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Instant Pot Coconut Chicken Curry Recipe

Instant Pot Coconut Chicken Curry
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Rich, creamy, and fragrant—this Instant Pot Coconut Chicken Curry is a quick, one-pot meal perfect for busy nights. Packed with South Asian-inspired spices and coconut milk, it delivers bold flavors in just 30 minutes. Pair it with rice or naan for a satisfying dinner that’s both comforting and easy to make.

Ingredients

Scale

Main Ingredients

  • 1 tbsp ghee or oil (neutral oils work too)
  • 1 tsp cumin seeds (optional but adds depth)
  • 1 cup yellow onions, diced
  • ½ tbsp ginger paste or grated fresh ginger
  • ½ tbsp garlic paste or minced garlic
  • 1 cup tomato puree (canned or blended fresh tomatoes)
  • 1 lb chicken thighs, boneless & skinless, cut into bite-sized pieces
  • ¼ cup water
  • 1 cup full-fat coconut milk, unsweetened
  • 1 tsp garam masala
  • 1 tbsp lime juice
  • Fresh cilantro leaves, for garnish

Spices

  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp Kashmiri red chili powder (or paprika for mild spice)
  • 1 tsp coriander powder
  • 1 tsp salt

Optional Add-Ons

  • 1 tbsp cornstarch mixed with water for a thicker curry
  • Fried curry leaves or toasted cashews for garnish

Instructions

Step 1: Start with Aromatics

  1. Turn your Instant Pot to Sauté mode.
  2. Add ghee or oil. Once hot, toss in cumin seeds and let them sizzle for 30 seconds (smell the aroma—it’s toasty goodness).
  3. Add onions, ginger, and garlic. Cook for 3–4 minutes, stirring, until the onions soften and turn golden.
  • Pro Tip: Stir often to avoid burning the garlic.

Step 2: Build the Flavor Base

  1. Stir in tomato puree along with all spices (cumin, turmeric, chili powder, coriander, and salt). Mix until combined.
  2. Cook for 2–3 minutes, letting the spices bloom in the oil (you’ll know it’s ready when the mixture thickens and smells delicious).
  • Avoid: Skipping this step! Under-cooked spices can leave a raw taste.

Step 3: Add Chicken

  1. Toss in chicken pieces, coating them well with the spice mixture. Sauté for 3–4 minutes, until the chicken looks mostly opaque. (Don’t worry—it’ll finish cooking later.)
  • Visual Cue: Chicken should no longer look raw but won’t be fully cooked through yet.

Step 4: Pressure Cook the Curry

  1. Pour in water and give a gentle stir.
  2. Cancel Sauté mode. Close the lid, set the vent to the sealing position, and pressure cook on High for 4 minutes.
  3. Once done, do a Quick Release to avoid overcooking the chicken.

Step 5: Add Coconut Milk

  1. Open the lid and switch back to Sauté mode. Stir in coconut milk and garam masala. Let the curry simmer for 4–5 minutes to thicken slightly.
    • Optional: To make the sauce thicker, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Step 6: Finish with Freshness

  1. Turn off the Instant Pot. Stir in lime juice to brighten the flavors.
  2. Garnish with fresh cilantro leaves and serve warm.

Notes

Serving Suggestions

  • Serve over fluffy steamed basmati rice or enjoy with warm naan bread.
  • Add a cooling side like cucumber raita or zesty pickled onions to balance the spices.

Tips & Tricks

  • Spice Level: Adjust chili powder to your taste. For mild curry, stick to Kashmiri chili powder or paprika.
  • Protein Alternatives: Swap chicken thighs with chicken breasts, shrimp, or tofu for a variation.
  • Burn Warning Tip: If your Instant Pot tends to show a burn warning, add the tomato puree after pressure cooking instead of before.

Storage & Reheating

  • Leftovers Storage: Keep in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
  • Reheating: Warm gently on the stovetop or in the microwave. Add a splash of water or coconut milk if the curry thickens too much during storage.

Common Mistakes to Avoid

  • Skipping the sauté step: Properly blooming your spices creates a deeper flavor.
  • Overcooking the chicken: Quick-release is key to tender, juicy meat.
  • Adding too much liquid: Stick to the recipe’s amount for the perfect curry consistency.

Find it online: https://indianrecipe.info/instant-pot-coconut-chicken-curry/