If you’re on the hunt for a meal that’s not only delicious but also incredibly easy to make, look no further than this Instant Pot Coconut Chicken Curry. This dish is a symphony of flavors, where the creaminess of coconut milk meets the fragrant spices of curry. It’s perfect for a weeknight dinner or a cozy gathering with friends. Plus, the Instant Pot does the hard work for you, making this recipe a breeze to prepare.
Imagine tender chicken pieces swimming in a rich coconut sauce, with a touch of tang from lime and fresh herbs to brighten the whole dish. This is comfort food at its finest, and it’s served over rice for a complete meal that will satisfy both your hunger and your taste buds.
Why This Recipe Is a Must-Try
There are countless reasons to love this Instant Pot Coconut Chicken Curry! Firstly, it’s incredibly flavorful with minimal effort—a meal that tastes like it came from a high-end restaurant but is made easily at home. The combination of spices, fresh ingredients, and coconut milk creates a depth of flavor that is hard to resist.
Additionally, this recipe is adaptable for various dietary needs. Whether you’re avoiding gluten, looking for dairy-free options, or simply aiming to eat healthier, this dish fits the bill! It’s also perfect for meal prep; you can make a big batch and enjoy it throughout the week.
Finally, cooking in an Instant Pot means quick clean-up. You can whip up this delightful dish in under 30 minutes with just one pot to wash at the end—what’s not to love?
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons mild curry powder
- 1 cup (250 ml) vegetable stock
- 2 pounds (900 grams) chicken breasts, cubed into bite-size or 1-inch pieces
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can full-fat coconut milk
- 1 red bell pepper, diced
- 1 lime, juiced
- 1 tablespoon fresh cilantro leaves, chopped
- Cooked rice for serving
How To Make Instant Pot Coconut Chicken Curry
Step 1: Sauté the Aromatics
Begin by setting your Instant Pot to the ‘Sauté’ mode. Add the vegetable oil, and once it’s hot, toss in the diced onion. Sauté for about 3-4 minutes until the onions are translucent. Then, add the minced garlic and grated ginger, and continue to sauté for another minute until fragrant.
Step 2: Add the Spices
Stir in the mild curry powder, allowing it to cook for another minute. This step is essential as it helps release the aromatic oils from the spices, enhancing the overall flavor of your dish.
Step 3: Build the Curry Base
Pour in the vegetable stock and use a wooden spoon to scrape up any bits stuck to the bottom of the pot. This technique adds flavor to your curry and prevents the burn notice on the Instant Pot.
Step 4: Add the Chicken
Gently stir in the cubed chicken breasts, coating them well with the spices and broth. Season with salt and black pepper to taste.
Step 5: Pressure Cook
Secure the lid on the Instant Pot, making sure the valve is set to ‘Sealing.’ Cook on high pressure for 8 minutes. Once the cooking time is up, allow for a natural release for 5 minutes before you switch the valve to ‘Venting’ to release any remaining pressure.
Step 6: Stir in Coconut Milk and Vegetables
After all pressure has been released and the lid is safe to remove, open the Instant Pot and stir in the full-fat coconut milk until well combined. Then add the diced red bell pepper, giving everything a gentle stir to mix.
Step 7: Final Touches
Add the lime juice and chopped cilantro. Taste and adjust seasoning if needed. If the curry is too thick, feel free to add a splash more vegetable stock to reach your desired consistency.
Step 8: Serve
Serve your delicious coconut chicken curry over cooked rice, garnished with extra cilantro if desired. Enjoy this comforting meal with your family or friends!
Expert Tips
- For even more flavor, let the curry sit for about 10 minutes after cooking before serving. This allows the flavors to meld together beautifully.
- If you like your curry a little spicier, consider adding a pinch of cayenne pepper or a diced chili pepper when sautéing the onions.
- Use high-quality coconut milk for the best taste. It enhances the richness and creaminess of the curry.
- Feel free to adjust the amount of curry powder to match your spice preference; mild for a subtle taste or more for a kick!
Variations and Customizations
- Add vegetables such as spinach, carrots, or peas for added nutrition and color.
- Substitute chicken with shrimp or tofu for a different protein option.
- Try different types of curry powder, such as red or yellow curry, to switch up the flavor profile.
- Experiment with fresh herbs like basil or mint in place of cilantro for a unique twist.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you wish to keep it longer, consider freezing it. Allow the curry to cool completely before transferring to freezer-safe containers. Store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave before serving.
FAQ
Can I make this curry in a slow cooker instead?
Yes! You can definitely adapt this recipe for a slow cooker. Sauté the aromatics as instructed, then transfer everything to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
Can I use boneless thighs instead of chicken breasts?
Absolutely! Boneless chicken thighs would work wonderfully in this recipe, adding even more flavor and moisture to your curry.
Is it possible to make this dish dairy-free?
Yes! This recipe is naturally dairy-free since it uses coconut milk. Just ensure all other ingredients are free from lactose.
What can I serve with this dish besides rice?
While rice is a classic pairing, you can also serve this curry with quinoa, naan bread, or over a bed of zoodles (zucchini noodles) for a low-carb option.
Conclusion
This Instant Pot Coconut Chicken Curry is a delightful addition to your meal rotation that brings exotic flavors right to your kitchen with minimal effort. With its irresistibly creamy texture and aromatic spices, this dish will not only satisfy your hunger but also your taste buds, inviting you back for seconds. Dive into this easy and mouthwatering recipe today and enjoy every last bite of this flavorful curry!
Instant Pot Coconut Chicken Curry
Ingredients
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons mild curry powder
- 1 cup vegetable stock (250 ml)
- 2 pounds chicken breasts, cubed (900 grams)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can full-fat coconut milk
- 1 medium red bell pepper, diced
- 1 medium lime, juiced
- 1 tablespoon fresh cilantro leaves, chopped
- as needed cooked rice for serving
Instructions
- Step 1: Set your Instant Pot to the ‘Sauté’ mode. Add the vegetable oil, and once it’s hot, toss in the diced onion. Sauté for about 3-4 minutes until the onions are translucent. Then, add the minced garlic and grated ginger, and continue to sauté for another minute until fragrant.
- Step 2: Stir in the mild curry powder, allowing it to cook for another minute to release the aromatic oils from the spices.
- Step 3: Pour in the vegetable stock and scrape up any bits stuck to the bottom of the pot.
- Step 4: Gently stir in the cubed chicken breasts, coating them well with the spices and broth. Season with salt and black pepper to taste.
- Step 5: Secure the lid on the Instant Pot, set the valve to ‘Sealing,’ and cook on high pressure for 8 minutes. Allow for a natural release for 5 minutes before switching the valve to ‘Venting’ to release any remaining pressure.
- Step 6: Stir in the full-fat coconut milk and diced red bell pepper after all pressure has been released.
- Step 7: Add the lime juice and chopped cilantro. Taste and adjust seasoning if needed.
- Step 8: Serve the coconut chicken curry over cooked rice, garnished with extra cilantro if desired.
Equipment
- Instant Pot
- Mixing Bowl
