Instant Pot Coconut Chicken Curry || Curry Chicken Thighs | COCONUT CHICKEN CURRY IN INSTANT POT

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and using turmeric and cumin is cost-effective.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Put your Instant Pot to Sauté mode and add 1 stick of unsalted butter.

Once butter melts, add 1 cup chopped onions along with ginger garlic paste. Sauté until onions turn soft.

Add chicken pieces and toss lightly for about 30-seconds.

Add Tomato puree, Turmeric Powder, Smoked Paprika, Ground Cumin, Ground Coriander, Garam Masala, and Salt. Toss well and cook for about a minute or two.

Pour coconut milk and stir well. Add 1 teaspoon coconut sugar to balance the heat and add a sweetish touch to the curry.

Toss lightly and pour ¼ cup water into the instant pot.

Cover your Instant Pot with a lid and pressure cook for 4-minutes.

Once cooked, do quick pressure release and then open the lid and garnish with freshly chopped cilantro and shredded unsweetened coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens