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Instant Pot Coconut Curry Chicken

4.6140 ratings on Allrecipes

45 min hands-on, 1 hr totalInstant PotServes 4Indian

See the original recipe on Allrecipes
Instant Pot Coconut Curry Chicken

Ingredients

For 4 servings, as the recipe is written

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 3 tablespoons curry powder, or to taste, divided
  • 2 cloves garlic, chopped
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (8 ounce) can tomato sauce
  • 0.5 cup chicken broth
  • 2 tablespoons white sugar
  • 2 pounds chicken breasts
  • salt to taste
  • ground black pepper to taste
  • 1 (14 ounce) can coconut milk

Method

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What cooks on Allrecipes say

  • “I used a can of tomato paste instead of tomato sauce to hopefully make it a little thicker. It turned out wonderful and will be made many more times.”
    — kalinsue on Allrecipes
  • “Turned out great, tastes like restaurant food! Mine turned out darker/“browner” than others (maybe because I used too much tomato paste, as I followed that tip and did tomato paste instead of sauce) but it’s very good. I also did 4 T. of curry powder, instead of 3. Also, to make mine thicker and…”
    — Ila on Allrecipes, Feb 2019
  • “Love the taste, I made the following modifications 1 tbl extra of curry 1 tbl of Garam Masala Used tomato paste not sauce Used Coconut Cream (10 oz) not coconut milk Before I added the coconut cream I used my immersion blender to blend up all the onions and garlic...Delicious!!!”
    — CO_CHO on Allrecipes, Oct 2018
Read every review on Allrecipes
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