Description
This Instant Pot Chicken Curry is a flavorful and comforting dish made with tender chicken thighs, creamy coconut milk, and aromatic spices. It’s perfect for a quick and easy dinner with minimal prep and cooking time, bringing the taste of restaurant-quality curry to your own kitchen.
Ingredients
Units
Scale
Main Ingredients
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- 4 Tbsp. olive oil or ghee
- 1 1/2 cups chopped yellow onion
- 3 tsp. curry powder, divided
- 2 tsp. kosher salt, divided
- 1 tsp. pepper, divided
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. minced fresh garlic
- 2 lb. boneless, skinless chicken thighs
- 3 cups cauliflower florets
- 1 13.66 oz. can unsweetened coconut milk
- 1 cup frozen English peas
- 1 Tbsp. fresh lime juice (optional)
- 1/2 to 1 cup plain whole milk yogurt (optional)
Optional for Serving
- Hot cooked rice
- Toasted naan
- Fresh cilantro leaves
- Lime wedges for garnish
Instructions
- Prepare the Instant Pot: Set a 6-quart Instant Pot to saute mode and add olive oil or ghee. Once the oil is warm, add the chopped onions, 1 teaspoon of curry powder, and ½ teaspoon kosher salt. Saute for 5 minutes, stirring occasionally.
- Add Aromatics: Stir in the minced garlic and ginger. Cook for an additional 1 minute to release the flavors.
- Season and Sear the Chicken: Sprinkle the chicken thighs with the remaining 2 teaspoons of curry powder, 1½ teaspoons kosher salt, and ½ teaspoon pepper. Add them to the Instant Pot and cook for 2 minutes on each side until lightly browned. Press ‘Cancel’ to reset the Instant Pot.
- Layer Vegetables and Coconut Milk: Add the cauliflower florets to the Instant Pot and pour in the can of unsweetened coconut milk, ensuring the chicken and vegetables are well coated.
- Set and Cook: Secure the lid on the Instant Pot and twist to lock. Turn the Steam Release Valve to “sealing.” Set the pot to High Pressure for 8 minutes.
- Release Pressure: Once cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.” Carefully remove the lid.
- Finish the Dish: Shred the chicken in the pot using two forks. Stir in the frozen peas, optional lime juice, and yogurt if desired. Let the curry rest for 5 minutes to allow the flavors to meld.
- Serve: Serve the curry hot with rice and naan bread. Garnish with fresh cilantro leaves and lime wedges for an added burst of flavor, if desired.
Notes
- This is a fairly mild curry; punch up the heat by adding ¼ teaspoon of cayenne pepper or crushed red pepper flakes.
- Chicken thighs are recommended for their juiciness, but you can substitute smaller chicken breasts. If using larger breasts, cut them in half to ensure even cooking.
- For convenience, use pre-cut cauliflower florets or substitute with bite-sized broccoli pieces or 1-inch cubes of sweet potato if cauliflower isn’t a favorite.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
