(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Craving something exotic yet simple? My instant pot coconut chicken curry will transport your taste buds straight to flavor paradise. This mouthwatering dish combines tender chicken thighs with aromatic spices and creamy coconut milk, creating a rich, satisfying meal. Best part? It's ready in under 30 minutes! Perfect for busy weeknights or impressing dinner guests, this curry recipe has become my go-to comfort food. Get ready to indulge in a bowl of pure deliciousness that'll leave you wanting more.
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: Instant Pot Chicken Curry 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.
Instant Pot Coconut Chicken Curry Recipe
Equipment
- Instant Pot
- Knife
- Cutting board
- Spatula
Ingredients:
Main 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 coconut milk 14 oz
- 1 can diced tomatoes 14 oz
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Read more: Instant Pot Curry Chicken Recipe Guide
Instructions:
- Set the Instant Pot to sauté mode and add some oil. Sauté the onions, garlic, and ginger until fragrant.
- Add the chicken pieces and brown them on all sides.
- Stir in the curry powder, turmeric, and cumin until the chicken is well coated.
- Pour in the coconut milk and diced tomatoes. Season with salt and pepper.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Once done, do a quick pressure release and open the lid.
- Serve the coconut chicken curry over rice, garnished with fresh cilantro.
Notes:
Nutrition value:
Keywords:
Read more: Curry Lamb Stew Recipe
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.
0 thoughts on “Instant Pot Coconut Chicken Curry Recipe”