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!
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 450 kcal
Equipment
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Instant Pot
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Knife
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Cutting board
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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:
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Set the Instant Pot to sauté mode and add some oil. Sauté the onions, garlic, and ginger until fragrant.
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Add the chicken pieces and brown them on all sides.
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Stir in the curry powder, turmeric, and cumin until the chicken is well coated.
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Pour in the coconut milk and diced tomatoes. Season with salt and pepper.
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Close the Instant Pot lid and set to high pressure for 10 minutes.
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Once done, do a quick pressure release and open the lid.
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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
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