Name: Creamy Coconut Curry Chicken
Prep time: 5 min
Cook time: 21 min
Total time: 26 min
Ingredients: 6 boneless skinless chicken thighs, about 1.2 pounds; 1 teaspoon ground ginger; 1 14oz can fire roasted diced tomatoes; 2 cloves garlic, minced; 1 teaspoon salt; 1 tablespoon curry powder; 1 13.5oz can full fat coconut milk, divided

Chicken Curry

What do you add to make the sauce creamy?

What spices do you need for chicken curry?

Enjoy a tantalizing, creamy coconut curry chicken in your Instant Pot, perfect for a weeknight dinner or for guests. This savory dish infused with the richness of coconut milk and the warmth of curry will leave your taste buds craving more.

Gluten Free

Lactose Free

Low Carb

Mediterranean

Poultry

gram

boneless chicken thigh

Seasonings

ground ginger

Canned Vegetables

fire roasted diced tomatoes

Fresh Vegetables

garlic

salt

curry powder

Canned & Dry Milk

milliliter

canned unsweetened coconut milk

Vitamin A

Vitamins

Dietary Fiber

Carbohydrates

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

Water

Protein

Cholesterol

Trans fatty acids

Riboflavin (B2)

Beta-carotene

Lutein+zeaxanthin

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Golden Thai Chicken Curry with Creamy Coconut Sauce

Creamy Coconut Curry Chicken

Meat & Seafood

Baking Goods

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/creamy-coconut-curry-chicken-2703168-2.jpeg

Place the chicken thighs in the Instant Pot. Add the curry powder, ground ginger, fire roasted diced tomatoes, salt, and the thin, liquid part of the coconut milk, reserving the thick cream for later.

Secure the lid on the Instant Pot, set the steam release valve to 'sealing,' and select 'manual' mode. Adjust the cooking time to 8 minutes.

Once the cooking time is finished, press 'cancel' and carefully move the steam release valve to 'venting' for a quick release of pressure. Wait for the pressure pin to drop before opening the lid.

Remove the chicken from the Instant Pot and transfer to a cutting board. Chop the chicken into bite-sized pieces.

Add the reserved coconut cream and minced garlic to the Instant Pot. Select 'saute' mode and cook for 10 minutes to reduce and thicken the sauce.

Return the chopped chicken to the Instant Pot and stir to coat the chicken with the sauce. Press 'cancel' to turn off the Instant Pot. Serve the creamy coconut curry chicken over rice or with your favorite side.

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