Instant Pot Chicken Curry
Adapted from here.
Servings 4 servings
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons coconut oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 tablespoons grated peeled ginger
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons red chile flakes
- 1 can (28-ounces) crushed tomato
- 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup canned coconut milk
- 2 teaspoons garam masala
For serving: basmati rice, chopped cilantro, yogurt, toasted coconut flakes, lime wedges
Instructions
- Using the saute function, warm butter and coconut oil on high in an Instant Pot. When it’s hot, stir in onion and cook, stirring occasionally, until tender and slightly golden (12 to 15 minutes). Stir in garlic and ginger and cook for 2 minutes, then add coriander, cumin, cardamom, turmeric, cinnamon and red chile flakes. Cook spices, stirring frequently, until aromatic (1 to 2 minutes).
- Add crushed tomato, chicken, salt and pepper to the Instant Pot, stirring to combine. Cover and cook on low* pressure for 4 minutes. Allow the pressure to release naturally (up to 10 minutes), then keep the pot on warm. Stir in the coconut milk and garam masala, and let the curry sit for 20 minutes before serving. Season to taste with salt.
- To serve, ladle curry into a bowl over rice, then top with yogurt, cilantro, toasted coconut flakes and a squeeze of lime.
Notes
* Instant Pot recipes usually call for cooking on high pressure, so make sure you switch from high to low before setting the time.