Instant Pot Coconut Chicken Curry

Name: Instant Pot Coconut Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 Tbsp (45 ml) ghee or unsalted butter or canola oil; 3 Tbsp (45 ml) coconut oil; 2 medium-sized onions, finely chopped; 6 garlic cloves, minced; 2 Tbsp (30 ml) fresh ginger, grated/microplaned; 1 tsp (5 ml) cumin seeds; 1 cinnamon stick or ½ tsp (2,5 ml) ground cinnamon; 8 cardamom pods, lightly crushed or 1 tsp (5 ml) ground cardamom; 2 tsp (10 ml) ground coriander; 1 tsp (5 ml) salt; 1 tsp (5 ml) ground turmeric; 2 tsp (10 ml) garam masala; 1 tsp (5 ml) dried chilli flakes; ¼ tsp (1,75 ml) freshly ground black pepper; 1 tin chopped and peeled tomatoes; +-800g-1 kg chicken breast, cubed; ½ cup coconut cream; 1 cup (250 ml) rice; 1 ½ C (375 ml) water; pinch of salt; cooked basmati rice; dried coconut flakes; small bunch fresh coriander, chopped; plain yoghurt; sliced banana; chutney

Instant Pot Coconut Chicken Curry

Author: Crush
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings

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Description

This fragrant spiced coconut curry sauce is so good, you’ll want to slather it on everything.

Ingredients

Chicken Coconut Curry

3 Tbsp (45 ml) ghee or unsalted butter or canola oil
3 Tbsp (45 ml) coconut oil
2 medium-sized onions, finely chopped
6 garlic cloves, minced
2 Tbsp (30 ml) fresh ginger, grated/microplaned
1 tsp (5 ml) cumin seeds
1 cinnamon stick or ½ tsp (2,5 ml) ground cinnamon
8 cardamom pods, lightly crushed or 1 tsp (5 ml) ground cardamom
2 tsp (10 ml) ground coriander
1 tsp (5 ml) salt
1 tsp (5 ml) ground turmeric
2 tsp (10 ml) garam masala
1 tsp (5 ml) dried chilli flakes
¼ tsp (1,75 ml) freshly ground black pepper
1 tin chopped and peeled tomatoes
+-800g-1 kg chicken breast, cubed
½ cup coconut cream

Basmati Rice

1 cup (250 ml) rice
1 ½ C (375 ml) water
pinch of salt

To Serve

cooked basmati rice

dried coconut flakes
small bunch fresh coriander, chopped
plain yoghurt
sliced banana
chutney

Instructions

Chicken Coconut Curry

Using the SAUTÉ function, heat the ghee and coconut oil inside the inner pot. Add in the onions stirring often to encourage light browning and caramelisation (10-12 mins). Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 mins. Add in the cinnamon stick (or powder), cardamom, coriander, salt, turmeric, chilli flakes, black pepper and finally the tinned tomato.

Add the chicken pieces to the sauce, stir well to make sure nothing is sticking to the bottom of the pot. Seal and secure the lid and set to POULTRY preset but change to Less and cook for 5 minutes. Let the pressure release naturally.

If the sauce looks too thin, use a slotted spoon to transfer the chicken to a bowl and then switch back to SAUTÉ and simmer until it has thickened.

Stir in the coconut cream and let the curry sit for 20 mins for the flavours to combine.

Basmati Rice

Add the water, rice and salt to the Instant Pot. Set to MANUAL HIGH PRESSURE for 5 minutes and use the quick release.

To Serve

Serve the curry over basmati rice, topped with a sprinkle of fresh coriander and coconut flakes and serve with yoghurt and your choice of sambals.