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Instant Pot Curry Chicken
Succulent Instant Pot curry chicken simmered in tomato-coconut sauce, offers a richly aromatic and creamy meal served over basmati rice.
45 minutes,   Serves 4-6
recipe image
Ingredients
3-4 Ripe tomatoes, or one 28-oz can peeled whole tomatoes
3 Tbsp Ghee or olive oil
3 Tbsp Coconut oil
2 cups Finely chopped onions
6 Garlic cloves
2 Tbsp Fresh ginger
¼ tsp Cumin seeds
1 tsp Ground cinnamon
8 Cardamom pods, crushed
2 tsp Ground coriander
¼ Tbsp Kosher salt
¼ tsp Ground turmeric
½ tsp Crushed red pepper flakes
½ tsp Black pepper
2 ½ lbs Boneless skinless chicken thighs
1-2 tsp Garam masala or red curry paste
¾ cup Canned unsweetened coconut milk
2-3 cups Cooked basmati or jasmine rice
3 Tbsp Finely chopped fresh cilantro for serving (optional)
Preparation
1.  Cut the tomatos in half to make grating easier (also see note for canned tomato substitution
2.  Grate the 3-4 ripe tomatoes over a bowl, cut sides down, until the tomato pulp falls into the bowl. discard the skins. measure out 2 cups of tomato purée.
3.  Using the sauté function, heat the 3 tablespoons of ghee or olive oil and the 3 tablespoons of virgin coconut oil in the pressure cooker.
4.  Stir in the 2 cups of finely chopped onions and cook, stirring often, until they are caramelized, 12 to 18 minutes.
5.  Stir in the 6 garlic cloves and 2 tablespoons of fresh ginger. cook until fragrant, about 2 minutes.
6.  Stir in the 1 tsp cinnamon k and 8 cardamom pods and cook for another minute.
7.  Stir in the remaining spices and the tomato purée.  © FirstPageRecipes.com
8.  Add the 2 1/2 lbs boneless skinless chicken thighs to the sauce, cover and cook on low pressure for 4 minutes. let the pressure release naturally.
9.  If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it is thickened to taste.
10.  Stir in the 1-2 teaspoons garam masala and the 3/4 cup (*see note) canned unsweetened coconut milk, and let the curry sit for 20 minutes for the flavors to meld.
11.  Serve with the rice. Garnish with 3 tablespoons finely chopped fresh cilantro.
Notes
1.  A 28-oz can of peeled whole tomatos, with juice, crushed with a fork, will work in place of the fresh tomatoes.
2.  The coconut milk will thin the sauce, adjust amount to achieve your preferred consistency.

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Instant Pot Curry Chicken. Recipe on first page, not a blog.