Instant Pot Coconut Chicken Curry
đź•’ 30 min total Prep 10 min Cook 20 min 4 servings Indian
A from-scratch coconut chicken curry built on an onion-tomato-ginger-garlic masala, finished with full-fat coconut milk and lime. Dairy-free and gluten-free.
Ingredients (17)
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Instructions (8 steps)
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1
Set Instant Pot to Sauté and heat. Add ghee, then cumin seeds; sizzle 30 seconds.
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2
Add onion, ginger, and garlic. Sauté about 3 minutes until onions are golden.
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3
Add tomato puree and all ground spices. Sauté 2-3 minutes.
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4
Add chicken; stir and sauté 3-4 minutes to build flavor.
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5
Add water and stir, scraping the bottom. Cancel Sauté, seal the lid, and set the vent to sealing.
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6
Pressure cook on high for 4 minutes, then quick-release.
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7
Stir in coconut milk and garam masala; simmer on Sauté 4-5 minutes until thickened.
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8
Stir in lime juice and garnish with cilantro. Serve over basmati rice or with naan.