Coconut Chicken Curry

By: Chop Secrets

Coconut Chicken Curry
cuisine icon Cuisine
Thai
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Low Carb, Low Fat
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, boneless skinless chicken thighs, cardamom, chili powder, chopped cilantro or fresh basil, coconut milk, contributed, cook 20 min, cooked rice, cornstarch, curry powder, dairy free, dinner, dried basil, easy, garlic, grated ginger, low carb, low fat, olive oil, pepper, prep 5 min, pressure cook, salt, sauté, small onion, thai

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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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