My recipes

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: Instant pot
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

Instant pot

4 servings

份量

5 minutes

活動時間

30 minutes

總時間

開始烹飪

食材

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

步驟

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.

筆記

Cooked on 7.09.2024

Імпровізував довкола 2х цього рецепту

Цибуля, підсмажена на гхі — не дочекався поки покоричневіє, додав пасту каррі. Помилка, з пастою воно смажитись перестало.

Додав томатний соус, індичку, заінстапотив, далі додав кокосове молоко і ще трохи повварював. Дав крохмалю щоб загустити, не дуже помогло — бо дав як написано на одну порцію.

Врешті получилось багато смачного соусу, тому я не проти.

營養

每份大小

卡路里

497 kcal

總脂肪

41 g

飽和脂肪

22 g

不飽和脂肪

反式脂肪

膽固醇

111 mg

鈉

714 mg

總碳水化合物

14 g

膳食纖維

2 g

總糖

5 g

蛋白質