Instant Pot Coconut Curry Chicken
Delicious and creamy Coconut Chicken Curry made in the Instant Pot and ready in just 30 minutes.
Servings: 4 serves
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 small red bell pepper thinly sliced into strips
- 1½ to 2 pounds boneless, skinless chicken thighs cut into 1-1/2 inch pieces
- 4 cloves garlic minced
- 2 tablespoons curry powder
- 1 tablespoon dried basil
- 1 teaspoon ground ginger or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper or to taste
- ¼ teaspoon white pepper optional
- 2 tablespoons tomato paste
- 1 can (13.6 ounces) unsweetened full fat coconut milk
- 1½ tablespoons cornstarch
- cooked rice for serving
- chopped fresh cilantro for garnish
Instructions
- Select the “Sauté” function on the Instant Pot and heat up the olive oil.
- Add diced onion and prepared peppers to the hot oil; cook for 2 minutes.
- Stir in chicken pieces and garlic; season with curry, basil, ginger salt, chili powder, cayenne, pepper, and white pepper.
- Cook and stir until chicken is just browned, about 2 minutes. Stir in the tomato paste until incorporated.
- Add coconut milk to the pot, and scrape up the browned bits from the bottom of the pot using a wooden spoon.
- Turn Off the Instant Pot. Secure the lid and make sure the vent is closed.
- Select Manual (or Pressure Cook) and set it to cook for 5 minutes.
- When time is up, do a quick release. When the pin drops, remove the lid.
- Carefully remove 1/4 cup of the liquid from the pot and transfer it to a small bowl; whisk the cornstarch into the liquid until thoroughly combined.
- Whisk the cornstarch mixture (slurry) back into the Instant Pot; mix and stir around until incorporated and sauce is thickened.
- Serve Coconut Curry Chicken over rice and garnish with cilantro.
Notes
- Use Quality Spices: Fresh, high-quality spices make a significant difference in the flavor of your curry. Ground spices lose their potency over time, so try to use them within six months to a year.
- Brown the Chicken: If time allows, consider browning the chicken thighs before adding the other ingredients. This can enhance the flavor of the final dish.
- Release Pressure Naturally: For meats cooked in the Instant Pot, natural pressure release (as opposed to quick release) can result in more tender and juicy chicken.
- Adjust Heat Level: Feel free to adjust the amount of chili powder or other hot spices to suit your family's taste. Remember, it's easier to add heat than to take it away.
- Use Full-Fat Coconut Milk: Using full-fat coconut milk will provide a creamier curry.
- Serve Immediately: Curry can thicken as it cools. For the best texture, serve the curry immediately after preparing it.
- Storing Leftovers: Store leftovers in the refrigerator and consume them within 3 to 4 days.
Nutrition
Calories: 511kcal | Carbohydrates: 16g | Protein: 37g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 820mg | Potassium: 922mg | Fiber: 5g | Sugar: 6g | Vitamin A: 906IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 5mg
