PRESSURE COOKER COCONUT CURRY CHICKEN
The highly spiced coconut sauce here is so good, you'll want to slather it on anything! And it's a great and adaptable medium for cooking other proteins - not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4. When serving, tell your guests to be aware of the cardamom pods so they don't accidentally bite into one-or use the ground cardamom instead. And note that brands of garam masala vary in terms of their chile content, so some are hotter than others. If you're unsure how hot your mix is, add it gradually to the pot, tasting as you go. This is one of ten recipes from Melissa Clark's 'Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot' (Clarkson Potter, 2017). Melissa Clark's 'Dinner in an Instant' is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, main course
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
- Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the 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 and yogurt, if desired. Garnish with cilantro.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 23 grams, Sodium 1235 milligrams, Sugar 6 grams, TransFat 0 grams
SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE
This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!
Provided by Karen
Categories Main Course
Time 5h15m
Number Of Ingredients 16
Steps:
- Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
- Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
- When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
- Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
- Remove the chicken to a plate.
- Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
- Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
- Add the chopped red onions, garlic, and jalapenos.
- Add the browned chicken and stir to combine.
- Cook on high for 4-5 hours, or on low for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
- Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
- Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
- Season with salt and pepper to taste. Stir in the cilantro.
- Serve with rice, cauliflower rice, or naan.
Nutrition Facts : ServingSize 1 cup, Calories 348 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 142 mg, Sodium 890 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g
INSTANT POT® COCONUT CURRY CHICKEN
This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.
Provided by Helene Choi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
- Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
- Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g
INSTANT POT CHICKEN CURRY
Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. Deliciously easy chicken curry recipe ready in an hour.
Provided by Amy + Jacky
Categories Dinner Entree Lunch
Time 1h
Number Of Ingredients 13
Steps:
- Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until the indicator says "HOT" (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
- Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
- Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.
- Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.
- Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with "Saute More" function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
- Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 - 2 large pinches of salt.
- Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~
Nutrition Facts : Calories 420 kcal, Carbohydrate 30 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 433 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
COCONUT CHICKEN CURRY
this coconut chicken curry is easy to make and tastes amazing. It's especially easy and flavorful in an electric pressure cooker
Provided by Ashlee Marie
Categories dinner
Time 25m
Number Of Ingredients 20
Steps:
- add the ghee and coconut oil to the inner pot and press the sautee button
- add the onions and cook until caramelized
- add the garlic and ginger and cook until fragrant.
- add all the spices, stir and cook about 2 mins
- add the coconut water and deglaze the pot very well - to avoid the burn notification
- without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream
- add the coconut milk liquid and crushed tomatoes to the pot
- at this point you can blend with the hand mixer - but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
- add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don't stir)
- pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins
- quick release
- pull out the chicken and shred it
- add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce
- serve over rice
Nutrition Facts : Calories 527 kcal, Carbohydrate 28 g, Protein 23 g, Fat 38 g, SaturatedFat 29 g, Cholesterol 90 mg, Sodium 2011 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
INSTANT POT COCONUT CURRY CHICKEN
Instant Pot Coconut Curry Chicken is flavorful, perfectly tender, creamy, and spiced, and also packed with healthy ingredients!
Provided by Catalina Castravet
Categories Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Using the sauté function, once the IP reads hot, heat 2 tablespoons of the coconut oil and sauté the onion, garlic and ginger, stirring for 3 minutes.
- Add the yellow and red curry, the cumin and the coriander, stir and sauce to 30-60 seconds.
- Add the chicken chunks and cook until slightly brown, about 5 minutes.
- Add the veggies, stir and cook for another 3 minutes.
- Add salt and pepper to taste.
- Add in the coconut milk, lime juice, lime zest, brown sugar and fish sauce if using, stir to combine.
- Cancel Saute mode.
- Lock the lid and seal the valve.
- Pressure Cook on high for 6 minutes followed by a 10 minutes Natural Pressure Release, after which release manually the remaining pressure.
- Open the lid, stir and garnish with fresh parsley before serving.
Nutrition Facts : Calories 619 kcal, Carbohydrate 15 g, Protein 22 g, Fat 55 g, SaturatedFat 36 g, Cholesterol 111 mg, Sodium 281 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
PRESSURE-COOKER CHICKEN CURRY
I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.
Nutrition Facts :
SPICED COCONUT CHICKEN AND RICE
This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.
Provided by Laurel Randolph
Categories Pressure Cooker Chicken Coconut Curry Rice Instant Pot
Yield Serves 4-5
Number Of Ingredients 15
Steps:
- Select Sauté on high heat on the Instant Pot and add the oil.
- Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
- Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
- Select Manual and cook for 13 minutes on high pressure.
- When cooking is complete, use a quick release. Transfer the chicken to a platter.
- Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
- Meanwhile, remove the skin and bones from the chicken and discard.
- When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
- Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
- Variation
- To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.
PRESSURE COOKER COCONUT CHICKEN
We made this easy dairy free pressure cooker coconut chicken with curry last night and it turned out amazing! A creamy Instant Pot chicken with vegetable dish served as a soup or on top of rice, it was a flavorful dinner we all enjoyed. Try our Thai style coconut chicken yourself and let us know what you think!
Provided by The Typical Mom
Categories Entree Main Course
Time 13m
Number Of Ingredients 16
Steps:
- Add olive oil to Instant Pot and set to saute.
- Cut chicken into bite size pieces and dice your onion, add to your pressure cooker and cook until outsides of chicken pieces are white and pink is gone (doesn't have to be completely cooked thru).
- Turn pressure cooker off.
- Add soy sauce, garlic, brown sugar, ginger, and salt. (add curry and garam masala now if adding those) Stir to coat chicken with spices. If you choose to add garam masala and curry add them now too and stir to combine.
- Add in diced bell pepper, can of chiles, cilantro, snap peas and coconut milk and gently stir to combine.
- Put lid on and close steam valve.
- Set to pressure, high, for 3 minutes.
- Do a quick release.
- If you want liquid to thicken add 1/2 cup of hot liquid in pot to a small bowl with 1.5 tbsp. cornstarch and whisk together. Pour back into pot and slowly stir it in.
- Allow to sit for 5 minutes or so to thicken more if desired.
- Serve as is or on top of white rice.
Nutrition Facts : ServingSize 4 oz, Calories 570 kcal, Carbohydrate 16 g, Protein 25 g, Fat 45 g, SaturatedFat 24 g, Cholesterol 85 mg, Sodium 892 mg, Fiber 2 g, Sugar 6 g
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