼ cup of the curry sauce and stir it back in.

• Stovetop Method: Follow the same steps using a Dutch oven or large pan. Cover and cook on medium-high heat for 10-15 minutes until the chicken is tender.

Nutrition Information

• Calories: 497 kcal

• Carbohydrates: 14 g

• Protein: 22 g

• Fat: 41 g (Saturated Fat: 22 g)

• Cholesterol: 111 mg

• Sodium: 714 mg

• Potassium: 796 mg

• Fiber: 2 g

• Sugar: 5 g

• Vitamin A: 623 IU

• Vitamin C: 13 mg

• Calcium: 55 mg

• Iron: 6 mg

Enjoy the perfect harmony of spices and creaminess in this Instant Pot Coconut Chicken Curry, a meal that’s as delightful to make as it is to savor!

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