Instant Pot Coconut Curry Chicken is one of the easiest and quickest chicken curries that taste so darn good. Coconut has an inherent sweetness and a nuttiness that changes the game altogether. Served with rice, this Instant Pot Coconut Curry Chicken is the perfect recipe for a busy weeknight.
Put your Instant Pot to Sauté mode and add 1 stick of unsalted butter. Instead of butter, you can use Ghee as well. Once butter melts, add 1 cup chopped onions along with ginger garlic paste. Sauté until onions turn soft.
Add chicken pieces and toss lightly for about 30-seconds.
Add Tomato puree, Turmeric Powder, Smoked Paprika, Ground Cumin, Ground Coriander, Garam Masala, and Salt. Toss well and cook for about a minute or two.
Pour coconut milk and stir well. Add 1 teaspoon coconut sugar to balance the heat and add a sweetish touch to the curry. Toss lightly and pour ¼ cup water into the instant pot.
Cover your Instant Pot with a lid and pressure cook for 4-minutes. Once cooked, do quick pressure release and then open the lid and garnish with freshly chopped cilantro and shredded unsweetened coconut.
Veggies - You can add baby potatoes or cauliflower florets or Broccoli florets or chopped Baby Spinach before closing the lid. It would make your curry richer and more flavorful.Shrimp - Don't like chicken. No problem. Try making Coconut Curry Shrimp.Caramelized Onions - This step is totally optional but, just to make it all the more flavorful you can garnish your Instant Pot Coconut Chicken Curry with Caramelized onions.Chicken Breasts - Don't like dark meat. No problem. You can use chicken breasts to make this recipe.Yogurt or Sour Cream - You can combine the spices in a bowl with Thick Greek Yogurt or Sour Cream and then add it to your instant pot. Yogurt or Sour Cream will make the curry rich and creamier.
Instant Pot Coconut Curry Chicken
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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