Instant Pot Coconut Chicken Curry - Sponsored by Nordic Ware Factory Store

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.

Select ‘saute’ on your Instant Pot.

Add oil, then saute onion and carrot until onions soften.

Select ‘cancel’.

Stir in jalapeno, garlic, ginger, curry paste, salt and pepper.

Add chicken, then coconut milk and stir to combine.

Select ‘manual’ and set time to 7 minutes.

When finished cooking, let it release naturally for 10 minutes, then remove the lid.

Mix cornstarch with water and stir into Instant Pot until sauce begins to thicken.

Serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens