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 (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.