Instant Pot Coconut Chicken Curry
If you’re on the hunt for a meal that’s not only delicious but also incredibly easy…
Equipment
- Instant Pot
Ingredients
Ingredients
- ?2 tablespoonsvegetable oil
- ?1 oniondiced
- ?2 clovesgarlicminced
- ?1 tablespoongingergrated
- ?2 tablespoonsmild curry powder
- ?1 cup 250 mlvegetable stock
- ?2 pounds 900 gramschicken breastscubed into bite-size or 1 inch pieces
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1 canfull fat coconut milk
- ?1 red bell pepperdiced
- ?1 limejuiced
- ?1 tablespoonfresh cilantro leaveschopped
- ?Cooked ricefor serving
Instructions
Instructions
- Press SAUTE on the Instant Pot and heat 2 tablespoons vegetable oil until shimmering.
- Add 1 diced onion and sauté, stirring occasionally, until translucent, about 3–4 minutes.
- Add 2 cloves garlic (minced) and 1 tablespoon grated ginger; cook, stirring, until fragrant, about 1 minute.
- Add 2 tablespoons mild curry powder, stir, and cook for about 30–60 seconds to bloom the spices.
- Pour in ½ cup of the 1 cup (250 ml) vegetable stock and use a wooden spoon or heat-resistant spatula to scrape any browned bits off the bottom of the pot to deglaze.
- Turn off SAUTE. Add 2 pounds (900 grams) cubed chicken breast, season with 1 teaspoon salt and ¼ teaspoon ground black pepper, then add the remaining ½ cup vegetable stock. Stir to combine.
- Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on HIGH pressure and set the time for 5 minutes. (The Instant Pot will take about 10 minutes to come to pressure before the cook time begins.)
- When the cooking program ends, perform a quick release of the pressure (carefully turn the vent to VENTING). Wait until the quick release finishes and the float valve drops, then open the lid carefully.
- Press SAUTE again. Add 1 diced red bell pepper and pour in 1 can full-fat coconut milk. Stir and simmer until the sauce thickens slightly, about 3–5 minutes.
- Remove the pot from SAUTE. Stir in the juice of 1 lime and 1 tablespoon chopped fresh cilantro leaves.
- Serve the curry warm over cooked rice.
Notes
For a mild curry, use 2 tablespoons of curry powder. For a spicier curry, use 3 tablespoons of curry powder.
Use full-fat coconut milk (canned).
Serve with cookedbasmati, jasmine,brown, or cauliflower rice.
If you’re not a fan of bell peppers, you can substitute with fresh spinach leaves. Add them at the end of the cooking process, and let them just wilt.
If the sauce is not thick enough, you can thicken it with cornstarch slurry. Mix 2 tablespoons of cornstarch with 1 tablespoon of water and add to the sauce. Bring the sauce to a simmer, and stir until the sauce thickens.
If you don’t have fresh ginger available, you can use 1 tsp of ground ginger instead.
Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
Freeze in a freezer-safe container for up to 3 months.
Use full-fat coconut milk (canned).
Serve with cookedbasmati, jasmine,brown, or cauliflower rice.
If you’re not a fan of bell peppers, you can substitute with fresh spinach leaves. Add them at the end of the cooking process, and let them just wilt.
If the sauce is not thick enough, you can thicken it with cornstarch slurry. Mix 2 tablespoons of cornstarch with 1 tablespoon of water and add to the sauce. Bring the sauce to a simmer, and stir until the sauce thickens.
If you don’t have fresh ginger available, you can use 1 tsp of ground ginger instead.
Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
Freeze in a freezer-safe container for up to 3 months.