Instant Pot Coconut Chicken Curry
Indulge in the rich flavors of Instant Pot Coconut Chicken Curry, a delightful dish that comes together in just 20 minutes! This creamy, aromatic curry is perfect for busy weeknight dinners or special gatherings. Made with tender chicken thighs simmered in full-fat coconut milk and a blend of authentic spices, it promises a satisfying meal that will impress everyone at your table. Serve it over fluffy basmati rice or with warm naan for a complete experience that is as enjoyable as it is effortless.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 tablespoon Ghee or Oil
- 1 cup Diced Onions
- 1/2 tablespoon Ginger (grated)
- 1/2 tablespoon Garlic (minced)
- 1 cup Tomato Puree
- 1 pound Skinless, Boneless Chicken Thighs
- 1 cup Full-Fat Coconut Milk
- Spices: Garam Masala, Ground Cumin, Turmeric, Kashmiri Red Chili Powder, Coriander Powder
- Lime Juice and Fresh Cilantro for garnish
Instructions
- Set the Instant Pot to Sauté mode and heat ghee. Add cumin seeds and sizzle for 30 seconds.
- Stir in onions, ginger, and garlic; sauté until onions are golden brown (about 3 minutes).
- Mix in tomato puree and spices; sauté for another 2–3 minutes.
- Add chicken pieces and stir for 3–4 minutes to develop flavor.
- Pour in water, then seal the lid and cook on high pressure for 4 minutes.
- Quick release the pressure; stir in coconut milk and garam masala. Let simmer on Sauté mode until sauce thickens (4–5 minutes).
- Finish with lime juice and garnish with cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Find it online: https://cookingbelle.com/instant-pot-coconut-chicken-curry/