Pressure Cooker Coconut Curry Chicken

Fantastic, and forgiving! In my haste & hangriness, I dumped in the whole can of coconut milk (triple the amount!) and it still turned out fantastic with no further finageling. Pro-tip: a good ole 28 oz. can of crushed tomatoes is — as always — an awesome time-saver here, but make sure to stir in ~1/2 cup of water so that there's enough steam for the pot to come up to pressure. And have the can open at your side when the spices go in; they can scorch quickly.

It's worth noting that the "release pressure naturally" can take up to half an hour (in addition to the 4 min cook time). Would be good to spell that out up front so you don't start just 10 minutes before your guests show up!

Used an InstaPot. Followed exactly. Used 4 tomatoes, stick cinnamon and 1.5t of garam masala. This was the best Indian curry I've had outside of London or Mumbai! Well worth the prep. Mis en place.

Cooking everything together will work if you need to do other things while the dish is cooking. After all, that is what happens with the steam plate dishes in Indian restaurant lunch buffets. But, one of the attractive features of much of Indian cuisine is its focus on creating layers of flavors. Keeping the coconut milk and garam masala mix of herbs and spices to later in the process enables the flavors they create to have a fresh distinctiveness that is blurred by protracted cooking.

Wow! This can be done on the stove in HALF the time. The proportions and process is right but the ins and outs of timing is really unnecessary for such a simple dish. Pressure cooker is not required here at all. Large cuts fine but pieces of chicken? This is not a 1 hour dish, it’s 2 hours w prep. FYI

I cooked this according to the directions...4 minutes to cook 2 1/2 pounds of chicken? Mine was raw when I opened it! I put it back in for 10 minutes under high pressure! It was finally cooked! Has anyone else run into this?

I used the whole can of coconut milk instead of 1/2 cup, because what else am I going to with the rest of the can... also, used 28 oz canned diced tomato with 1/2 cup water added. This recipe was amazing - it was even better the next day. I wonder if adding some chopped potato along with the chicken might work here?

i was just rereading the instant pot instructions: "always add at least 2 cups of water so enough steam can be generated..." last night when i made this recipe, the pot indicated "burn" and did not get up to pressure. looking at the recipe there is no way there are 2 cups of liquid. where did i go wrong?

So...dont get the idea this is a quick dish...with prep, cooker warm up, cook time and pressure release "naturally" this dish can take the normal cook easily 1 to 1.5 hour...but dang it is worth it!!! Really good pot luck dish

I made this for the first time using an Instant Pot (borrowed from a friend), and then again on the stove with some amendments to make it work. While both were delicious, the Instant Pot version definitely resulted in more concentrated flavors. If you have the option, I would definitely recommend using the Instant Pot.

Ya know, anytime I’m using the pressure cooker I’m doing it to save time. The first round of making this recipe I was like, dang, this is a lot of work. Then I tried it and was like, dang, that was so worth it. It’s absolutely delicious. It’s fragrant, flavorful, savory, and comforting. Made a few changes based on what I had - used canned tomatoes (28oz because I love tomatoes in Indian dishes), and I didn’t have coriander (oops!). I think this recipe is pretty forgiving so you have flexibility!

I don't think Step 3 is going to work without adding water after Step 2. If you don't add water you're just going to burn the ingredients.

Used a 28 oz can of whole, peeled San Marzano tomatoes which I crushed by hand. With this I did not need to add additional liquid to the pressure cooker. Rather than scooping out the chicken and reducing the sauce as described, I added a can of coconut cream (instead of milk) and let it all simmer in the instant pot on the "keep warm" function for about an hour after the natural release. This is a great dish to make ahead for guests, as the flavors meld and get better over time.

I'd like to rate this 10 stars. It does take time but so worth it.

Note on the salt. The recipe calls for kosher salt, likely referring to Diamond Crystal kosher salt which is NOT equivalent to Morton kosher salt or table salt. If using any salt other than Diamond Crystal, you will need less.