Description
A flavorful and creamy Instant Pot Chicken Curry made with aromatic spices, tender chicken thighs, and rich coconut milk, perfect for a quick and comforting weeknight meal.
Ingredients
Spices and Aromatics
- 2 tbsp coconut oil
- 3 tbsp curry powder
- 2 tsp cumin
- 1 tsp turmeric
- 1 sweet onion, diced
- 2 tsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp salt
Liquids and Additions
- ½ cup chicken broth (plus 1 tbsp if needed)
- 2 lb boneless skinless chicken thigh, diced into 1” pieces
- 1 tbsp cornstarch or arrowroot powder (for Whole30 and paleo)
- 1 cup unsweetened coconut milk
- Cilantro, to taste
- Lime juice, to taste
Instructions
- Toast the spices: Press the “Saute” function on the Instant Pot and set the timer to 10 minutes. Add the coconut oil and heat until it shimmers. Add the curry powder, cumin, and turmeric. Stir continuously with a rubber spatula to toast the spices until very fragrant, about 1-2 minutes.
- Saute onion, garlic, and ginger: Add the diced onions, minced garlic, and fresh ginger to the pot. Toss to coat in the spices and saute for 2 minutes. If the pot starts to dry out, add a tablespoon of chicken broth to prevent scorching.
- Add tomato paste: Stir in the tomato paste, working it into the onions, and cook until the paste deepens in color, about 1-2 minutes.
- Deglaze with chicken broth: Pour in ½ cup chicken broth, stirring and scraping the bottom of the pot to loosen any browned bits.
- Add chicken and salt: Add the diced chicken thighs and salt, stirring everything together to combine well.
- Pressure cook: Cancel the “Saute” setting, secure the lid, and ensure the pressure valve is set to “Sealing.” Set the Instant Pot to High Pressure for 5 minutes. Allow 8-10 minutes for the pot to come to pressure, then perform a quick release once the cooking time is complete.
- Add cornstarch slurry and coconut milk: Combine the cornstarch or arrowroot powder with 1 tablespoon of water in a small jar and whisk until smooth. Pour this slurry along with the coconut milk into the pot, stir well, and simmer on “Saute” mode for 2-3 minutes until the sauce thickens.
- Season and serve: Stir in fresh lime juice and chopped cilantro to taste. Adjust seasoning with additional salt if needed. Serve immediately over steamed jasmine rice.
Notes
- Use arrowroot powder instead of cornstarch for Whole30 and paleo-friendly recipes.
- Adjust the spice levels by varying the amount of curry powder and turmeric to suit your taste.
- For a richer curry, use full-fat coconut milk and chicken thighs for tenderness and flavor.
- Make sure to deglaze the pot well to avoid the burn warning on the Instant Pot.
- This curry pairs perfectly with steamed jasmine rice or warm naan bread.
