Peanut Butter Chicken Curry (Instant Pot)
Peanut Butter Chicken Curry is a quick and easy Instant Pot curry you can have on the table in 30 minutes. Your family will love the creamy sauce and customizeable heat.
Servings: 4 servings
Calories: 758kcal
Ingredients
- 2 tbsp vegetable oil
- 8 skinless boneless chicken thighs cut into chunks
- 1/2 onion; slivered
- 1 1/2 tbsp fresh ginger; minced or grated
- 2 cloves garlic; minced
- 2 red chilis; sliced lengthwise de-seed to reduce heat level
- 2 tbsp garam masala
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper; optional
- 200 ml 1/2 can coconut cream (see note #1)
- 1/2 cup smooth peanut butter
- 250 ml tomato passata
- 1/2 cup water or chicken stock
- salt and pepper; to taste
- 1/2 small bunch cilantro; leaves picked
- roasted peanuts; as garnish
- cooked basmati rice; to serve
Instructions
- Stir fry the onion and ginger for one minute in the Instant Pot using sauté function. Add garlic, chili and sauté for another minute. Scraping constantly.
- Add the garam masala, cinnamon, and cayenne (if using) sauté for 1 min more.
- Stir in the coconut cream and scrape the bottom of the pot as the cream melts. Add in peanut butter, tomato passata, and water (or stock). Bring to a simmer.
- Add the chicken to the Instant Pot and secure the lid.
- Cook for 10 minutes on high pressure until the sauce thickens and the chicken is cooked through.
- Allow to de-pressurize naturally for another 10 minutes.
- Serve over basmati rice, garnished with the roasted peanuts and cilantro.
Notes
1. If you can't find a can of coconut cream, buy a can of coconut milk. Use the top solidified cream in the curry and add the watery coconut milk to the rice before cooking.
Nutrition
Serving: 1 | Calories: 758kcal | Carbohydrates: 30g | Protein: 66g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 30g | Cholesterol: 284mg | Sodium: 649mg | Fiber: 4g | Sugar: 6g