Coconut Chicken Curry - Easy Instant Pot Chicken Thighs Recipe! (2024)

FAQs

Can you pressure cook with coconut milk? ›

If you're wondering how to cook with coconut milk in a pressure cooker, try one of these two tricks. What is this? Use half the coconut milk to cook, and add the other half after cooking. In this case, you will need to stir the bejeebers out of it after it's cooked, to re-hom*ogenize the milk again.

The chicken is briefly browned in a frying pan and then cooked in a creamy, mildly spiced sauce. If the chicken is rubbery in texture then it is likely that it is being overcooked, or cooked too fiercely. The chicken thighs are just sealed in a frying pan and this should only take a minute or two.

You want to extract the all flavours from the chicken, to give the curry more depth. But between breasts and thighs, I'll go for thighs - bone in. The meat is more tender, there's plenty of fat and the bones give more depth.

For example, if consuming products that are low in fat is a priority, coconut milk may not be your best choice due to its high fat content, which contributes most of the calories of coconut milk. In addition, regarding protein content, cow's milk and soy milk have more protein than coconut milk and almond milk.

Canned coconut milk is widely available and inexpensive. But you will need to stir or shake it. The fatty “cream” will rise to the top of the can over time, creating a dense layer that needs to be mixed back into the watery liquid below.

Firstly, using on-the-bone chicken thighs not only reduces prep time, as you can just chuck them in the pan, it also provides the most flavoursome chicken. Most of the cook time is inactive, making it a great weeknight dinner, after a hard day at uni/work.

You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.

Usually I would brown whatever meat I'm using in a dish as it tends to improve the taste.

To cut chicken thighs for curry, start by removing any visible fat or skin. Then, you can cut them into bite-sized pieces or thin strips, depending on your preference. Make sure to use a sharp knife to make clean cuts and maintain the shape of the meat.

Way More Flavorful

Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts.

Is butter chicken or chicken curry better? ›

If you love curry, but can't take the heat in most Indian dishes, Butter Chicken is the perfect solution. It's full of the classic spices, but even with the chili powder included, it stays mild. The addition of the butter and cream help mellow the heat.

It is a combination of the marinade (with yoghurt and lemon juice probably being the main factors in the tenderness) and the hot, fast cooking in the tandoor, further enhanced by the use of metal skewers which conduct the heat to the middle of the meat quickly.

Yes, it is generally safe to cook raw chicken in sauce. As long as the chicken is cooked to an internal temperature of at least 165°F and the sauce is heated to a safe temperature, it is safe to eat.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Just like in a slow cooker, most dairy products such as cheese, milk and sour cream will curdle in an Instant Pot, no matter if you use the pressure cooking setting or the slow cooking setting. Add these ingredients after the dish cooks or avoid making the recipe in the Instant Pot altogether.

Coconut milk adds richness and depth of flavor to soups, curries, and stews. Its natural fat content tames spices of all levels, turning down the heat while retaining flavor. Coconut milk is also an excellent dairy-free way to make the creamiest vegetable soups—simply substitute equal amounts of it for milk or cream.

When cooking with coconut milk, you will need to exercise caution to avoid curdling. The milk curdles when cooked too long at high temperatures. Here's the best way to do it: Pour in coconut milk after you have sautéed your meat or vegetables.

When using coconut milk, never cook on a rolling boil. Always cook on low heat, on a gentle boil or simmer, otherwise your milk will curdle/split.