Instant Pot Winners

Instant Pot Coconut Chicken Curry

Name: Instant Pot Coconut Chicken Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Dinners
Ingredients: 1 tablespoon Ghee or Oil; 1 teaspoon Cumin seeds (Jeera) (optional); 1 cup Onions (yellow diced); 1/2 tablespoon Ginger (paste or grated); 1/2 tablespoon Garlic (paste or minced); 1 cup Tomato puree (canned or blend 2 tomatoes to make a puree *); 1 pound Chicken thighs (skinless and boneless, cut into 1-1.5 inch pieces.); 1/4 cup Water; 1 cup Coconut Milk (canned, full-fat, unsweetened); 1 teaspoon Garam Masala; 1 tablespoon Lime juice; Cilantro (to garnish); 1 teaspoon Ground Cumin (Jeera powder); 1/2 teaspoon Ground Turmeric (Haldi powder); 1 teaspoon Kashmiri red chili powder (or paprika, adjust to taste); 1 teaspoon Coriander powder (Dhaniya powder); 1 teaspoon Salt; I added some carrots and cauliflower after sautéing the chicken and it was yummy!; Note: I think would be better with coconut shreds too :)

4 servings

分量

5 minutes

調理時間

30 minutes

総時間

料理を始める

材料

1 tablespoon Ghee or Oil

1 teaspoon Cumin seeds (Jeera) (optional)

1 cup Onions (yellow diced)

1/2 tablespoon Ginger (paste or grated)

1/2 tablespoon Garlic (paste or minced)

1 cup Tomato puree (canned or blend 2 tomatoes to make a puree *)

1 pound Chicken thighs (skinless and boneless, cut into 1-1.5 inch pieces.)

1/4 cup Water

1 cup Coconut Milk (canned, full-fat, unsweetened)

1 teaspoon Garam Masala

1 tablespoon Lime juice

Cilantro (to garnish)

1 teaspoon Ground Cumin (Jeera powder)

1/2 teaspoon Ground Turmeric (Haldi powder)

1 teaspoon Kashmiri red chili powder (or paprika, adjust to taste)

1 teaspoon Coriander powder (Dhaniya powder)

1 teaspoon Salt

I added some carrots and cauliflower after sautéing the chicken and it was yummy!

Note: I think would be better with coconut shreds too :)

手順

Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.

Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.

Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)

Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.

Add the water and stir. Press cancel and close lid with the vent in sealing position.

Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.

When the instant pot beeps, quick release the pressure manually and open the lid.

Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).

Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.

栄養

サービングサイズ

カロリー

497 kcal

脂肪総量

41 g

飽和脂肪

22 g

不飽和脂肪

トランス脂肪

コレステロール

111 mg

ナトリウム

714 mg

炭水化物総量

14 g

食物繊維

2 g

糖質総量

5 g

タンパク質