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Coconut Chicken Curry taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Coconut Chicken Curry Pressure Cooker Recipe

A rich and creamy coconut chicken curry made quick and flavorful in a pressure cooker with tender chicken, warm spices, and coconut milk.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 420 kcal

Equipment

  • 1 Pressure cooker Electric or stovetop

Ingredients
  

Main ingredients

  • 2 pounds Boneless skinless chicken thighs
  • 1 tablespoon Ground paprika
  • 0.75 teaspoon Ground turmeric
  • 2 teaspoons Kosher salt plus more for finishing
  • 0.75 cup Canola oil
  • 2 Yellow onions finely diced
  • 4 Garlic cloves minced
  • 1 13-ounce can unsweetened coconut milk
  • 1.5 tablespoons Fish sauce plus extra if desired
  • 1 teaspoon Madras curry powder
  • 0.25 teaspoon Ground cayenne
  • Cilantro sprigs for garnish
  • Lime or lemon wedges for serving
  • Rice or noodles for serving

Instructions
 

Full Pressure Cooker Instructions

  • Cut your chicken thighs into bite-sized pieces and toss them in a big bowl.
  • Season the chicken with paprika, turmeric, and 2 teaspoons of kosher salt. Mix it well so every piece is covered.
  • Turn your pressure cooker on sauté mode and heat up the canola oil till it’s shimmering.
  • Add diced onions and cook them until soft and golden, about 8 minutes. Stir now and then to avoid burning.
  • Stir in minced garlic and sauté for about a minute until fragrant.
  • Add the seasoned chicken, and cook, stirring occasionally until browned on all sides, 8-10 minutes.
  • Sprinkle in curry powder and cayenne, stir well to coat the chicken with spices.
  • Pour in the coconut milk and fish sauce. Stir well to combine then close the lid and seal.
  • Cook on high pressure for 10 minutes.
  • Let pressure release naturally for 10 minutes then open the lid slowly.
  • Taste and adjust seasoning with salt or fish sauce as needed.
  • Serve curry over rice or noodles, garnished with cilantro and lime wedges.

Notes

Stores well in the fridge for 3-4 days. Reheat with splash of coconut milk. Freezes great in sealed containers for quick future meals.