Instant Pot Coconut Chicken Curry

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Average Rating: 5 | Rated By: 3 users

Starting this weekend with the simplest Instant Pot Coconut Chicken Curry -> The tender chicken is cooked with vegetables in a creamy coconut curry sauce. In this chicken curry recipe, I used exotic ingredients that are readily available in most supermarkets. The curry is mildly spiced and has a fragrant and delicate flavour.
This Indian dish is traditionally served with basmati rice, but can also be eaten with rotis.

Is chicken curry better when cooked in an Instant Pot?

The short answer is yes! I will show you why. First, the entire recipe takes only 20 minutes to cook. But even more importantly the chicken is juicier because it is cooked under pressure. The curry sauce is more flavourfull because none of the juices escape. But, did you know that food cooked in an Instant pot retains more nutrients? One 1995 study dubbed pressure cooking the best out of several other cooking methods because the pressure-cooked foods retained more nutrients than the others. Many findings in later studies followed suit. The reasons are -> quick cooking times mean less time for nutrients to escape and lower temperatures mean fewer changes to the nutritional structure of foods. Lastly, when using an instant pot for cooking, once you put everything in it you can walk away. No need to worry about burning the food or a dirty stove.

If you like Indian food, you will enjoy these popular gluten-free Indian dishes. Simply made with the flavours we love 😆

Ingredients

  • 3 tablespoon butter or ghee or coconut oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 GF bay leaf
  • 3 Tbsp. GF curry powder
  • 1/4 tsp. GF ground cinnamon
  • 1 Tbsp. Minced ginger
  • 1 cup pure tomato sauce
  • 2 lb. boneless, skinless chicken thighs, cut into large chunks
  • 2 medium Yukon gold potatoes, peeled and cut into wedges
  • 2 carrots, diced
  • 1 yellow or red bell pepper, cut into bite size pieces
  • 1 (15 oz.) can chickpeas, rinse and drain
  • 1 (13.5 oz.) can unsweetened coconut milk
  • 2 Tbsp. Fresh lime juice
  • 1 - 2 red chili peppers or to taste, seeds removed (optional)
  • 1 1/2 tsp. Himalayan salt or to taste
  • Optional toppings; fresh cilantro, yogurt, sour cream, limes
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    Instructions

  • Set instant pot to sauté. Heat butter/ghee until melted. Add onion, garlic and bay leaf, sauté until onions are translucent. About 5 minutes. Stir in curry powder, cinnamon and ginger until fragrant, about 1 minute. Add tomato sauce and stir to combine
  • Add chicken and stir to coat the chicken pieces with the mixture
  • Add balance of ingredients and give it a stir
  • Cook on manual mode for 15 minutes with steam release handle in sealing position. After 15 minutes do a quick release to release the steam. Remove and discard the bay leaf
  • Serve with basmati rice and desired toppings


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