Seed Oil Free Instant Pot Chicken Curry

Total time50 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
2 tbsp neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado 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)

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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