Coconut Chicken Curry
By :Chop Secrets
Print Recipe
Votes: 6
Rating: 4.83
Rate this recipe!
Course Dinner
Cuisine Thai
Difficulty Easy
Browse Category Kid-Friendly, Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
Coconut Chicken Curry:
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 1 tsp grated ginger
  • 13 oz coconut milk full fat 1 can
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/2 tsp cardamom
To Finish:
  • 1 1/2 tbsp cornstarch
  • 2 cups Cooked rice for serving
  • 1/4 cup chopped cilantro or fresh basil for garnish
Course Dinner
Cuisine Thai
Difficulty Easy
Browse Category Kid-Friendly, Poultry, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
Coconut Chicken Curry:
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 1 tsp grated ginger
  • 13 oz coconut milk full fat 1 can
Spice Mixture:
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/2 tsp cardamom
To Finish:
  • 1 1/2 tbsp cornstarch
  • 2 cups Cooked rice for serving
  • 1/4 cup chopped cilantro or fresh basil for garnish
Votes: 6
Rating: 4.83
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.
5 replies
  1. My3sonsent
    My3sonsent says:

    This was a great recipe that my family loved? I cut my chicken first and used breast meat also. It came out perfect and was very easy!

  2. Bezzola
    Bezzola says:

    Sooooo good. I like the idea that another reviewer shared to cut the meat first – will make it easier to brown in the IP.

  3. Karamorales22
    Karamorales22 says:

    Delicious and super quick and easy. Im not usually a chicken thigh person but this was fantastic! I made it according to instructions and it was perfect. Very pleased!

  4. Lgingras
    Lgingras says:

    Been making for years. I use curry already made. If you don’t have coconut milk you’ll get same results with water. So i suggest marinating (3hrs or more) the chicken & onions together in.the curry use zippe lock bag..add a little water to create past. I sear it with the curry on the chicken. I also put water in bag to get remainder of curry and use that to cook with
    I do add chopped carrots and potatoes. Make sure enouph liquid to cover chicken. New dutchie pot in town. Love it.

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