So my new favorite gadget is the InstaPot. After testing out the pressure cooker feature for my burrito bowls, I was eager to try something slightly more complex. I would need a recipe specifically made for the InstaPot. I found a great recipe to work from for Coconut Curry Chicken. First, I love curry and coconut, and was excited to try out the sauté feature in addition to the pressure cooker. This recipe also gave me the chance to try out the rice cooker feature as well. But enough about the gadget, let’s talk food!
Typically, a recipe so complex in flavor would take hours, as you need the spices to blend and intensify. This meal only took about 40 minutes. As always, I made adjustments to the recipe based on what I had on hand, and for my little picky eater. I love to try new recipes out on him that have elements of the flavors he likes. He’s not a huge fan of coconut, but I know that he likes curry, so I hoped for the best. This was great! The chicken was tender, and the spices were fantastic! I love making Indian food. I find it to be so comforting. The guys loved it too, and I’m going to put it into my rotation. I may set a small batch aside for myself to make it a more little spicy 😊
Coconut Chicken Curry
- 2 cups pureed tomatoes
- 3 tablespoons unsalted butter
- 3 tablespoons coconut oil
- 2 cups onions (finely chopped)
- 6 garlic cloves (minced)
- 2 tablespoons grated peeled fresh ginger
- 1 ¼ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 2 teaspoons ground coriander
- 1 tablespoon salt
- 1 teaspoon ground turmeric
- ¼ teaspoon black pepper
- 2 ½ pounds boneless (skinless chicken breasts, cut into 1-inch chunks)
- 1 to 2 teaspoons garam masala (to taste)
- ½ cup canned unsweetened coconut milk
- Cooked basmati rice (for serving)
- 3 tablespoons finely chopped fresh cilantro (for garnish)
Using the sauté function, heat the butter and coconut oil in the pressure cooker. Stir in the onions and cook, stirring often until they are caramelized, about 12 to 18 minutes. Stir in the garlic, ginger and cumin; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, black pepper and tomato purée.
Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice. Garnish with cilantro.