Instant Pot Coconut Chicken Curry

Easy & healthy Indian Coconut Chicken Curry made in an Instant Pot in just 20 minutes! This Instant Pot Coconut Chicken Curry is perfect for weeknight dinners or special occasions. The creamy coconut milk blends beautifully with aromatic spices, creating a dish that’s rich in flavor yet simple to prepare. Serve it over fluffy basmati rice or with warm naan, and you’ll have a meal that’s sure to please everyone at your table.

Why You’ll Love This Recipe

• Quick Cooking Time: With only 20 minutes of cooking, you can have a delicious meal ready in no time.
• One-Pot Meal: Save on cleanup with this easy one-pot recipe that minimizes dishes.
• Flavorful and Aromatic: The blend of spices and coconut milk creates a mouthwatering aroma that’s irresistible.
• Healthier Option: Made with lean chicken thighs and wholesome ingredients, this curry is both nutritious and satisfying.
• Versatile Dish: Enjoy it with rice, naan, or even as a filling for wraps; the options are endless!

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Tools and Preparation

To make this Instant Pot Coconut Chicken Curry, you’ll need a few essential tools. Having the right equipment makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Instant Pot
• Cutting board
• Knife
• Measuring cups and spoons
• Stirring spoon

Importance of Each Tool

• Instant Pot: Speeds up cooking significantly while infusing flavors perfectly using pressure cooking.
• Cutting Board & Knife: Essential for prepping your ingredients quickly and efficiently.
• Measuring Cups and Spoons: Ensures accurate quantities for a balanced flavor profile in your curry.

Ingredients

Easy & healthy Indian Coconut Chicken Curry made in an Instant Pot in just 20 minutes!

Ingredients:
– 1 tablespoon Ghee or Oil
– 1 teaspoon Cumin seeds (Jeera) (optional)
– 1 cup Onions (yellow diced)
– 1/2 tablespoon Ginger (paste or grated)
– 1/2 tablespoon Garlic (paste or minced)
– 1 cup Tomato puree (canned or blend 2 tomatoes to make a puree)
– 1 pound Chicken thighs (skinless and boneless, cut into 1-1.5 inch pieces)
– 1/4 cup Water
– 1 cup Coconut Milk (canned, full-fat, unsweetened)
– 1 teaspoon Garam Masala
– 1 tablespoon Lime juice
– Cilantro (to garnish)
– 1 teaspoon Ground Cumin (Jeera powder)
– 1/2 teaspoon Ground Turmeric (Haldi powder)
– 1 teaspoon Kashmiri red chili powder (or paprika, adjust to taste)
– 1 teaspoon Coriander powder (Dhaniya powder)
– 1 teaspoon Salt

How to Make Instant Pot Coconut Chicken Curry

Step 1: Heat the Instant Pot

Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), then add cumin seeds. Let them sizzle for about 30 seconds.

Step 2: Sauté Aromatics

Add onions, ginger, and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.

Step 3: Add Tomato Puree and Spices

Add tomato puree along with spices. Mix well and let it sauté for another 2–3 minutes. If your instant pot is prone to burn, skip this step.

Step 4: Cook Chicken

Add chicken pieces to the pot. Stir and sauté for about 3–4 minutes to lock in flavors.

Step 5: Pressure Cook

Pour in the water and stir briefly. Press cancel, close the lid ensuring the vent is sealed.

Step 6: Set Cooking Time

Start the instant pot on Manual or Pressure cook mode at high pressure for just four minutes.

Step 7: Quick Release Pressure

When the instant pot beeps, perform a quick release of pressure manually before opening the lid.

Step 8: Add Coconut Milk

Stir in the coconut milk along with garam masala. Let it simmer on sauté mode for around five minutes until sauce thickens.

Step 9: Finish Off

Stir in lime juice and garnish with cilantro. Serve your delightful Coconut Chicken Curry over basmati rice or alongside naan!

How to Serve Instant Pot Coconut Chicken Curry

Serving Instant Pot Coconut Chicken Curry is a delightful experience that enhances its rich flavors. Here are some suggestions to elevate your meal.

Pair with Basmati Rice

• Basmati rice absorbs the delicious coconut sauce, complementing the curry’s richness. Prepare it fluffy for the best texture.

Enjoy with Naan Bread

• Soft naan is perfect for scooping up the curry. You can warm it in the oven or on a skillet before serving for extra softness.

Add a Fresh Salad

• A light salad with cucumber and tomatoes adds freshness to your meal. Toss it with lemon juice and a pinch of salt.

