Try this Coconut Chicken Curry recipe, or contribute your own.
- 2 tsp salt
- 1 tbsp olive oil
- 1/4 tsp pepper
- 1/2 tsp chili powder
- 4 cloves garlic (minced)
- 1 tbsp dried basil
- 1 tsp grated ginger
- 1 1/2 tbsp cornstarch
- 1 small onion (finely diced)
- 1 tbsp curry powder
- 1.5 lbs boneless skinless chicken thighs
- 13 oz coconut milk (full fat 1 can)
- 1/2 tsp cardamom
- 2 cups cooked rice (for serving)
- 1/4 cup chopped cilantro or fresh basil (for garnish)
- Carbohydrate 2.31849906818524 g
- Cholesterol 141.1806251625 mg
- Fat 7.61885938364744 g
- Fiber 0.51175509257396 g
- Protein 33.6173873199145 g
- Saturated Fat 1.83571881865934 g
- Serving Size 1 1 serving (271g)
- Sodium 148.602595415566 mg
- Sugar 1.80674397561128 g
- Trans Fat 1.3010657459359 g
- Calories 220 calories
Step-by-step
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
- Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
- Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the pressure.
- Remove the chicken, cut into bite-sized pieces and return to the pot.
- Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
- Serve warm over rice, garnished with chopped cilantro or basil.
Why does the sauce separate into an oily sheen and a watery pool when pressure cooked too long? Achieving a stable sauce requires understanding how starch and fat interact under pressure. Boneless, skinless chicken thighs release moisture as they heat, which dilutes the rich coconut milk if the pot stays pressurized past five minutes. Browning the meat first develops surface proteins via the Maillard reaction, establishing savory depth before sealing the lid.
Deglazing the bottom of the inner pot with coconut milk dissolves the browned fond, incorporating those caramelized sugars back into the emulsion rather than letting them trigger the burn warning. Whisking the cornstarch into a warm liquid slurry prevents lump formation because starch granules must hydrate evenly before thickening occurs at a simmer. Using dried basil and powdered ginger delivers concentrated pungency, whereas fresh root brings a brighter, fibrous bite that alters the aromatics.
Adjusting the cooking liquid with a splash of water lets you control thickness precisely before serving over grains.
