Instant Pot Curry Chicken || Coconut Curry Chicken (Paleo, Whole30)

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories, while milk is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are less expensive than breasts.

Thinly slice 1 large red onion.

Finely chop 4 cloves of garlic.

Peel and finely chop about 1 tablespoon of fresh ginger.

Add 2 green chilies to the mixture.

Add fresh curry leaves to the mixture.

Cut 1.5 pounds of chicken thighs into bite-sized pieces.

Coat the chicken with 1 teaspoon of sea salt, 0.5 teaspoon of kashmiri red chili powder, 3-4 teaspoons of turmeric, 3 teaspoons of coriander powder, and 1 teaspoon of garam masala.

Mix the spices with the chicken, adding 1-2 teaspoons of olive oil to help coat the chicken evenly.

Heat the Instant Pot on sauté and add 1 tablespoon of coconut oil.

Add 2 cinnamon sticks, a few whole cloves, and 8-10 black peppercorns to the pot along with 1 bay leaf.

Sauté the whole spices for a moment before adding the onions, ginger, garlic, and green chilies; sauté for about 2-3 minutes.

Add the marinated chicken pieces to the pot along with the whole stems of the curry leaves, tearing the leaves a little for flavor.

Add 0.5 cup of water to the pot and mix everything well.

Pressure cook the mixture for about 10 minutes.

Once the pressure cooking is done, let the pressure release naturally.

When opening the pot, avoid stirring too much to keep the chicken tender.

Finish off by adding 3/4 cup of coconut milk, adjusting the amount based on desired spice level.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary