Healthy Instant Pot Coconut Chicken Curry Recipe
Enjoy the rich flavours of Instant Pot Coconut Chicken Marinated in aromatic spices, tender chicken morsels swim in a lush, creamy coconut sauce. Quick to prepare and delightful on the palate, this curry is a warm, soulful dish perfect for a cozy dinner.
Instant Pot Coconut Chicken Curry Recipe
Ingredients:
- Chicken: The recipe calls for cutting chicken thighs into pieces, but you can use skinless chicken breasts or thighs.
- Aromatics: You’ll need diced onions, garlic, and ginger.
- Spices: Cumin seeds (optional but recommended for added flavour), plus other spices that were mentioned but not specified in the details. Garam masala is specifically mentioned for adding at the end.
- Tomato Puree: You can use canned or make your own by blending 2 tomatoes.
- Coconut Milk: Full-fat canned unsweetened coconut milk is recommended.
- Oil or Ghee: For sautéing. Ghee is best for more flavour.
- Water: For cooking.
- Optional Add-ins: The recipe suggests you can add veggies like roasted cauliflower, broccoli florets, green peas, or baby spinach towards the end. Potatoes or sweet potatoes can add just before pressure cooking if needed.
Instructions:
- Preparation: Dice your onions and cut the chicken into pieces. Have all your spices and ingredients ready.
- Sauté: Set your Instant Pot to sauté mode. Once heated, add ghee or oil and the cumin seeds. Sauté for 30 seconds until they release their aroma. Then add diced onions, garlic, ginger, and sauté until the onions turn golden brown.
- Spices and Tomato Puree: Add the tomato puree and your spices, sautéing for an additional 2-3 minutes.
- Add Chicken: Add the chicken pieces to the pot. Stir and sauté for 3-4 minutes.
- Deglaze: Add a bit of water to deglaze the pot, ensuring nothing is stuck to the bottom.
- Pressure Cook: Close the lid, set the vent to sealing, and pressure cook on high for 4 minutes.
- Release and Final Touches: Once the cooking time is up, quickly release the pressure. Open the lid and stir in the coconut milk and garam masala. Let it simmer on sauté mode for 4-5 minutes to thicken the sauce to your liking.
- Serve: Enjoy your coconut chicken curry with basmati rice, Indian flatbreads like roti, naan, or paratha, and perhaps a side of yogurt.
Tips and Variations:
- Vegetarian Options: The recipe mentions a vegetable korma with coconut milk as a plant-based version.
- Seafood Variation: Replace chicken with shrimp for a Coconut Shrimp Curry variation.
- Storage: Seal leftover curry in an airtight container. It should last up to 3 days in the refrigerator or can be frozen for 3-4 months. Reheat in the microwave or on the stovetop.
Enjoy your cooking!
