Name: Instant Pot Coconut Curry
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 14 oz can diced tomatoes; 1 tsp each of garlic powder, ginger, turmeric, paprika, salt, garam masala, cumin; 2 lbs boneless skinless chicken thighs ((sub any other protein that will hold its shape under pressure)); 1/2 14 oz can full-fat coconut milk ((save the other half for next time you cook this recipe, I freeze it)); 2 14 oz cans garbanzo beans, drained

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When does a recipe become yours and not the internet’s?

This recipe started as the butter chicken from Two Sleevers blog. Then I simplified it. And I simplified it. And I healthified it.

And I simplified it. Then I added chickpeas.

It turned into this plant-strong goodness, and it can be easily made vegan. It is so good, and way easier, and it belongs in my heart and on my blog, so there.

Don’t forget the crusty bread, especially if you have a hunky Bulgarian in the house who loves to feed his sourdough, knead and bake. Otherwise fluffy basmati will do. See recipe notes for more ideas.

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5 from 1 vote

Instant Pot Coconut Curry

Prep Time5

Cook Time20

Course: dinner, lunch

Cuisine: Indian

Keyword: chickpeas, coconut, curry, easy dinner, intant pot, meal ideas

Servings: servings

Calories: 373kcal

Equipment

Instant pot, or similar pressure cooker

Ingredients

1 14 oz can diced tomatoes
1 tsp each of garlic powder, ginger, turmeric, paprika, salt, garam masala, cumin
2 lbs boneless skinless chicken thighs (sub any other protein that will hold its shape under pressure)
1/2 14 oz can full-fat coconut milk (save the other half for next time you cook this recipe, I freeze it)
2 14 oz cans garbanzo beans, drained

Instructions

Mix diced tomatoes with the spices in the instant pot then layer the chicken on top.
Pressure cook 10 minutes and natural release completely.
Using an immersion blender and avoiding the chicken pieces, blend and cream the curry sauce. Add coconut milk and cream more.
Add the chickpeas and allow to warm in the sauce for a few minutes. Serve with bread, naan or rice, enjoy!

Notes

To make basmati rice: Soak 1 cup (180 g) basmati 15 minutes and rinse until clear. Heat 1 tbsp oil in a pan, saute the rice for a minute and add 1 1/2 cup water and 1/2 tsp salt, stir. Bring to a boil, cover and simmer 5 minutes until all water is absorbed.

To make 2-ingredient naan: In a bowl mix 1 cup (240 g) thick greek yogurt, 1 cup (120 g) flour, 1 tsp baking powder, salt and any spices. Knead into a dough, break into 4 pieces and roll out into naan shapes on a floured surface. Fry both sides on medium heat. Your fresh naan is ready!