Chicken Coconut Curry

Updated at: Tue, 23 Jan 2024 10:45:47 GMT

Step 1

Start by cutting the chicken thighs into smaller pieces. Slightly bigger than bite size, they will shrink as they cook.

Step 2

Add the chicken to a large bowl, pour in all the spices. Toss so that every piece is coated. Set aside whilst preparing other ingredients, so that the spices are able to infuse their flavour.

Step 3

Now it is time to prepare the aromatics. Peel the outer layer of the onion, garlic, and ginger. Slice the onion relatively thin.

Step 4

Turn the instant pot on to low saute mode. Add the onion, garlic, and ginger to the instant pot. Saute until they are fragrant and the onion has browned slightly.

Step 5

Then add the chicken to the instant pot as well. Saute until the chicken deepens in colour.

Step 6

While the chicken and onions are sauteing, peel and chop the carrot. Cut into rounds first, then into quarters. Then add the carrot to the instant pot.

Step 7

Pour in the chicken stock, and tomato paste. Stir until combined.

Step 8

Put the lid on the instant pot, set to high pressure cook for 5 minutes. Then press the quick release button, leave until all the pressure has gone and it is ready to open.

Step 9

Turn the instant pot to saute mode again. Pour in the coconut cream and a dash of lime juice. Let the sauce simmer until it thickens. If needed, use a cornstarch slurry (cornstarch and water paste) to help the sauce thicken.

Step 10

Serve over rice and with your favourite bread – I went for paratha – and enjoy!

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