Tender chicken thighs simmer in a fragrant blend of curry powder, cumin, coriander, turmeric, and a hint of cayenne, all built on a base of softened onion, garlic, and fresh ginger. The Instant Pot does the heavy lifting here, turning out a rich, coconut milk–based sauce studded with diced tomatoes in just minutes under pressure. A finishing touch of garam masala and a bright squeeze of lemon juice wake up the flavors right before serving. Ladled over basmati rice or scooped up with naan and topped with fresh cilantro, this one delivers deep, layered spice without relying on a salty finish. It's an easy weeknight curry that fits neatly into a low-sodium way of cooking, letting the aromatics and spice blend do all the flavor work.
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Select the Sauté function on the Instant Pot and set it to high. Add the oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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