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Instant Pot Coconut Chicken Curry

Instant Pot Coconut Chicken Curry

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Instant Pot Coconut Chicken Curry is a quick and flavorful dish that brings the essence of Indian cuisine to your table in just 20 minutes. This easy recipe features tender chicken thighs simmered in rich coconut milk, infused with aromatic spices that create a comforting and satisfying meal. Perfect for busy weeknights or special gatherings, this one-pot wonder not only saves time on cooking but also minimizes cleanup. Serve it over fluffy basmati rice or with warm naan for a delightful dining experience that will impress your family and friends.

Ingredients

  • Ghee or oil
  • Cumin seeds
  • Onions (diced)
  • Ginger (grated)
  • Garlic (minced)
  • Tomato puree
  • Chicken thighs (skinless, boneless)
  • Coconut milk
  • Garam masala
  • Lime juice
  • Fresh cilantro

Instructions

  1. Set the Instant Pot to Sauté mode. Heat ghee and add cumin seeds; sizzle for 30 seconds.
  2. Stir in onions, ginger, and garlic. Sauté until onions are golden brown (about 3 minutes).
  3. Add tomato puree and spices; sauté for 2–3 minutes.
  4. Stir in chicken pieces and sauté for another 3–4 minutes.
  5. Add water, cancel Sauté mode, seal the lid, and pressure cook on high for 4 minutes.
  6. Perform a quick release when done, then stir in coconut milk and garam masala.
  7. Simmer on Sauté mode for 4–5 minutes until sauce thickens, then finish with lime juice and cilantro.

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