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Instant Pot Coconut Chicken Curry Recipe Instant Pot Coconut Chicken Curry Recipe

Recipe

Instant Pot Coconut Chicken Curry Recipe

Written by: Emily Smith

This coconut chicken curry is my go-to comfort food. It's creamy, spicy, and packed with flavor. Plus, it's so easy to whip up in my trusty Instant Pot. Perfect for busy weeknights!

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Ready for a culinary journey? I've been tinkering in my kitchen and have cooked something up you might enjoy! Picture this: tender chicken chunks immersed in a rich, aromatic curry with a subtle kick, all made in our trusty Instant Pot. It's my latest obsession - a Coconut Chicken Curry that's so packed with flavor, it might just become your new favorite. Intrigued? Let's get cooking!

Ingredients for Coconut Chicken Curry in the Instant Pot

  • Chicken thighs: Tender and flavorful, chicken thighs add richness and depth to the curry, absorbing the fragrant spices and coconut milk.
  • Onion: Onions provide a savory base for the curry, adding sweetness and depth of flavor to the dish.
  • Garlic: Garlic infuses the curry with a pungent and aromatic flavor, enhancing the overall taste of the dish.
  • Ginger: Ginger adds a warm and spicy kick to the curry, balancing the richness of the coconut milk and chicken.
  • Coconut milk: Creamy and luscious, coconut milk forms the base of the curry, imparting a rich and tropical flavor.
  • Diced tomatoes: Tomatoes add a hint of acidity and sweetness to the curry, complementing the spices and coconut milk.
  • Curry powder: A blend of aromatic spices, curry powder lends a complex and vibrant flavor to the dish.
  • Turmeric: Turmeric adds a golden hue and earthy flavor to the curry, enhancing the overall aroma and taste.
  • Cumin: Cumin offers a warm and nutty flavor to the curry, adding depth and complexity to the dish.
  • Fresh cilantro: Fresh cilantro provides a burst of freshness and a pop of color as a garnish for the finished dish.

READ MORE: Air Fryer Chicken Parmesan Recipe

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Essential for pressure cooking the chicken curry quickly and efficiently.
  • Knife: Needed to chop the onion, garlic, ginger, and chicken into the required sizes.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Set the Instant Pot to sauté mode and add some oil. Sauté the onions, garlic, and ginger until fragrant.
  2. Add the chicken pieces and brown them on all sides.
  3. Stir in the curry powder, turmeric, and cumin until the chicken is well coated.
  4. Pour in the coconut milk and diced tomatoes. Season with salt and pepper.
  5. Close the Instant Pot lid and set to high pressure for 10 minutes.
  6. Once done, do a quick pressure release and open the lid.
  7. Serve the coconut chicken curry over rice, garnished with fresh cilantro.

Nutritional value:

Per Serving in Calories: 450 kcal | Carbohydrates: 10 g | Protein: 30 g | Total Fat: 30 g | Saturated Fat: 20 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 3 g | Cholesterol: 120 mg | Sodium: 600 mg | Dietary Fiber: 2 g | Sugar: 4 g | Calcium: 80 mg | Potassium: 600 mg | Iron: 3 mg | Vitamin A: 200 µg | Vitamin C: 10 mg

Prep and Storage Tips for Instant Pot Coconut Chicken Curry

Make Ahead Instructions

  • Cook the coconut chicken curry as directed and let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop or in the microwave before serving.

Freezing Instructions

  • Allow the curry to cool completely before freezing.
  • Transfer to a freezer-safe container or resealable bag.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

One unique twist to this instant pot coconut chicken curry recipe is to add a splash of pineapple juice for a hint of sweetness and acidity. It balances out the flavors beautifully and adds a tropical touch to the dish.

Common Questions About Making This Curry Dish

FAQ:
Can I use chicken breast instead of chicken thighs in this recipe?
Yes, you can substitute chicken breast for chicken thighs, but be mindful that chicken breast tends to cook faster and may become dry in the Instant Pot.
Can I make this recipe without coconut milk?
You can try using a dairy-free alternative like almond milk or cashew cream, but it will alter the flavor of the dish significantly.
Is this coconut chicken curry recipe spicy?
The level of spiciness can be adjusted by adding more or less curry powder and cumin according to your preference.
Can I freeze the leftovers of this dish?
Yes, you can freeze the leftover coconut chicken curry in an airtight container for up to 3 months.
How can I make this recipe vegetarian?
You can substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth for a vegetarian version of this dish.

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