Instant Pot Chicken Coconut Curry
 
Prep time
Cook time
Total time
 
Served over rice, this simple Instant Pot Chicken Coconut Curry is a delicious meal you'll make again and again.
Author:
Recipe type: Main Dish
Cuisine: Indian
Serves: 6-8
Ingredients
  • 1-2 tbsp canola oil or butter
  • 1-1½ lbs chicken breast, cut into 1-inch pieces
  • 2 medium onions, diced
  • 3-4 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated or finely chopped (If using paste, use 2 tsp. If using ground, use 1 tsp.)
  • 3 tbsp tomato paste
  • 2 tbsp curry powder
  • 2 tsp paprika
  • ½ tsp ground cinnamon (can also add a pinch of ground cloves if desired)
  • 1 (15 ounce) can coconut milk
  • ¼ cup water
  • *3/4 tsp salt (Taste curry powder. If it does not have salt, add an additional ¾ tsp, totaling 1½ tsp salt.)
  • ¼ tsp pepper
  • Steamed rice for serving
Instructions
  1. Start rice cooker before starting the curry so that the rice will get done at the same time as the curry.
  2. Turn on your Instant Pot to saute and saute the onions, garlic, and ginger in the cooking oil or butter until they are tender.
  3. Add the curry powder, paprika, cinnamon, salt, pepper, and tomato paste. Sauté and stir for another minute to bring out the flavors of the spices.
  4. Add the water and coconut milk, stir well and add the chicken.
  5. Place lid securely on Instant Pot and set it to high pressure for 7 minutes.
  6. When done, carefully release pressure and give a quick stir. The curry might look runny. It will thicken as it cools, but if it seems extra thin you can stir in a mixture of 1 tbsp corn start and 1½ tbsp water to thicken it up before serving. Taste before serving and adjust flavors as necessary. Sometimes the strength of spices is lost in the pressure cooking process.
  7. Serve over steamed rice or with Naan Bread and enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/instant-pot-chicken-coconut-curry/