Steps to Make Chicken Curry Kerala Style Without Coconut

Instant Pot&Reg; Coconut Curry Chicken

5 teaspoons chilly powder, 2.5 teaspoons coriander powder, pinch turmeric powder, poppy seeds, curry leaves.

Recipe Summary Instant Pot&Reg; Coconut Curry Chicken

This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.

Ingredients | Chicken Curry Kerala Style Without Coconut

1 tablespoon coconut oil

1 medium onion, chopped

3 tablespoons curry powder, or to taste, divided

2 cloves garlic, chopped

1 (14.5 ounce) can diced tomatoes, drained

1 (8 ounce) can tomato sauce

½ cup chicken broth

2 tablespoons white sugar

2 pounds chicken breasts

salt to taste

ground black pepper to taste

1 (14 ounce) can coconut milk

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.

Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

The magazine version of this recipe omits the chicken broth, uses only 1 tablespoon sugar, and adds 1/8 teaspoon cayenne.

Info | Chicken Curry Kerala Style Without Coconut

prep: 15 mins cook: 35 mins additional: 15 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Instant Pot&Reg; Coconut Curry Chicken

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,