Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera) (optional)
  • 1 cup Onions (yellow diced)
  • 1/2 tablespoon Ginger (paste or grated)
  • 1/2 tablespoon Garlic (paste or minced)
  • 1 cup Tomato puree (canned or blend 2 tomatoes to make a puree )
  • 1 pound Chicken thighs (skinless and boneless, cut into 1-1.5 inch pieces.)
  • 1/4 cup Water
  • 1 cup Coconut Milk (canned, full-fat, unsweetened)
  • 1 teaspoon Garam Masala
  • 1 tablespoon Lime juice
  • Cilantro (to garnish)
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Kashmiri red chili powder (or paprika, adjust to taste)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Salt

Instruction

  • Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
  • Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
  • Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
  • Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
  • Add the water and stir. Press cancel and close lid with the vent in sealing position.
  • Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
  • When the instant pot beeps, quick release the pressure manually and open the lid.
  • Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
  • Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.