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  • Writer's pictureLisa Jarvis

Instant Pot Coconut Curry Chicken

Oh my goodness, this was fantastic! This coconut curry chicken was hearty and so flavorful! It was one of those meals I hated to see end! You need to try this one!

Here’s what you need:

1 T coconut oil

1 medium onion, diced

3 T curry powder, divided

1 t minced garlic

1 15 oz can petite diced tomatoes, drained

1 6 oz can tomato paste

1/2 cup chicken broth

1/4 t red pepper flakes

2 T honey

2 lb chicken tenderloins

salt and pepper to taste

1 14 oz coconut milk

coconut cauliflower rice to serve ( recipe below)

Chopped cilantro to garnish

Set the instant pot to sauté mode. Heat the coconut oil and sauté the onion for a minute or two. Stir in the garlic and two of the tablespoons of curry powder. Saute another minute. Turn the instant pot off and add the tomatoes, tomato paste, broth, pepper flakes and honey. Stir well. Season the chicken with salt and pepper to taste and the remaining tablespoon of curry powder. Place the seasoned chicken in the instant pot and cover it. Set it to pressure and set the timer to ten minutes. When it’s done cooking, release the pressure and remove the chicken tenders, cut then into bite-sized pieces. Add the chicken back into the sauce and stir in the coconut milk. Adjust to taste with salt if needed. Serve with the coconut cauliflower rice ( see below), or rice of your choice. Garnish with chopped cilantro.

Coconut Cauliflower Rice: ( 4 servings)

2-3 cups prepared cauliflower rice

1 t coconut oil

1/8 t onion powder

1/8 t garlic powder

salt to taste

1/4 cup chicken or vegetable broth

1/4 cup coconut milk

Heat the oil in a skillet. Add in the cauliflower rice and sauté, add the onion powder and garlic powder, salting to taste. Add in the broth and bring to a boil. Reduce to simmer. Simmer uncovered, stirring frequently, about 5 minutes until the liquid has evaporated. Stir in the coconut milk.

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