Go Back
–+ servings
instant-pot-coconut-chicken-curry-recipe

Instant Pot Coconut Chicken Curry Recipe

This Instant Pot Coconut Chicken Curry is a delicious and easy-to-make dish that combines tender chicken thighs with rich coconut milk and aromatic spices. Perfect for a quick weeknight dinner!
Print Pin This
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 450 kcal

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

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:

This recipe is perfect for a quick and easy weeknight dinner. You can adjust the spices to your taste.

Nutrition value:

Calories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 20gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Keywords:

Keyword Chicken Curry, Coconut Chicken Curry, Instant Pot
Tried this recipe?Let us know how it was!