Instant Pot Curry Chicken || Coconut Curry Chicken (Paleo, Whole30)
 
Prep time
Cook time
Total time
 
A delicious chicken curry with whole aromatic spices and fresh herbs and coconut milk that you can make in the Instant pot!
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
RecipeIngredients
For marinating the chicken:
  • 1.5 lbs of fresh chicken thighs, cut into about 1 inch pieces
  • 1 tsp sea salt
  • ¾ tsp turmeric
  • ½ tsp Kashmiri red chilli powder or cayenne powder(omit for AIP)
  • 3 tbsp coriander powder (omit for AIP)
  • 1 tsp garam masala (omit for AIP and nightshade free, see notes for an AIP and nightshade free garam masala)
  • About 2 tsp olive oil or melted coconut oil
For the Curry:
  • 1 tbsp coconut oil
  • 1 bay leaf
  • Two 1 inch long cinnamon sticks
  • 2 whole cloves
  • 8-10 black pepper corns (Omit for AIP)
  • 1 large red onion (or 3 medium shallots) thinly sliced
  • One 1 inch by 1 inch fresh ginger root, peeled and finely chopped
  • 4-5 large garlic cloves, finely chopped
  • 2 green (serrano) chillies, slit length-wise (Omit for AIP and nightshade free)
  • Fresh curry leaves 2 sprigs or 1 tbsp dried curry leaves (optional)
  • ½ cup water
  • ½ to ¾ cup coconut milk
  • Fresh cilantro leaves for garnish (optional)
RecipeInstructions
  1. Place the chicken pieces in a large mixing bowl and add all the ground spices and salt and the olive oil (or melted coconut oil). Mix the meat well with the spices. Keep aside for 5-10 minutes.
  2. Heat the Instant Pot on Saute mode. Add the coconut oil and the whole spices. State for 30 seconds and then add the onions, ginger, garlic and green chillies. Saute for 2-3 minutes until the onions soften up a bit, stirring constantly. Next add the marinated chicken into the pot and again mix to coat the chicken with all the onion mixture. Add the curry leaves and the water. Cover and Pressure cook for 10 minutes. (Make sure the valve is in sealing position)
  3. After the pressure cook time is done, wait for 5 minutes and let the chicken sit under pressure so it stays moist. Then release the pressure and add the coconut milk. Do not stir too much as the chicken will be very tender at this point.
  4. Garnish with fresh cilantro (if using) and serve warm with homemade cassava rotis or cauliflower rice or white rice.
Notes
For an instant nightshade free garam masala, mix ½ tsp ground cinnamon and ¼ tsp ground cloves and use this mix.
Recipe by Cook2Nourish at https://cook2nourish.com/2023/03/instant-pot-curry-chicken-coconut-curry-chicken-paleo-whole30.html