Last Updated on February 19, 2020 by Cookie
Coconut Curry Chicken is so good you’ll close your eyes when taking the first bite. This Instant pot recipe is a breaking point in everything I knew about tastes. It perfectly combines and balances the sweetness with spiciness and sourness. It is like a fight of good and evil, it is the culinary yin and yang.
If you also like to experiment in the kitchen and discover new culinary adventures, this recipe of coconut curry chicken is the perfect try. The bright mix of exotic spices and aromas create an explosion of tastes that will win you over at the very first time. If you are among curry lovers, this main dish will be an excellent version to test and add to your ethnic menus. If instead, you are among the most skeptical traditionalists, I challenge you to open up to new horizons of taste. I am sure that this coconut curry chicken will break down all your barriers in one bite.
Instant Pot coconut curry chicken
The good news is that is it so easily prepared in the magic pot – the instant pot. All ingredients are cooked in one pot at different programs for an excellent dish. Moreover, use rice to soak the creamy sauce stew and perfectly combine with this healthy yet delicious Thai stew. Everything you ever wanted to cook or eat is now possible with Instant Pot. Even this Thai recipe with exquisite rich and controversial taste can be part of your menu.
Ingredients for the coconut curry chicken stew
This absolutely delicious coconut curry chicken stew has a pretty long list of ingredients if compared to other dishes. Nonetheless, if you look at it closely, you’ll see that you already have some of them somewhere hidden on the kitchen shelves. So let’s start counting them.
Poultry. Specifically, the chicken breast is the part of the chicken most suitable for this recipe, but nothing prevents you from using other parts of a chicken. You can use pork and beef, however, you’ll get one step farther from the “healthy food” idea. So stick to this deliciously healthy coconut curry chicken stew.
Coconut milk. The coconut milk is sweeter than regular cow milk we’re all used to. However, it is the sweetness of the vegetable milk that calms down and balances the spiciness of the curry paste. If you don’t like spicy food, or, just can’t tolerate it, coconut milk is your friend in the matter.
Yellow onion. Meat gets a much richer aroma and finer texture if an onion is also there frying along. The onion juice has a softening effect on the meat. For this recipe, juicy meat is what I wanted.
Bell Pepper is part of the recipe for its beautiful color and its sweet taste.
Lime will simply add more depth to this coloristic dish.
What are the spices for the coconut curry chicken stew?
Curry paste and curry powder. Curry paste is a very hot and spicy ingredient of the dish. It stands at the base of the intense aroma and taste of the chicken stew. It is different from the curry powder. The curry chicken prepared with coconut milk and curry paste might be a little too hot. It could not meet the tastes of all your guests. Therefore, for a more refined taste, you may use the curry powder only. Or use double the less the curry paste I used.
Ginger Paste. When there’s curry, there’s ginger. It is a traditional Thai mix of ingredients usually used together for the perfect taste and balance.
Soy sauce. I adore soy sauce, I find it the perfect partner to many other basic ingredients. It perfectly combines with the chicken and balances the spiciness of the ginger paste.
Granulated Garlic. Do you see where I’m heading? Yes, it is a delicious, rich and mouthwatering dish you don’t wanna miss.
Olive oil, can’t go without it. All the spices will open up and spread their aroma in the heated olive oil. You can use the coconut oil/butter for the dish. I didn’t have any so I just went for the traditional.
The ingredients complement each other. The final result is an explosion of tastes. You’ll be somewhere between sweet and spicy, mild and strong, you’ll be happy, gastronomically.
How to make it a vegetarian dish?
If you don’t want to use meat in your diet, replace it with mushrooms. These plants are considered meat substitutes thanks to the rich protein consistency. Moreover, mushrooms are well combined with the other ingredients of the dish.
Also, you might consider using shrimps or prawns instead of poultry for the recipe. This seafood will be as tender, juicy and high in protein as the chicken.
How to cook coconut curry chicken in Instant pot?
Before proceeding to the actual cooking process, you will have to prepare all your ingredients. Peel off and chop the onion. Wash the bell pepper and cut it in strings. Rinse the meat under cold water, absorb excess water with a paper towel and finally cut it into small chunks.
Then, you will need to follow only 4 simple steps when cooking this delicious recipe with Instant pot. Step one. You will have to use the Saute program. Heat the olive oil, drop in the spices and the curries for about 5 minutes.
Step two is to add the meat to the aromatic mixture and cook it until golden. Then, add the already cut/sliced vegetables.
Step three consists of pouring the coconut milk over the saute with the rest of the flavoring and closing the lid and changing the program to pressure-cook for about 10 minutes.
Final Step four is about releasing the pressure after cooking time expires.
That is all it takes to serve the most deliciously controversial dish.
How to serve the crazy good coconut curry chicken?
Simply garnish it with some chopped parsley or any other greenery you have and serve it along with some Thai rice. My recommendation is to serve it with pita as well. That’s because you’ll need a piece of pita to mop up the astonishing sauce on your plate. There is no way that you can leave it behind, I promise!
Crazy Good Instant Pot Coconut Curry Chicken
- instant pot
- 1 piece chicken breast
- 3 tbsp olive oil
- 1 medium onion
- 1 lime
- 1 bell pepper
- 2 cans coconut milk
- 2 tbsp soy sauce
- 2 tbsp curry paste
- 1 tsp curry powder
- 1 tsp ginger paste
- 1 tsp granulated garlic
- 1/2 tsp salt
- 2 tbsp fresh parsley
- Peel off and chop the onion
- Wash the bell pepper and cut it in strings
- Rinse the meat under cold water, absorb excess water with a paper towel and finally cut it into small chunks
- Set the Saute program on Instant Pot. Heat the olive oil, drop in the spices and the curries for about 5 minutes.
- Add the meat to the mixture and cook it until golden. Then, add the already cut/sliced vegetables. Let simmer for 5 minutes
- Pour the coconut milk over the saute with the rest of the flavoring. Close the lid and change the program to pressure-cook. Let cook for about 10 minutes
- Release the pressure after cooking time expires
- Serve with chopped parsley on top