🐔 Instant Pot Coconut-Curry Chicken Recipe
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(0 / 5)
0 People rated this recipe
This information is per serving.
Saturated Fat19.8 g
Trans Fat1.8 g
Unsaturated Fat1.0 g
Instant pot coconut curry chicken recipe. You’ll love this easy Indian chicken curry recipe. What’s better than cooking dinner at the push of a button? This budget-friendly, family-friendly recipe is so versatile you can even take it on the road with your Instant Pot! The recipe is low-carb, gluten-free, keto, and Whole30.
What’s an easy and quick way to cut up chicken breasts?
There are many ways to cut up chicken breasts, but the best way is to slice them lengthwise.
If you want to save time and effort, you can also cut them with a knife.
To make it easier on yourself, use a large cutting board and a sharp knife.
Place the chicken breast on the cutting board so that it is flat and stable. Cut it lengthwise into two halves with the knife.
What spices should be used to make coconut curry chicken?
In India, the most common spices used to make curry are coriander, cumin, turmeric, chili powder, and garam masala. In this recipe for Coconut Curry Chicken, I use a combination of cumin and curry powder as well as a few others to create a delicious dish.
What are the benefits to make instant pot coconut curry chicken?
The benefits of making instant pot coconut curry chicken are clear. It is quick, easy, and delicious. The best part is that you can have it in just a few minutes.
The recipe is simple to follow and the ingredients are affordable. It requires just a few minutes of your time, and it will be ready for you to eat in no time at all!
What else can I cook in an instant pot?
The Instant Pot is a multi-cooker that can be used to make a variety of dishes. It is designed to be used in an instant!
There are many other dishes that you can cook in the Instant Pot. Here are some of them:
Instant Pot Coconut-Curry Chicken Recipe
You may like as well:
- 1 ½ tablespoons coconut oil
- 4 cloves garlic, peeled and finelly chopped
- 2 tablespoons chopped ginger
- 2 pounds (960 g) boneless and skinless chicken breasts, cubed
- 4 teaspoons mild curry powder
- 1 teaspoon salt
- 1/2 teaspoon white sugar
- 2/3 cup (160 ml) chicken stock
- 1 cup (250 ml) coconut cream
Heat the coconut oil in an electric instant pot turned to saute mode. Add garlic and ginger and saute, stirring, for 30 seconds. Stir in the sugar, salt, and curry powder.
Pour in the chicken stock. Mix well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir the curry powder. Add the coconut cream and mix well.
Remove cooked curry chicken from the cooker and transfer it to a serving plate. Sprinkle with chopped fresh cilantro. Serve hot over the cooked rice.