Instant Pot Coconut Chicken Curry
A flavorful and creamy chicken curry cooked quickly in the Instant Pot, infused with coconut and spices for a comforting meal.
Ingredients
Ghee or Oil
- 1 tablespoon Ghee or Oil
Cumin seeds (Jeera) (optional)
- 1 teaspoon Cumin seeds (Jeera) (optional)
Onions (yellow diced)
- 1 cup Onions (yellow diced)
Ginger (paste or grated)
- 0.5 tablespoon Ginger (paste or grated)
Garlic (paste or minced)
- 0.5 tablespoon Garlic (paste or minced)
Tomato puree (canned or blended tomatoes)
- 1 cup Tomato puree
Chicken thighs (skinless and boneless, cut into 1-1.5 inch pieces)
- 1 pound Chicken thighs (skinless and boneless, cut into 1-1.5 inch pieces)
Water
- 0.25 cup Water
Coconut Milk (canned, full-fat, unsweetened)
- 1 cup Coconut Milk
Garam Masala
- 1 teaspoon Garam Masala
Lime juice
- 1 tablespoon Lime juice
Cilantro (to garnish)
- Cilantro (to garnish)
Ground Cumin (Jeera powder)
- 1 teaspoon Ground Cumin (Jeera powder)
Ground Turmeric (Haldi powder)
- 0.5 teaspoon Ground Turmeric (Haldi powder)
Kashmiri red chili powder (or paprika, adjust to taste)
- 1 teaspoon Kashmiri red chili powder (or paprika, adjust to taste)
Coriander powder (Dhaniya powder)
- 1 teaspoon Coriander powder
Salt
- 1 teaspoon Salt
Instructions
- Set Instant Pot to Sauté, heat ghee/oil, add cumin seeds and sizzle for 30 seconds.
- Add onions, ginger, and garlic; sauté until golden (~3 minutes).
- Add tomato puree and spices; sauté for 2-3 minutes. (Optional: skip this step if prone to burning.)
- Add chicken, sauté for 3-4 minutes, then add water. Cancel and close lid, set to high pressure for 4 minutes.
- Quick release pressure, open lid, stir in coconut milk and garam masala, simmer for 4-5 minutes until thickened.
- Stir in lime juice, garnish with cilantro, and serve over rice or with naan.
Notes
You can adjust spice levels to taste and thicken the sauce by simmering longer if desired.