Recipe
Instant Pot Coconut Chicken Curry Recipe
Published: April 1, 2024
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.
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.
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.
Common Questions About Making This Curry Dish
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:
- 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.
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.
