Curried Coconut Chicken Recipe Instant Pot

INSTANT POT COCONUT CHICKEN CURRY

Steps:

• Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
• Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
• Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
• Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
• Add the water and stir. Press cancel and close lid with the vent in sealing position.
• Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
• When the instant pot beeps, quick release the pressure manually and open the lid.
• Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
• Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.

INSTANT POT® COCONUT CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
• Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
• Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

INSTANT POT COCONUT CHICKEN

Steps:

• Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes.
• Meanwhile, slice the cucumbers and finely chop the Fresno chile (remove seeds for less heat). Toss the cucumbers and chile with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish.
• Cook the rice as the label directs.
• When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high sauté setting and simmer until the sauce thickens slightly, 12 to 15 minutes.
• Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls.

INSTANT POT COCONUT CHICKEN CURRY (ONLY 5 INGREDIENTS!)

Steps:

• Prep. Cut chicken into 1 to 2-inch pieces and finely chop the ginger and garlic.
• Saute. Saute garlic and ginger in a little oil on Saute setting for a minute, then add the chicken and stir for 30 seconds. Add salt, sugar and curry powder and stir. Cancel the Saute setting.
• Add about a cup of water (we added 2/3 cup as we knew that chicken would release quite a bit of juice while cooking). Stir through.
• Pressure cook. Set to Pressure Cook on High pressure for 15 minutes, with natural pressure release.
• Finish the curry. Open the lid and stir the curry. Stir in the coconut cream and taste for salt and sweetness. You can add a little more sugar or salt to balance the flavors.
• How to thicken the curry sauce if it seems a little thin:
• You can scoop out half a cup of broth to reduce the liquid.
• You can thicken the broth with a little flour. If you want to have more sauce, do the flour trick. Combine 2 teaspoons of all-purpose flour with 4 tablespoons of water or broth from the pot in a separate bowl and whisk until smooth. Stir this slurry mixture into the hot curry and see the liquid magically thicken.

COCONUT CHICKEN CURRY

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
• Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
• Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, quick-release the pressure.
• Remove the chicken, cut into bite-sized pieces and return to the pot.
• Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
• Serve warm over rice, garnished with chopped cilantro or basil.

PRESSURE COOKER COCONUT CURRY CHICKEN

Steps:

• Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
• Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.
• Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.