Instant Pot Coconut Chicken Curry
Instant Pot Coconut Curry Chicken - Rich, complex flavors is what this dish is all about! Made with an aromatic blend of spices and a handful of other kitchen staple ingredients, this might become your new favourite chicken dish!
- 2 lbs chicken thighs boneless and skinless
- 1 tbsp coconut oil
- 1 medium onion
- 3 cloves garlic minced
- 1 tbsp curry powder
- 1 tsp coriander ground
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 14 oz fire roasted tomatoes 1 can
- 13.5 oz coconut milk aka coconut cream, 1 can
- 1 tbsp cornstarch
- 1 tbsp cilantro freshly chopped
Prep the Chicken: Wash, dry, and cube the chicken thighs into bite-sized pieces.
Cook Chicken: Heat the coconut oil in your Instant Pot over the sauté setting. Add the chicken and onion, then cook for 2-3 minutes, or until the onion softens. Stir in the garlic, curry powder, coriander, turmeric, salt, and pepper. Cook for 1 minute or until aromatic.
Combine Ingredients: Add the fire roasted tomatoes and coconut milk. Stir until everything is combined, and scrape up any bits on the bottom.
Cook: Secure the Instant Pot lid and turn the valve to SEAL. Cook for 5 minutes on high pressure. Quick release the pressure when the time is up.
Thicken the Curry: Turn on the sauté setting. Take 1-2 tbsp of the sauce from the Instant Pot and mix it well with the cornstarch. Add the slurry to the Instant Pot, mix well, and let everything come to a bubble. If you'd like the sauce to be thicker, make more slurry.
Garnish and Serve: Garnish with cilantro and serve over steamed rice.
Your leftover coconut curry chicken will keep for 3-4 days, stored in a shallow airtight container.
To freeze, store in a shallow, airtight container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat when ready to eat!
Calories: 461kcal | Carbohydrates: 9g | Protein: 23g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 126mg | Sodium: 405mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 4mg