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Instant Pot Coconut Chicken Curry Served

Instant Pot Coconut Curry Chicken

Katerina | Diethood
Delicious and creamy Coconut Chicken Curry made in the Instant Pot and ready in just 30 minutes.
Servings : 4 serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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
  • 1 ½ 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: 511 kcal | Carbohydrates: 16 g | Protein: 37 g | Fat: 35 g | Saturated Fat: 23 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.03 g | Cholesterol: 162 mg | Sodium: 820 mg | Potassium: 922 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 906 IU | Vitamin C: 31 mg | Calcium: 84 mg | Iron: 5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Indian
Keyword: chicken curry instant pot, chicken curry recipe, instant pot chicken thighs recipe