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Instant Pot Coconut Chicken Curry Recipe

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This Instant Pot Coconut Chicken Curry is a rich and flavorful one-pot meal combining tender chicken thighs simmered in a fragrant blend of spices, tomato puree, and creamy coconut milk. Perfect for a quick yet indulgent dinner, this recipe infuses Indian spices through pressure cooking, delivering a comforting and aromatic curry ready in just 30 minutes.

Ingredients

Spices and Aromatics

  • 1 teaspoon Cumin seeds (Jeera) (optional)
  • 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 Garam Masala
  • 1 teaspoon Salt

Produce

  • 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 tablespoon Lime juice
  • Cilantro (to garnish)

Protein

  • 1 pound Chicken thighs (skinless and boneless, cut into 1–1.5 inch pieces)

Liquids and Fats

  • 1 tablespoon Ghee or Oil
  • 1/4 cup Water
  • 1 cup Coconut Milk (canned, full-fat, unsweetened)

Instructions

  1. Heat and temper spices: Start the Instant Pot on Sauté mode and allow it to heat up. Add ghee or oil, then add cumin seeds. Let them sizzle for 30 seconds to release their aroma.
  2. Sauté aromatics: Add diced onions, ginger paste, and garlic paste. Sauté for about 3 minutes until the onions turn golden brown, forming the flavorful base of the curry.
  3. Add tomato puree and spices: Stir in the tomato puree and the powdered spices (ground cumin, turmeric, red chili powder, coriander powder, and salt). Mix well and sauté for 2-3 minutes to deepen the flavors. (If your Instant Pot tends to burn, skip this step and add tomato puree later.)
  4. Sauté chicken: Add the chicken pieces and stir to coat them with the spice mixture. Sauté for 3-4 minutes to sear the chicken, enhancing taste and texture.
  5. Add water and prepare for pressure cooking: Pour in 1/4 cup of water and stir. Cancel Sauté mode, close the lid, and set the valve to the sealing position.
  6. Pressure cook the curry: Set the Instant Pot to Manual or Pressure Cook mode on high pressure for 4 minutes to cook the chicken perfectly and meld flavors.
  7. Release pressure: When cooking completes, perform a quick pressure release manually by turning the valve to venting, then carefully open the lid.
  8. Add coconut milk and simmer: Stir in the coconut milk and garam masala. Switch back to Sauté mode and simmer for 4-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
  9. Finish and garnish: Stir in fresh lime juice and garnish with chopped cilantro. Serve the Coconut Chicken Curry hot over basmati rice or paired with naan bread. Enjoy your flavorful meal!

Notes

  • If the sauce is too thin after simmering, you can thicken it by simmering longer on Sauté mode or by adding a slurry of cornstarch and water.
  • For less heat, reduce the chili powder or substitute with paprika.
  • Using boneless skinless chicken thighs ensures juiciness and quick cooking.
  • Ghee adds a richer flavor compared to neutral oils.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.

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