If you’re in the mood for a rich, flavorful meal that doesn’t require hours in the kitchen, this Instant Pot Coconut Chicken Curry is your go-to recipe. Packed with robust flavors of curry and coconut milk, this dish is both comforting and exotic. Let’s dive into the world of easy and delicious cooking with this simple yet delectable recipe.
Ingredients
- 1.5 lb chicken thighs, boneless and skinless
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 cup coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipments
- Instant Pot or electric pressure cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
How to Make Instant Pot Coconut Chicken Curry – Step By Step
Step 1 – Prep Ingredients: Begin by chopping the onion and slicing the red bell pepper. Mince the garlic and ginger. Having all ingredients ready at hand is essential for a seamless cooking experience.
Step 2 – Sauté Aromatics: Set your Instant Pot to the sauté function and add olive oil. Once hot, add the chopped onions, minced garlic, and ginger. Stir for about 2–3 minutes until they release their aroma and the onion becomes translucent.
Step 3 – Add Chicken and Spices: Incorporate the chicken thighs into the pot. Sprinkle in the curry powder, ensuring the chicken is fully coated. This step introduces the deep, warming flavor of the curry.
Step 4 – Pour in Liquids: Pour in the coconut milk and chicken broth. Stir to combine all ingredients. The coconut milk adds a rich, creamy texture complementing the spiced chicken beautifully.
Step 5 – Pressure Cook: Close the lid and set the Instant Pot to ‘Pressure Cook’ on high for 10 minutes. Once done, let the pressure release naturally for about 5 minutes before performing a quick release for any remaining pressure.
Step 6 – Final Touches: Open the lid and stir in the sliced red bell pepper and lime juice. Season with salt and pepper. Let the mixture sit for a few minutes to allow the flavors to meld.
Step 7 – Garnish and Serve: Serve the curry over rice or with naan bread, and garnish with fresh cilantro. This bright garnish adds a fresh, citrusy note to the dish.
How to Serve Instant Pot Coconut Chicken Curry
This curry pairs perfectly with steamed white rice or warm naan bread to soak up the delicious sauce. For a low-carb option, consider serving it with cauliflower rice. A side of fresh, sliced cucumbers complements the dish’s creamy texture beautifully.
Recipe Success Tips & Suggestions
For an even richer flavor, consider marinating the chicken in curry powder and a splash of coconut milk for 30 minutes before cooking. Additionally, adjust the spice level to your liking by adding more or less curry powder or even a dash of cayenne pepper for heat lovers. Keep in mind that fresh herbs like cilantro not only add color but also a fresh, aromatic finish to the dish.
High-Protein Twist: A Boost of Energy in Every Bite
If you’re looking to increase the protein content in this dish, feel free to add more chicken or even toss in a can of chickpeas. They blend wonderfully with the curry’s flavor and add an extra punch of protein, making this curry a hearty and satisfying meal.
Low-Carb Delight: Keeping it Light and Flavorful
Keen on a low-carb variation? Switch the rice for cauliflower rice, and use chicken breasts instead of thighs for a leaner option. This will lower the carb content while maintaining that delightful coconut curry taste you love.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to three days. This curry also freezes well. Place it in a freezer-safe container and freeze for up to three months. Simply thaw overnight in the fridge, then reheat gently on the stove or in the microwave.
FAQs
- Can I use chicken breasts instead of thighs? Yes, chicken breasts work well but remain cautious not to overcook, as they can dry out faster than thighs.
- Is it necessary to use coconut milk? Coconut milk is essential for achieving the creaminess and rich flavor typical of this curry.
- Can I make this curry without an Instant Pot? Certainly, just use a regular pot on the stovetop. Sauté ingredients as instructed, then simmer until the chicken is cooked through.
- How can I make this dish vegan? Substitute chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth for a vegan-friendly version.
Join the Flavor Journey with Instant Pot Coconut Chicken Curry
This Instant Pot Coconut Chicken Curry is a culinary adventure you won’t want to miss. Effortless yet packed with delightful flavors, this dish is perfect for those busy weeknights or when you’re longing for a taste of comfort. Try it, share your experience, and don’t forget to let us know how it turned out in the comments below!
Instant Pot Coconut Chicken Curry
Ingredients
Main Ingredients
- chicken thighs
- olive oil
- onion
- garlic
- ginger
- curry powder
- coconut milk
- chicken broth
- red bell pepper
- lime juice
- Salt and pepper
- Fresh cilantro
Instructions
Steps
- Prep all ingredients by chopping onions, slicing the red bell pepper, and mincing the garlic and ginger.
- Set Instant Pot to sauté mode and add olive oil. Sauté onions, garlic, and ginger for 2–3 minutes until translucent.
- Add chicken thighs and curry powder to the pot, mixing them well to coat the chicken.
- Pour in coconut milk and chicken broth. Give it a stir to combine well.
- Seal the Instant Pot and set it to Pressure Cook on high for 10 minutes. Allow a natural release for 5 minutes, then perform a quick release.
- After opening, add the red bell pepper and lime juice, season with salt and pepper, and stir well.
- Serve hot with rice or naan bread, and garnish with cilantro.