Instant Pot Coconut Chicken Curry
Instant Pot Coconut Chicken Curry - a simple yet delicious curry which will be ready in 30 minutes using your Instant Pot.
Print
Pin
Servings: 6
Calories: 664kcal
Ingredients
- 2 tablespoons coconut oil
- 3-4 cloves garlic minced
- 1 onion chopped
- 1 cup chicken broth (or stock)
- 14 oz diced tomatoes
- 14 oz coconut cream
- 1/4 cup tomato paste
- 3 tablespoons curry powder
- 1 teaspoon ginger powder
- 2.2 lbs chicken thighs or chicken breast
- Pinch salt & pepper
- Optional – 1 teaspoon chilli flakes or more if you like it hotter
Instructions
- Saute - Set your Instant Pot to saute and add the coconut oil, garlic and onion and saute for 2minutes until the onion has become translucent and softened. Make sure you keepstirring during this step.
- Add Stock - Add the chicken stock/broth and scape any bits that are stuck to the bottom.
- Add Remaining Ingredients - Add the diced tomatoes, tomato paste, coconut milk, curry powder, ginger powder salt & pepper and chilli flakes (if using) and mix well. Then add the chicken and stir to coat.
- Cook - Put the lid on your Instant Pot, set the valve to seal and then select the poultry setting (you can also select manual or pressure cook setting) and set the time for 10 minutes. When the instant pot has finished, allow the pressure to release naturally until the lid unlocks.
- Shred Chicken - Shred the chicken in the Instant Pot with two forks or you can remove the chicken to shred (if that is easier).
- Serve - Then serve with your favourite side (eg rice, quinoa, cauliflower rice)
Nutrition
Serving: 1serve | Calories: 664kcal | Carbohydrates: 14g | Protein: 31g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 372mg | Potassium: 882mg | Fiber: 4g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 5mg