Coconut Chicken Curry


  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion
  • 4 cloves garlic
  • 1 tsp grated ginger
  • 13 oz coconut milk
  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/2 tsp cardamom
  • 1 1/2 tbsp cornstarch
  • 2 cups Cooked rice
  • 1/4 cup chopped cilantro or fresh basil
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  • Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  • Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the pressure.
  • Remove the chicken, cut into bite-sized pieces and return to the pot.
  • Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  • Serve warm over rice, garnished with chopped cilantro or basil.
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