Instant Pot® Curried Chicken Thighs

Name: Instant Pot® Curried Chicken Thighs recipe
Prep time: 10 min
Cook time: 50 min
Yield: 4 servings
Cuisine: Global
Ingredients: 4 (6 ounce) chicken thighs; 2 teaspoons mild yellow curry powder (such as Savory Spice®); 1 teaspoon honey powder (such as Savory Spice®); ¾ teaspoon salt; ½ teaspoon ground black pepper; 2 tablespoons olive oil; 1 tablespoon butter; 1 small onion, cut in half and thinly sliced; 4 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 1 (14.5 ounce) can diced tomatoes; 1 tablespoon tomato powder; ½ cup coconut milk; 1 teaspoon ground cumin; 1 tablespoon mild yellow curry powder (such as Savory Spice®)

by Juana Navarro 1 year ago

4.2 (5)

50 minutes

471.6 kcal

11.2 g carbs

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Description

This pressure-cooked chicken curry is easy to prepare. I'm not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.

Ingredients

4 (6 ounce) chicken thighs
2 teaspoons mild yellow curry powder (such as Savory Spice®)
1 teaspoon honey powder (such as Savory Spice®)
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 small onion, cut in half and thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato powder
½ cup coconut milk
1 teaspoon ground cumin
1 tablespoon mild yellow curry powder (such as Savory Spice®)

Directions

1. Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
3. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
5. Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

Nutrition Facts

serving: 4 servings

calories: 471.6 kcal

carbohydrates: 11.2 g

protein: 31 g

saturated fat: 13.1 g

cholesterol: 113.4 mg

sodium: 721.3 mg

fiber: 2.8 g

sugar: 3.4 g