Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth (low sodium)
  • 2 tbsp tomato paste
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice, freshly squeezed
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp sugar

Instructions:

  1. Turn on the Instant Pot and select the Sauté function. Add the coconut oil.
  2. Once the oil shimmers, add the diced onion and cook for 3–4 minutes until translucent.
  3. Stir in the garlic, ginger, curry powder, turmeric, and cumin. Stir continuously for 60 seconds until the spices smell nutty and fragrant.
  4. Add the chicken thigh pieces to the pot. Stir to coat the meat in the spiced oil until the chicken is no longer pink on the outside.
  5. Stir in the tomato paste, salt, and pepper, ensuring the chicken is fully coated.
  6. Pour in the chicken broth and the coconut milk. Use a spatula to scrape the bottom of the pot to remove any browned bits to prevent the Burn warning.
  7. Lock the lid and set to Manual/Pressure Cook on High for 8 minutes.
  8. Allow a Natural Release for 5 minutes, then manually release the remaining pressure.
  9. Open the lid and stir in the lime juice and sugar.
  10. Garnish with freshly chopped cilantro before serving.