Coconut Chicken Curry
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
Coconut Chicken Curry:
  • 1tbsp olive oil
  • 1.5lbs boneless skinless chicken thighs
  • 1 small onionfinely diced
  • 4cloves garlicminced
  • 1tsp grated ginger
  • 13oz coconut milkfull fat 1 can
Spice Mixture:
  • 1tbsp curry powder
  • 1tbsp dried basil
  • 2tsp salt
  • 1/2tsp chili powder
  • 1/4tsp pepper
  • 1/2tsp cardamom
To Finish:
  • 1 1/2tbsp cornstarch
  • 2cups Cooked ricefor serving
  • 1/4cup chopped cilantro or fresh basilfor garnish
  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.