Coconut Curry Chicken
Full of flavor and easy to make. this Thai coconut curry chicken is the perfect family meal for a busy weeknight schedule!
Servings 6 servings
Calories 345kcal
Ingredients
- 1 1/2 lbs. bonless skinless chicken thighs cut into 1/2 inch chuncks
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 Tbsp olive oil
- 2 Tbsp curry powder
- 1/2 onion diced
- 2 tsp garlic minced
- 14 oz coconut milk canned
- 14.5 oz diced tomatoes canned
- 8 oz tomato sauce canned
- 2 Tbsp sugar
Instructions
- Cut chicken into bite size pieces and season chicken with salt and pepper.
- Heat oil in pan and add in curry powder and cook for 2 minutes.
- Add in onions and cook until they begin to soften.
- Add in garlic, cook for 1 minute.
- Add in chicken and stir to coat with curry mixture. Cook until chicken is cooked through.
- Pour in coconut milk, tomatoes, sauce and sugar.
- Simmer for 20 minutes.
Notes
Instant Pot Directions:
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Turn on the Instant Pot on Saute mode. When hot, add oil and curry. Stir together.
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Add in onions and saute for 3-4 minutes until they are soft and translucent.
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Stir in garlic and saute for 30 seconds.
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Add in chicken pieces. Stir and cook the chicken for 3-4 minutes.
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Add tomatoes and tomato sauce. Turn off the heat.
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Add 1/2 cup water (this is only for the Instant pot version) and use it to scrape off the brown bits stuck at the bottom. This prevents the 'burn' error in the Instant pot.
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Stir in the coconut milk.
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Close the lid and set the vent to sealing.
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Cook the chicken on manual low pressure cook for 5 minutes. Do a 5 minute natural release and then quick release the pressure.
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If the curry looks too runny after removing the lid, turn Instant Pot to saute and let it simmer for 5 minutes or so.
Nutrition
Calories: 345kcal | Carbohydrates: 13g | Protein: 25g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 704mg | Potassium: 723mg | Fiber: 2g | Sugar: 8g | Vitamin A: 292IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 5mg