Instant Pot Coconut Chicken Curry

By Kathy C.

This recipe is the Chicken variation of Coconut Fish Curry By Laura Pazzaglia
http://instantpot.com/wp-content/uploads/IP-LUX-v2/InstantPot-Electric-Pressure-Cooker-Recipe-Book.pdf

Ingredients

• 1 1/2 pounds chicken breast, cut into bite-size pieces
• 1 heaping cup cherry tomatoes
• 2 green chiles, sliced into strips
• 2 medium onions, sliced into strips
• 2 garlic cloves, finely chopped
• 1 Tbsp freshly grated ginger, or 1/8 tsp ginger Powder
• 6 curry leaves, or bay leaves, or kaffir lime Leaves, or basil
• 1 Tbsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp chili powder , or 1 tsp of Hot Pepper Flakes
• 1/2 tsp ground fenugreek
• OR 3 Tbsp of curry powder mix(instead of the 5 spices noted above)
• 2 cups un-sweetened coconut milk (about 1 small can)
• 2 tsps salt to taste
• Lemon juice to taste

Details

Servings 4
Adapted from instantpot.com

Preparation

Step 1

Press "saute" to pre-heat the cooker. When the words “Hot” appear on the display add a swirl of oil and then drop in the curry leaves and lightly fry them until golden around the edges (about 1 minute). Then add the onion, garlic and ginger and sauté until the onion is soft. Add all of the ground spices: Coriander, Cumin, Turmeric, Chili Powder and Fenugreek and sauté them together with the onions until they have released their aroma (about 1 more minute).

De-glaze with the coconut milk making sure to un-stick anything from the bottom and incorporate it in the sauce. Add the green chilies, tomatoes, and chicken pieces. Stir to coat the chicken well with the mixture.

Close and lock the lid of the Instant Pot. Press [Manual]and then use the [+] or [-] button to choose 7 minutes pressure cooking time.

When time is up, open the cooker using Quick Pressure Release.

Add salt to taste and spritz with lemon juice just before serving.