Instant Pot Coconut Chicken Curry
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Piping Pot Curry · by Meeta Arora★ 4.9 (588)

Instant Pot Coconut Chicken Curry

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 48%
CARBS 13G14% OF CAL
4G FIBER8G SUGAR1G OTHER
FAT 25G62% OF CAL
15G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Indian coconut chicken curry made with chicken thighs, tomatoes, and aromatic spices, cooked quickly in a pressure cooker. Rich and creamy with warming spices, it's a weeknight dinner that tastes restaurant-quality.

mainindiancurrychickengluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
5M
SODIUM
728MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.