Instant Pot Coconut Curry Chicken Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

Add the ghee and coconut oil to the inner pot and press the saute button.

Add the onions and cook until caramelized.

Add the garlic and ginger and cook until fragrant.

Add all the spices, stir and cook about 2 mins.

Add the coconut water and deglaze the pot very well to avoid the burn notification.

Without stirring, turn the coconut milk can over and open, separating the liquid and thick cream.

Add the coconut milk liquid and crushed tomatoes to the pot.

Add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don't stir).

Pressure cook the thawed chicken thighs for 8-10 mins, frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins or frozen breasts for 15 mins.

Quick release.

Pull out the chicken and shred it.

Add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary