Instant Pot Coconut Curry Chicken Recipe
For more great Instant Pot recipes, please visit InstantPotEasy.com
This coconut curry chicken is one of our families favorite dinners! It’s become our go to the last few months and it’s fast and easy in the instant pot!
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honestly when I first got the instant pot I didn’t love it – it’s perfect for every single recipe in your collection but there are some things it’s amazing for – eggs, beans, potatoes, soups and curries!!! I’ve fallen in love with this recipe – I love how fast it cooks chicken!
Pressure Cooker Coconut Chicken Curry
2 tbsp ghee
4 tbsp coconut oil
2 medium onions chopped
6 cloves garlic minced
2 tbsp fresh grated ginger
1 Tbsp ground coriander
2 tsp garam masala
1 ½ tsp ground cumin
1 ½ tsp ground cardamom
1 ½ tsp turmeric
1 tsp crushed red pepper flakes
¾ tsp cinnamon
2 Tbsp salt
½ tsp black pepper
28 oz can crushed tomatoes
1 C coconut water
27 oz canned coconut milk (2 cans) refrigerate for 24 hours then, without shaking, turn the can over and open, separating the liquid and thick cream
4 large potatoes peeled chopped
6 skinless boneless chicken thighs
1 batch cilantro chopped
add the ghee and coconut oil to the inner pot and press the sautee button
add the onions and cook until caramelized
add the garlic and ginger and cook until fragrant.
add all the spices, stir and cook about 2 mins
add the coconut water and deglaze the pot very well – to avoid the burn notification
without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream
add the coconut milk liquid and crushed tomatoes to the pot
at this point you can blend with the hand mixer – but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don’t stir)
pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins
quick release
pull out the chicken and shred it
add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce
serve over rice
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ASHLEE MARIE – I’m all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I’m self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you’ve always dreamed of making
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ashlee@ashleemarie.com
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I am now the super mom. I just made this for my family and they really loved it. It is a keeper. Thank you for the greatttttt recipe!!
wow that looks sooo good! im getting an instant pot for Christmas and i'm stockpiling a bunch of recipes that I need to try. This is going in my list, thanks!!
Does this freeze well?
Thank you for the great recipe! Does the type of coconut oil (extra virgin / virgin) make a difference – what’s your preference? Keep up the great work! New subscriber. 😊
lovin' that purple hair…looks great on you!
Looks great would possible to cook it longer and used frozen chicken thighs?
You did an amazing job. I am going to try this next weekend. I make my instant pot suppers on the weekend. :). Thanks so much for sharing. I just subscribed.
Why can't I find a girlfriend who can cook like this? Always stuck eating out
What happened to your left shoulder? I see a cure
Delicious! Ashlee, could you do another curry recipe? 🙂
That looks so yummy!!!
Yummy yummy 😋 👍👍 thanks for sharing. Keep baking and cooking the deliciouso 😀