Instant Pot Coconut Chicken Curry
Instant Pot Coconut Chicken Curry is a quick and delicious Indian-inspired dish that transforms your weeknight dinners into something extraordinary. Ready in just 20 minutes, this one-pot meal features tender chicken thighs simmered in creamy coconut milk and aromatic spices. The rich flavors meld beautifully, making it perfect for family gatherings or cozy evenings at home. Serve it over fluffy basmati rice or with warm naan to soak up the delightful sauce, and enjoy a heartwarming meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 tablespoon ghee or oil
- 1 cup yellow onions (diced)
- 1/2 tablespoon ginger (paste or grated)
- 1/2 tablespoon garlic (paste or minced)
- 1 cup tomato puree
- 1 pound chicken thighs (skinless, boneless)
- 1 cup coconut milk
- Spices: garam masala, ground cumin, turmeric, red chili powder, coriander powder, salt
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat the Instant Pot on Sauté mode. Add ghee and cumin seeds; sauté for 30 seconds.
- Add onions, ginger, and garlic; sauté until onions are golden brown.
- Mix in tomato puree and spices; sauté for an additional 2–3 minutes.
- Add chicken pieces and sauté briefly to lock in flavors.
- Pour in water, cancel Sauté mode, seal the lid, and pressure cook on high for 4 minutes.
- Perform a quick release of pressure once cooking is done.
- Stir in coconut milk and garam masala; simmer on Sauté mode for about five minutes until the sauce thickens.
- Add lime juice and garnish with cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Find it online: https://savorydishworld.com/instant-pot-coconut-chicken-curry/