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12) Chicken Curry with Coconut Milk

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp vegetable oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder mild or medium
  • 1 tsp ground cumin
  • 1 can 14 oz coconut milk
  • 1 cup low-sodium chicken broth
  • 1 cup diced tomatoes canned or fresh
  • 1 large potato or 2 carrots chopped (optional)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan to serve

Method
 

  1. Set Instant Pot to Saute, heat oil, and brown chicken pieces briefly; remove and set aside.
  2. Saute onion until softened, then add garlic and ginger and cook 1 minute.
  3. Stir in curry powder and cumin, toasting 30 seconds, then add tomatoes, broth, and coconut milk.
  4. Return chicken (and potatoes/carrots if using) to the pot, scrape up browned bits, seal lid, and Cook on High Pressure for 7 minutes.
  5. Quick-release pressure, stir, season with salt and pepper, and simmer on Saute for 2–3 minutes if sauce needs thickening.
  6. Serve over rice and top with cilantro.