(3 votes, average: 3.33 out of 5)
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Instant Pot Coconut Chicken Curry
This fragrant spiced coconut curry sauce is so good, you’ll want to slather it on everything.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
Ingredients
Chicken Coconut Curry
3 Tbsp (45 ml) ghee or unsalted butter or canola 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
pinch of salt
To Serve
cooked basmati rice
dried coconut flakes
plain yoghurt
sliced banana
chutney
Method
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.
