Description
Creamy instant pot coconut curry chicken brings Indian-inspired comfort to weeknight dinners with minimal effort. Rich spices and tender chicken create a perfectly balanced meal that satisfies complex flavor cravings you’ll want to savor again and again.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken thighs
- 0.5 cup chicken broth
Spices and Aromatics:
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1 piece fresh ginger, grated
- 1 medium onion, diced
- 1 tsp salt
- 0.5 tsp black pepper
Liquid and Creamy Base:
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1 lime, juiced
Optional Garnish and Serving:
- 2 green onions, sliced
- 1/4 cup roasted cashews (optional)
- Cooked rice for serving
Instructions
- Activate the Instant Pot using sauté mode and warm the olive oil until shimmering.
- Sear the chicken thighs for 2-3 minutes per side until golden brown, then transfer to a plate.
- Add diced onions to the pot and cook until translucent, approximately 3 minutes.
- Incorporate minced garlic, grated ginger, and all ground spices, stirring continuously for 30-45 seconds to release aromatic oils.
- Pour in chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
- Mix in tomato paste and coconut milk, whisking until smooth and fully combined.
- Return chicken thighs to the pot, nestling them into the sauce.
- Secure the Instant Pot lid, set to high pressure, and cook for 10 minutes.
- Allow natural pressure release for 5 minutes, then perform quick release.
- Remove chicken and shred or slice into bite-sized pieces.
- Stir lime juice into the sauce and adjust seasoning if needed.
- Return chicken to the sauce, coating thoroughly.
- Garnish with fresh cilantro, sliced green onions, and optional roasted cashews.
- Serve hot over steamed rice, creating a vibrant and fragrant meal.
Notes
- Prevent dry chicken by choosing chicken thighs, which retain moisture better than chicken breasts during pressure cooking.
- Use fresh ginger and garlic for maximum flavor intensity, avoiding pre-minced versions that can taste flat and less aromatic.
- Create dairy-free adaptations by substituting coconut milk with alternative plant-based milks like almond or cashew milk, maintaining similar creamy consistency.
- Reduce spice levels for sensitive palates by halving ground spice quantities or using mild curry powder instead of more intense blends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg