5 servingsbasmati riceboneless and skinless chicken breast

Slow Cooked Coconut and Chicken Curry

By Instant Pot Culinary Team

5 servings

more than 2 hours

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 15 min

Cook Time: 3 hour

Total Time: more than 2 hours

Cooking Technique: Sauté, Slow Cook

Cuisine: Indian

Yield: 5 servings

Ingredients

3 tbsp coconut oil
1 large yellow onion
1 1/2 lbs boneless and skinless chicken breast
4 cloves of garlic
3 tbsp fresh ginger
1 tbsp garam masala
1 tbsp curry powder
2 tbsp Thai red curry paste
2 in red bell peppers
1 1/2 cups shredded carrots
2 cans of coconut milk
2 tbsp lime juice
salt and pepper to taste
fresh cilantro
Basmati rice

INSTRUCTIONS

Set your Instant Pot to Sauté on High function for 10 minutes, heat the oil, add the onions and let them cook for about 2 minutes. Add the garlic and ginger and let cook until fragrant, then add and combine the garam masala, curry powder, salt, pepper, and Thai red curry paste.
Add the red bell peppers, carrots and chicken breast, make sure you coat all the pieces with the spice mix and then add the coconut milk.
Press Cancel, cover with lid and set to VENT. Select SLOW COOK on LOW and set the time for 3 hours. When the cooking finishes carefully open the lid and add the lemon juice. Garnish with chopped cilantro serve immediately.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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