Serve with Raita

• Raita, a yogurt-based side, cools down spices and balances flavors. Mix yogurt with cucumber and mint for a refreshing dip.

Top with Fresh Cilantro

• Garnishing your curry with fresh cilantro adds a burst of color and enhances its fragrant aroma.

How to Perfect Instant Pot Coconut Chicken Curry

Perfecting your Instant Pot Coconut Chicken Curry involves simple tweaks that enhance flavor and texture. Here are some tips to elevate your dish.

• Use fresh ingredients: Fresh garlic, ginger, and spices contribute to a more vibrant flavor than pre-packaged options.
• Adjust spice levels: Customize the heat by varying the amount of Kashmiri red chili powder according to your taste preference.
• Let it simmer: After pressure cooking, letting the curry simmer on sauté mode thickens the sauce and intensifies flavors.
• Add vegetables: Incorporate bell peppers or spinach during the cooking process for added nutrition and texture.
• Taste before serving: Always taste and adjust seasoning before serving to ensure balanced flavors.

Best Side Dishes for Instant Pot Coconut Chicken Curry

To enhance your meal, consider these delightful side dishes that pair well with Instant Pot Coconut Chicken Curry.

1. Cucumber Salad: A refreshing mix of cucumbers, tomatoes, and herbs provides a crunchy contrast to the creamy curry.
2. Steamed Broccoli: Lightly steamed broccoli offers color and nutrition while keeping your meal healthy.
3. Garlic Naan: This flavorful bread is perfect for dipping into the rich sauce of your coconut chicken curry.
4. Jeera Rice: Fragrant cumin-flavored rice complements the curry without overpowering its flavors.
5. Mango Chutney: A sweet-tangy chutney adds an exciting twist that balances out the spice in the curry.
6. Dal Tadka: This lentil dish provides protein and makes a hearty addition alongside your chicken curry.

Common Mistakes to Avoid

When making Instant Pot Coconut Chicken Curry, it’s easy to make some common errors. Here are a few mistakes to watch out for:

• Skipping the sauté step: This step builds flavor in your curry. Take the time to sauté the onions and spices for a richer taste.
• Overcooking the chicken: Instant Pot cooking times are quick. Cook the chicken just enough to ensure it’s tender without becoming dry.
• Not sealing properly: Ensure the lid is correctly sealed with the vent in the sealing position before cooking. An unsealed pot can lead to undercooked food.
• Ignoring the coconut milk timing: Add coconut milk after pressure cooking to prevent curdling. This keeps it creamy and delicious.
• Not adjusting spice levels: Everyone’s spice tolerance is different. Start with less chili powder and adjust according to your taste.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the curry to cool before sealing to maintain freshness.

Freezing Instant Pot Coconut Chicken Curry

• Freeze in a freezer-safe container for up to 3 months.
• Label the container with the date for easy tracking.

Reheating Instant Pot Coconut Chicken Curry

• Oven: Preheat oven to 350°F (175°C). Place curry in an oven-safe dish, cover, and heat for about 20-25 minutes until warmed through.
• Microwave: Transfer curry into a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a saucepan over medium heat, stirring often until heated thoroughly.

Frequently Asked Questions

Here are some frequently asked questions about making Instant Pot Coconut Chicken Curry.

Can I use chicken breasts instead of thighs in Instant Pot Coconut Chicken Curry?

Yes, you can use boneless chicken breasts if you prefer. Just be mindful that chicken breasts may cook faster than thighs.

How spicy is this Instant Pot Coconut Chicken Curry?

The spice level can be adjusted by varying the amount of Kashmiri red chili powder. Start with less if you’re sensitive to heat.

Can I make this curry vegetarian?

Absolutely! Substitute chicken with chickpeas or tofu and vegetable broth for a delicious vegetarian version of this dish.

What can I serve with Instant Pot Coconut Chicken Curry?

This curry pairs well with basmati rice or naan bread, which helps soak up the flavorful sauce.

How do I thicken my coconut chicken curry sauce?

To thicken your sauce, allow it to simmer longer on sauté mode after adding coconut milk. You can also add a cornstarch slurry if needed.

Final Thoughts

Instant Pot Coconut Chicken Curry is a delightful dish that offers warmth and comfort in every bite. Its versatility allows you to customize flavors and ingredients based on your preferences. Whether served over rice or alongside naan, this recipe is sure to impress family and friends alike. Give it a try and enjoy a cozy meal!