Coconut Chicken Curry

 Why You’ll Love This Recipe

• Quick and Easy: Prepared in the Instant Pot, this curry is ready in just about 30 minutes, making it perfect for busy weeknights.
• Flavorful: Aromatic spices combined with coconut milk create a rich and satisfying taste.
• Healthy: Made from scratch with wholesome ingredients, it’s both dairy-free and gluten-free.
• Family-Friendly: Mild in spice, making it suitable for all palates, including kids.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into pieces
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds (optional)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 cup tomato puree
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon salt (adjust to taste)
• 1/2 cup water
• 1 cup full-fat coconut milk
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Add ghee or oil and cumin seeds. Sauté for about 30 seconds until aromatic.
2. Add Onions, Garlic, and Ginger: Introduce the chopped onions, minced garlic, and ginger. Sauté until the onions turn golden brown.
3. Incorporate Tomato and Spices: Add the tomato puree, ground turmeric, coriander, paprika, and salt. Sauté for 2-3 minutes, allowing the spices to meld.
4. Add Chicken: Stir in the chicken pieces, ensuring they are well-coated with the spice mixture. Sauté for another 3-4 minutes.
5. Pressure Cook: Pour in the water and deglaze the pot to prevent sticking. Secure the lid, set the vent to sealing, and pressure cook on high for 4 minutes.
6. Release Pressure: Once done, perform a quick release. Open the lid carefully.
7. Add Coconut Milk: Switch back to sauté mode. Stir in the coconut milk and garam masala. Let it simmer for 4-5 minutes until the sauce thickens to your liking.
8. Finish: Stir in the lime juice and garnish with fresh cilantro. Serve hot with basmati rice or naan.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetable Addition: Incorporate vegetables like bell peppers, peas, or spinach for added nutrition and color.
• Protein Alternatives: Substitute chicken with tofu or chickpeas for a vegetarian version.
• Spice Level: Adjust the heat by adding fresh green chilies or increasing the amount of paprika.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or coconut milk if the sauce has thickened too much.

FAQs

What type of coconut milk should I use?

Opt for full-fat canned coconut milk for a richer flavor and creamier texture.

Can I use chicken breasts instead of thighs?

Yes, but monitor the cooking time closely to prevent the breasts from drying out.

Is this curry spicy?

This curry is mildly spiced, making it suitable for most palates. Adjust the heat by modifying the amount of paprika or adding fresh chilies.

Can I make this curry ahead of time?

Absolutely! The flavors deepen over time, making it even more delicious the next day.

How can I thicken the curry if it’s too thin?

Let it simmer uncovered until it reaches your desired consistency.

Can I freeze this curry?

Yes, freeze the curry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this curry?

Pair it with basmati rice, naan, or roti. A side of cucumber raita complements it well.

Can I add potatoes to this curry?

Yes, diced potatoes can be added. Ensure they are cut into small pieces to cook thoroughly.

How do I make the curry more flavorful?

Sautéing the spices and aromatics thoroughly enhances the depth of flavor. Using fresh spices also makes a difference.

Is it necessary to use ghee?

While ghee adds a rich flavor, you can substitute it with any cooking oil of your choice.

Conclusion

This Instant Pot Coconut Chicken

Coconut Chicken Curry

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• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Coconut Chicken Curry is a creamy, aromatic dish featuring tender chicken simmered in a rich blend of spices and coconut milk. Made in the Instant Pot, this easy and quick recipe is perfect for busy weeknights. It’s dairy-free, gluten-free, and packed with flavor!

 

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Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into pieces
• 1 tbsp ghee or oil
• 1 tsp cumin seeds (optional)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, minced
• 1 cup tomato puree
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp salt (adjust to taste)
• 1/2 cup water
• 1 cup full-fat coconut milk
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

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Instructions

• Sauté Aromatics: Set the Instant Pot to sauté mode. Heat ghee/oil and add cumin seeds (if using). Sauté for 30 seconds until fragrant.
• Cook Onions, Garlic, and Ginger: Add chopped onions, garlic, and ginger. Sauté until onions turn golden brown.
• Add Tomatoes & Spices: Stir in tomato puree, turmeric, coriander, paprika, and salt. Cook for 2-3 minutes.
• Add Chicken: Stir in chicken, coating it well with the spice mixture. Sauté for 3-4 minutes.
• Pressure Cook: Pour in water and deglaze the pot. Close the lid, set vent to sealing, and pressure cook on high for 4 minutes.
• Release Pressure: Perform a quick release and open the lid carefully.
• Add Coconut Milk: Set to sauté mode again. Stir in coconut milk and garam masala. Simmer for 4-5 minutes until the sauce thickens.
• Finish & Serve: Stir in lime juice, garnish with cilantro, and serve hot with rice or naan.

Notes

• Use full-fat canned coconut milk for the best texture.
• Substitute chicken thighs with chicken breasts, tofu, or chickpeas for variations.
• Adjust spice levels by adding fresh chilies or extra paprika.
• Leftovers store well in the fridge for up to 3 days and freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian