Instant Pot Coconut Curry

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5 from 1 vote

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!

Nutrition