Instant Pot Coconut Chicken Curry
A fragrant Indian curry featuring chicken thighs in a creamy coconut and tomato sauce, spiced with warming aromatics and finished with lime juice.
Ingredients
Method
Completed steps 0
Set the pot to Sauté mode and allow it to preheat. Pour in ghee (or oil), add cumin seeds, and let them toast for 30 seconds.
Add onions, ginger, and garlic; sauté for about 3 minutes until onions turn golden.
Stir in tomato puree and all spices (cumin, turmeric, chili powder, coriander, salt). Sauté for 2–3 minutes. If your pot tends to scorch, skip this step and add tomato puree after searing the chicken instead.
Add chicken pieces and stir to coat. Sear for 3–4 minutes to develop flavor.
Pour in water and stir. Cancel Sauté mode, seal the lid with the vent in sealing position.
Cook on high pressure for 4 minutes.
Once the timer sounds, manually release pressure and open the lid.
Stir in coconut milk and garam masala. Switch to Sauté mode and simmer for 4–5 minutes until sauce thickens to your liking.
Finish with lime juice and top with cilantro. Serve over basmati rice or with naan.
Notes
If you prefer a thicker curry, mix ½ tsp cornstarch with 1 tbsp water, stir it in during the final simmer, and cook 1 minute longer.
Bone-in, skin-on thighs work too; increase pressure-cook time to 6 minutes and remove skin before serving if desired.
Leftovers keep refrigerated for up to 3 days and taste even better the next day.
Calories: 497 kcal · Carbs: 14 g · Protein: 22 g · Fat: 41 g · Sodium: 714 mg · Fiber: 2 g · Sugar: 5 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.