Pressure Cooker Coconut Curry Chicken Recipes
INSTANT POT® COCONUT CURRY CHICKEN
This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.
Provided by Helene Choi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g
PRESSURE COOKER COCONUT CHICKEN
We made this easy dairy free pressure cooker coconut chicken with curry last night and it turned out amazing! A creamy Instant Pot chicken with vegetable dish served as a soup or on top of rice, it was a flavorful dinner we all enjoyed. Try our Thai style coconut chicken yourself and let us know what you think!
Provided by The Typical Mom
Categories Entree Main Course
Time 13m
Number Of Ingredients 16
Steps:
- Add olive oil to Instant Pot and set to saute.
- Cut chicken into bite size pieces and dice your onion, add to your pressure cooker and cook until outsides of chicken pieces are white and pink is gone (doesn't have to be completely cooked thru).
- Turn pressure cooker off.
- Add soy sauce, garlic, brown sugar, ginger, and salt. (add curry and garam masala now if adding those) Stir to coat chicken with spices. If you choose to add garam masala and curry add them now too and stir to combine.
- Add in diced bell pepper, can of chiles, cilantro, snap peas and coconut milk and gently stir to combine.
- Put lid on and close steam valve.
- Set to pressure, high, for 3 minutes.
- Do a quick release.
- If you want liquid to thicken add 1/2 cup of hot liquid in pot to a small bowl with 1.5 tbsp. cornstarch and whisk together. Pour back into pot and slowly stir it in.
- Allow to sit for 5 minutes or so to thicken more if desired.
- Serve as is or on top of white rice.
Nutrition Facts : ServingSize 4 oz, Calories 570 kcal, Carbohydrate 16 g, Protein 25 g, Fat 45 g, SaturatedFat 24 g, Cholesterol 85 mg, Sodium 892 mg, Fiber 2 g, Sugar 6 g
COCONUT CHICKEN CURRY
this coconut chicken curry is easy to make and tastes amazing. It's especially easy and flavorful in an electric pressure cooker
Provided by Ashlee Marie
Categories dinner
Time 25m
Number Of Ingredients 20
Steps:
- add the ghee and coconut oil to the inner pot and press the sautee 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 and pour out the liquid and set aside the thick coconut cream
- add the coconut milk liquid and crushed tomatoes to the pot
- at this point you can blend with the hand mixer - but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
- 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 (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) 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
- serve over rice
Nutrition Facts : Calories 527 kcal, Carbohydrate 28 g, Protein 23 g, Fat 38 g, SaturatedFat 29 g, Cholesterol 90 mg, Sodium 2011 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
PRESSURE COOKER COCONUT CURRY CHICKEN
The highly spiced coconut sauce here is so good, you'll want to slather it on anything! And it's a great and adaptable medium for cooking other proteins - not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4. When serving, tell your guests to be aware of the cardamom pods so they don't accidentally bite into one-or use the ground cardamom instead. And note that brands of garam masala vary in terms of their chile content, so some are hotter than others. If you're unsure how hot your mix is, add it gradually to the pot, tasting as you go. This is one of ten recipes from Melissa Clark's 'Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot' (Clarkson Potter, 2017). Melissa Clark's 'Dinner in an Instant' is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, main course
Time 1h
Yield 4 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 23 grams, Sodium 1235 milligrams, Sugar 6 grams, TransFat 0 grams
PRESSURE-COOKER CHICKEN CURRY
I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.
Nutrition Facts :
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