Go Back
–+ servings
coconut chicken curry

Instant Pot Coconut Chicken curry

An easy coconut chicken curry recipe, with added dose of veggies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Courses
Cuisine Indian
Servings 5
Calories 783 kcal

Equipment

Ingredients
  

  • 3 pounds of chicken breast (approx. 5 pieces)
  • 1 chopped red pepper
  • 1 chopped small white onion
  • 1 cup of coconut milk
  • 1 cup chicken stock
  • 1/2 cup of tomato coulis or 1/4 cup of tomato paste
  • 2 tablespoons of olive oil
  • 2 teaspoons of minced garlic
  • 2 teaspoons of red chilli powder
  • 1 teaspoon of dried coriander
  • pinch of salt and pepper to taste

Instructions
 

  • Add the olive oil, garlic and onion into the Instant pot and sauté for a couple of minutes until fragrant.
  • Add the rest of the ingredients (except the coconut milk), and set the Instant Pot to High Pressure for 14 minutes.
  • Once the countdown has finished, let the pressure release naturally for 10 minutes.
  • Open the Instant pot and stir in the coconut milk.
  • Press the Sauté button again for 5 minutes to let the sauce thicken.
  • Let the coconut chicken curry rest for 10 minutes on the Keep Warm function.
  • Taste to add salt and pepper if necessary.
  • Serve while warm.

Nutrition

Serving: 1gCalories: 783kcalCarbohydrates: 10gProtein: 69gFat: 52gSaturated Fat: 19gPolyunsaturated Fat: 28gCholesterol: 257mgSodium: 323mgFiber: 2gSugar: 4g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.