Coconut Tikka Masala Instant Pot
| Servings |
Servings
|
Ingredients
Marinade
- 1/2 Cup Plain Yogurt
- 4 Teaspoons Minced Garlic
- 2 Tablespoons Garam Masala
- 1 Teaspoon Paprika
- 1/2 Teaspoon Ground Tumeric
- 1 1/2 Teaspoons Salt
The Rest
- 2 Pounds Boneless Skinless Chicken Breasts Cut into 1 inch pieces
- 1 Tablespoon Coconut Oil
- 1 Cup Cocnut Milk Divided
- 1 15 oz Can Tomato Sauce
- 3 Tablespoons cold water
- 2 Tablespoons Corn Starch
Ingredients
Marinade
The Rest
|
|
Instructions
- Mix all marinade ingredients in a bowl and then add the chicken. Let marinade at least 15 minutes, or up to overnight.
- In the Instant Pot, select the Saute setting and heat the coconut oil. Add the chicken and marinade and smooth into a single layer to cook for 3 minutes. Stir and cook another 3 minutes.
- Pour in the tomato sauce and 1/2 cup coconut milk. Stir. Secure the lid, make sure the vent is sealed, and set Pressure Cook or Manual for 10 minutes at high pressure.
- After the ten minutes, allow the pot to vent naturally for 10 minutes more, and then release the excess steam.
- Press Cancel and switch back to Saute. Stir in the remaining 1/2 cup coconut milk and cook for 5 minutes to thicken. If you like your curry thicker (like me) put the cold water and corn starch in a cup, stir it up, and pour it into the instant pot. Stir and it should thicken up nicely.
- Serve on Basmati rice and with a Naan bread!
Share this Recipe
About The Author
Ashley Craft
| Servings |
Servings
|
Ingredients
Marinade
- 1/2 Cup Plain Yogurt
- 4 Teaspoons Minced Garlic
- 2 Tablespoons Garam Masala
- 1 Teaspoon Paprika
- 1/2 Teaspoon Ground Tumeric
- 1 1/2 Teaspoons Salt
The Rest
- 2 Pounds Boneless Skinless Chicken Breasts Cut into 1 inch pieces
- 1 Tablespoon Coconut Oil
- 1 Cup Cocnut Milk Divided
- 1 15 oz Can Tomato Sauce
- 3 Tablespoons cold water
- 2 Tablespoons Corn Starch
Ingredients
Marinade
The Rest
|
|
Instructions
- Mix all marinade ingredients in a bowl and then add the chicken. Let marinade at least 15 minutes, or up to overnight.
- In the Instant Pot, select the Saute setting and heat the coconut oil. Add the chicken and marinade and smooth into a single layer to cook for 3 minutes. Stir and cook another 3 minutes.
- Pour in the tomato sauce and 1/2 cup coconut milk. Stir. Secure the lid, make sure the vent is sealed, and set Pressure Cook or Manual for 10 minutes at high pressure.
- After the ten minutes, allow the pot to vent naturally for 10 minutes more, and then release the excess steam.
- Press Cancel and switch back to Saute. Stir in the remaining 1/2 cup coconut milk and cook for 5 minutes to thicken. If you like your curry thicker (like me) put the cold water and corn starch in a cup, stir it up, and pour it into the instant pot. Stir and it should thicken up nicely.
- Serve on Basmati rice and with a Naan bread!
Share this Recipe
Related Posts
How To Celebrate May the Fourth 2023
I’m so excited for May the Fourth this year! Across all my many books, I …
| Servings |
Servings
|
Ingredients
Marinade
- 1/2 Cup Plain Yogurt
- 4 Teaspoons Minced Garlic
- 2 Tablespoons Garam Masala
- 1 Teaspoon Paprika
- 1/2 Teaspoon Ground Tumeric
- 1 1/2 Teaspoons Salt
The Rest
- 2 Pounds Boneless Skinless Chicken Breasts Cut into 1 inch pieces
- 1 Tablespoon Coconut Oil
- 1 Cup Cocnut Milk Divided
- 1 15 oz Can Tomato Sauce
- 3 Tablespoons cold water
- 2 Tablespoons Corn Starch
Ingredients
Marinade
The Rest
|
|
Instructions
- Mix all marinade ingredients in a bowl and then add the chicken. Let marinade at least 15 minutes, or up to overnight.
- In the Instant Pot, select the Saute setting and heat the coconut oil. Add the chicken and marinade and smooth into a single layer to cook for 3 minutes. Stir and cook another 3 minutes.
- Pour in the tomato sauce and 1/2 cup coconut milk. Stir. Secure the lid, make sure the vent is sealed, and set Pressure Cook or Manual for 10 minutes at high pressure.
- After the ten minutes, allow the pot to vent naturally for 10 minutes more, and then release the excess steam.
- Press Cancel and switch back to Saute. Stir in the remaining 1/2 cup coconut milk and cook for 5 minutes to thicken. If you like your curry thicker (like me) put the cold water and corn starch in a cup, stir it up, and pour it into the instant pot. Stir and it should thicken up nicely.
- Serve on Basmati rice and with a Naan bread!
Share this Recipe
Poultry Palace Baked Chicken Drumsticks Copycat Recipe
California Adventure has been becoming more and more of a hub for delicious foods …
| Servings |
Servings
|
Ingredients
Marinade
- 1/2 Cup Plain Yogurt
- 4 Teaspoons Minced Garlic
- 2 Tablespoons Garam Masala
- 1 Teaspoon Paprika
- 1/2 Teaspoon Ground Tumeric
- 1 1/2 Teaspoons Salt
The Rest
- 2 Pounds Boneless Skinless Chicken Breasts Cut into 1 inch pieces
- 1 Tablespoon Coconut Oil
- 1 Cup Cocnut Milk Divided
- 1 15 oz Can Tomato Sauce
- 3 Tablespoons cold water
- 2 Tablespoons Corn Starch
Ingredients
Marinade
The Rest
|
|
Instructions
- Mix all marinade ingredients in a bowl and then add the chicken. Let marinade at least 15 minutes, or up to overnight.
- In the Instant Pot, select the Saute setting and heat the coconut oil. Add the chicken and marinade and smooth into a single layer to cook for 3 minutes. Stir and cook another 3 minutes.
- Pour in the tomato sauce and 1/2 cup coconut milk. Stir. Secure the lid, make sure the vent is sealed, and set Pressure Cook or Manual for 10 minutes at high pressure.
- After the ten minutes, allow the pot to vent naturally for 10 minutes more, and then release the excess steam.
- Press Cancel and switch back to Saute. Stir in the remaining 1/2 cup coconut milk and cook for 5 minutes to thicken. If you like your curry thicker (like me) put the cold water and corn starch in a cup, stir it up, and pour it into the instant pot. Stir and it should thicken up nicely.
- Serve on Basmati rice and with a Naan bread!
Share this Recipe
Leave A Comment