Instant Pot Spicy Tomato Coconut Chicken Curry
Instant Pot Spicy Tomato Coconut Chicken Curry is a delightful dish that marries tender chicken with a creamy coconut and tomato sauce, all enhanced by aromatic spices. This quick and easy recipe is perfect for busy weeknights, delivering a comforting meal that warms your soul and satisfies your cravings. Enjoy it served over fluffy rice or with warm naan for the ultimate comfort food experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 tbsp vegetable oil
- 1 knob (about 1-inch) fresh ginger, minced
- 4 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Turn on the Instant Pot and select the sauté function. Add vegetable oil, then sauté minced garlic and ginger until fragrant, about 1 minute.
- Add chicken thighs and brown on both sides for about 3 minutes.
- Sprinkle cumin, coriander, turmeric, and salt over the chicken; stir to combine.
- Pour in diced tomatoes and coconut milk; mix well.
- Secure the lid on the Instant Pot and set to high pressure for 10 minutes.
- After cooking, let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
- Garnish with fresh cilantro and serve over rice or with naan.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: - For a vegetarian option, substitute chicken with chickpeas or tofu. - Adjust spice levels by modifying chili powder or fresh chilies according to your preference.