Coconut chicken curry Instant Pot | One pot recipe

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.

Heat olive oil in the Instant Pot.

Add diced onion and minced garlic, sauté until fragrant.

Add chicken breast strips and cook until browned.

Stir in sliced green chiles, diced tomatoes, and coconut milk.

Add all spices: turmeric, coriander, cumin, chile powder, curry, ginger, and salt.

Seal the Instant Pot and cook on high pressure for 10 minutes.

Release pressure and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens