For a quick and delicious weeknight dinner, Instant Pot Chicken Curry ticks all the right boxes. It's ready in just 30 minutes, and since the flavor walks on the milder side, it's perfect for discerning palettes (ya know...kids!). Serve it over rice or cauliflower rice for a well balanced meal. It's also suited for weekend meal prep; store in sealed containers in fridge for up to 5 days - the flavor is even better the next day.
2lbboneless skinless chicken thighdiced into 1” pieces
1tbspcornstarchor arrowroot powder for Whole30 and paleo
lime juiceto taste
Press the “Saute” function on the Instant Pot and set the timer to 10 minutes. Add the coconut oil and heat until it shimmers. Add the curry powder, cumin and turmeric. Stir continuously with a rubber spatula to toast the spices until they are very fragrant, 1-2 minutes.
Add the onions, garlic, and ginger. Toss to coat in the spices and saute for 2 minutes. If you notice the pot getting too dry, add a tablespoon of chicken broth to prevent the onions from scalding.
Add the tomato paste and work into onions; cook until the tomato paste deepens in color, 1-2 minutes.
Add ½ cup chicken broth to the pot. Stir and scrape up any browned bits from the bottom of the pot.
Add the diced chicken thigh and salt and give everything a good stir.
Press the “Cancel” button to turn off the “Saute” setting. Secure the lid, ensure the pressure valve is set to “Sealing” then program to High Pressure for 5 minutes. It will take 8-10 minutes for the pot to come to pressure. Perform a quick release once the timer goes off.
Combine the cornstarch or arrowroot powder with one tablespoon of water in a small jar. Whisk until smooth. Pour the slurry and coconut milk into the pot, then stir; simmer 2-3 minutes or until the sauce has thickened.
Add lime juice and cilantro. Taste for seasoning and add salt if needed. Serve immediately over steamed jasmine rice.
Be sure to start this recipe by toasting the spices in coconut oil. You won't believe how much this improves the flavor!
Fresh ginger yields best flavor, but dried can be substituted in a pinch. Start with 1/2 teaspoon.
Use full-fat coconut milk. Coconut milk can sometimes come out grainy, so always shake well before measuring. I have the best luck with the Native Forest brand - it's super thick, smooth and creamy.
Make it Whole30 and paleo by substituting arrowroot for the cornstarch.
Optional: add 1 cup frozen peas along with the coconut milk and slurry.