Anti Inflammatory Instant Pot Chicken Curry
Total time50 min
Prep time15 min
Cook time25 min
4.5(28)
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tsp salt, plus more to taste
- 1 tsp garam masala
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Can be omittedbasmati rice
Instructions
- 1
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.
- 2
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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