Coconut Chicken Curry By: Chop Secrets Cuisine Thai Course Dinner Difficulty Easy Duration 15-30 min Diet Dairy Free, Low Carb, Low Fat Cooking Technique Pressure Cook, Sauté Keywords 15-30 min, 4 servings, boneless skinless chicken thighs, cardamom, chili powder, Chop Secrets, 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 Time 5 min Cook Time 20 min Servings 4 servings Ingredients 1 tbsp olive oil1.5 lbs boneless skinless chicken thighs1 small onion4 cloves garlic1 tsp grated ginger13 oz coconut milk1 tbsp curry powder1 tbsp dried basil2 tsp salt1/2 tsp chili powder1/4 tsp pepper1/2 tsp cardamom1 1/2 tbsp cornstarch2 cups Cooked rice1/4 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. Previous Next