Description
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Ingredients
Marinade:
500gramsChicken, bone-in curry cut pieces or boneless chicken thighs
½teaspoonSalt
½teaspoonTurmeric Powder
½teaspoonChilli Powder
1teaspoonCoriander Powder
½teaspoonJeera Powder
Spice up your dinner routine with this delicious Instant Pot Coconut Chicken Curry. It’s the ultimate comfort food that’s perfect for everybody!
4tablespoonsOil, preferably coconut oil
1tablespoonGinger Garlic Paste
3Onions, thinly sliced
2sprigs Curry Leaves
3Tomatoes, finely chopped
1/2teaspoonChilli Powder
1teaspoonPepper Powder
2teaspoonCoriander Powder
¾-1teaspoonSalt
2Green Chillies, slit lengthwise
½cupWater
1cupCoconut Milk, divided
½teaspoonGaram Masala
2tablespoonschopped Coriander
Instructions
- In a mixing bowl, combine all the ingredients listed under marinade. Add the chicken pieces to the marinade. Mix well to coat the chicken pieces. Set it aside for 15-20 minutes.
- Turn on the Instant Pot and select SAUTE mode. Add oil to the pot and let it heat up.
- Add ginger garlic paste and onions and fry the onions until they turn evenly brown, about 3-4 minutes.
- Add the marinated chicken pieces to the Instant Pot. Toss the chicken for 2-3 minutes until lightly browned.
- Add tomatoes, chilli powder, pepper powder, coriander powder, and salt to the pot. Sauté and cook for 3-4 minutes until the tomatoes start to get pulpy.
Add curry leaves, green chillies, ½ cup coconut milk, and ½ cup water to the Instant Pot. Mix well and bring it to a slow boil. Put the lid on the Instant Pot and turn the valve to sealing.
- Press MANUAL and pressure cook on HIGH for 8 minutes. Let the pressure release naturally for 10 minutes. Manually release the remaining pressure, if any.
- Add the remaining coconut milk and garam masala to the pot. Allow it to simmer for 2 minutes. Top with chopped coriander and serve hot!
