Slow Cooked Coconut and Chicken Curry


  • 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
  • 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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