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!
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)
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
