Coconut Curry Chicken Made Easy in Your Pressure Cooker
This rich and creamy coconut curry chicken is made quickly in your pressure cooker with bold flavors from curry paste, fresh ginger, garlic, and full-fat coconut milk. Serve with rice or naan for a comforting and satisfying dinner.
Equipment
- 1 Skillet or pressure cooker sauté mode for browning and cooking
Ingredients
Main ingredients
- 1 lb Boneless skinless chicken breast or thighs cut into 1-inch pieces
- 3 cloves Garlic minced
- 2 tablespoon Fresh ginger finely minced
- 2 teaspoon Ground coriander
- 2 teaspoon Yellow curry powder
- 3 tablespoon Red curry paste adjust to taste
- 1 tablespoon Fresh lime juice
- 3 tablespoon Coconut oil divided
- 1 Large red bell pepper sliced
- 0.5 Medium yellow onion diced
- 1-2 tablespoon Brown sugar
- 2 teaspoon Fish sauce optional
- 1 can Full-fat coconut milk not lite
- 0.25 cup Chopped cilantro or basil
- Fine sea salt and freshly cracked pepper to taste
- Cooked basmati rice or naan bread for serving
- Chopped peanuts or cashews optional for garnish
Instructions
Instructions
- Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Toss in your chicken pieces and brown them on all sides. Remove chicken and set aside.
- In the same skillet, add the last tablespoon of coconut oil. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
- Stir in ground coriander, yellow curry powder, and red curry paste. Cook for another 1-2 minutes to bloom the spices.
- Add sliced red bell pepper and cook for 3-4 minutes until slightly softened.
- Pour in coconut milk and bring to a light simmer. Add chicken back to the pan and stir well to combine.
- Transfer mixture to the pressure cooker pot. Lock lid and pressure cook for 8 to 10 minutes.
- Allow pressure to release slowly when done cooking.
- Stir in lime juice and season with salt and pepper to taste.
- If using, stir in fish sauce for added umami.
- Serve hot over basmati rice or naan bread. Garnish with chopped cilantro or basil.
- Top with chopped peanuts or cashews for extra crunch, if desired.
Notes
To thicken the curry, remove 1-2 tablespoons of sauce and mix with 1 tablespoon cornstarch, then stir into the curry. Store leftovers in airtight containers. Refrigerate up to 4 days or freeze up to 2 months. Reheat gently with a splash of water or broth.