Instant Pot Coconut Chicken Curry

Easy & healthy Coconut Chicken Curry made in a moment Pot in only 30 minutes! this is often simple Indian chicken curry recipe is formed with ginger, garlic, onions alongside flavorful spices, and finished with creamy coconut milk. Pair this dairy-free & gluten-free curry with fragrant basmati rice.

This is the simplest coconut and chicken curry that you're going to ever make. Personally, i really like curries because they're quick, filled with flavor and tastes even as good the subsequent days. This curry is additionally incredible because it uses basic ingredients,similar to my chicken curry with potatoes, that you simply presumably have in your kitchen immediately .

It's so healthy because it's made up of scratch and also very quick to form (thanks to the moment pot), you've got control over the ingredients during this curry and therefore the most vital part is that this curry is mild, therefore perfect for teenagers (even picky eaters). Your family will love this recipe!

How to make Coconut Chicken Curry?

Before you begin making this coconut chicken curry confirm you've got all the ingredients prepped and available . Dice your onions and cut your chicken thighs into pieces. Keep the spices ready. Now let's start making this delicious curry.

• Set the moment Pot on sauté mode and let it heat.
• Add ghee or oil along side the cumin seeds. Saute for 30 seconds until they release their aroma. Cumin seeds are optional but do add an exquisite flavor to the curry. If you've got ghee, I highly recommend to use it, because it adds such a lot more flavor to the present curry.
• Now add the diced onions, garlic, ginger, and sauté them for a couple of minutes.
• When the onions turn golden brown, add the tomato puree along side the spices and saute for a further 2-3 minutes. I used canned tomato puree, you'll also use fresh tomato puree during this recipe. Blend 2 tomatoes to form a puree.
• Add the chicken pieces to the pot. Stir and sauté for 3-4 more minutes. don't skip this step, because it adds many flavor to the curry.
• Then add the water and blend well. Deglaze well and confirm nothing is stuck to rock bottom of the pot.
• Switch the moment Pot to manual or pressure cook on high for 4 minutes with the vent in sealing position.
• As soon because the Instant Pot beeps, quick release the pressure manually and open the lid.
• Now stir within the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes until the sauce is thickened to your preference. Use full-fat canned coconut milk.
• You are almost ready! Stir within the juice and garnish with cilantro.
• The coconut chicken curry is prepared to be served with flavorful rice or Indian flatbreads. Enjoy!