Instant Pot Coconut Chicken Curry with Potatoes

By Sprig Originals ✓ · cooked up in Sprig

A weeknight curry that cooks in a single pressure cycle: chicken thighs and potatoes go in together with tomatoes and bloomed garam masala, then a can of coconut milk stirred in at the end turns the cooking liquid into a glossy, gently spiced gravy. Ten ingredients, one pot, and dinner is on the table in under an hour with almost no watching.

Ingredients

• 2 tbsp ghee or vegetable oil
• 1 large yellow onion, finely chopped
• 2 tbsp ginger-garlic paste (or 4 cloves garlic plus 1 tbsp grated ginger)
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 1/2 tsp kosher salt
• 1 can (14 oz) crushed tomatoes
• 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 1 lb baby potatoes, halved (quartered if large)
• 1 can (13.5 oz) full-fat coconut milk

Instructions

1. Set the Instant Pot to Sauté (normal). Add the ghee, then the onion, and cook 5 to 6 minutes, stirring now and then, until softened and lightly golden at the edges. Stir in the ginger-garlic paste and cook 1 minute more, until it smells sweet rather than raw.
2. Add the garam masala, turmeric and salt and stir for 30 seconds so the spices bloom in the fat. Pour in the crushed tomatoes plus 1/2 cup water and scrape the bottom of the pot clean with a wooden spoon — no stuck bits means no burn warning. Press Cancel.
3. Add the chicken and potatoes and stir just enough to coat everything in the tomato base. Do not add the coconut milk yet.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure (Pressure Cook/Manual) for 8 minutes. Let the pressure release naturally for 5 minutes, then turn the valve to Venting to release the rest.
5. Open the lid and stir in the coconut milk. Set to Sauté (normal) and simmer, stirring occasionally, for 4 to 5 minutes, until the gravy thickens enough to coat a spoon and a potato crushes easily against the side of the pot. Press Cancel and taste for salt.
6. Let the curry sit uncovered for 5 minutes to settle and thicken further, then spoon over basmati rice or serve with warm naan.

Chef's tips

Nutrition (per serving, estimated)

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