Description
A fragrant and rich coconut chicken curry that combines spices and creamy coconut milk for a comforting meal.
Ingredients
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh cilantro for garnish
- Basmati rice for serving
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil and sauté the chopped onion until translucent.
- Add garlic and ginger; sauté for another minute.
- Add the chicken pieces and cook until lightly browned.
- Stir in curry powder, turmeric, cumin, salt, and pepper.
- Pour in the coconut milk and chicken broth; stir to combine.
- Close the lid and set the Instant Pot to ‘Pressure Cook’ on high for 8 minutes.
- Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Serve over fragrant basmati rice and garnish with fresh cilantro.
Notes
Adjust spice levels to personal preference; add lime for brightness or let simmer longer for a thicker curry.