Ingredients
- 1 ½ pounds skinless and boneless chicken thighs*
- 1 14 ounce can full-fat coconut milk
- 3 teaspoons curry powder
- 1 ½ teaspoons salt adjust to taste
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- ⅛ - ¼ teaspoon cayenne adjust to taste
- Cilantro optional
Instructions
- Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure (or NPR for 10 minutes, then release pressure).
- Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
- Garnish with cilantro and serve with basmati rice if desired.
Video
Notes
*You can use chicken breast instead of thighs. Keep the same cooking time and do a full natural release.
You can also add frozen peas and potatoes to the curry if you'd like. I peel a couple of potatoes, leave them whole at the top of the pot and when it's done, I cut the potatoes in the pot and mix them in.
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