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Instant Pot Coconut Chicken Curry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 350
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 (diced)

Ginger (paste or grated)

  • 1/2 tablespoon Ginger (paste or grated)

Garlic (paste or minced)

  • 1/2 tablespoon Garlic (paste or minced)

Tomato puree (canned or blend 2 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

  • 1/4 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)

  • 1/2 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 

  • Sauté cumin seeds in ghee/oil until sizzled, then add onions, ginger, and garlic. Cook until golden.
  • Add tomato puree and spices; sauté briefly. Add chicken and cook for 3-4 minutes.
  • Pour in water, cancel sauté, and pressure cook on high for 4 minutes. Quick release pressure.
  • Stir in coconut milk and garam masala; simmer for 4-5 minutes until thickened. Add lime juice and garnish with cilantro.

Notes

You can adjust the chili powder to taste for spiciness.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Chicken, Coconut, Curry