Instant Pot Coconut Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	69%	47%
fat	11%	3%
aromatics	92%	17%
salt	2%	1%
vegetables and beans	247%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

500 g	500 grams Chicken (bone-in curry cut pieces or boneless chicken thighs)
3 g	1/2 teaspoon Salt
1 g	1/2 teaspoon Turmeric Powder
	1/2 teaspoon Chilli Powder
2 g	1 teaspoon Coriander Powder
	1/2 teaspoon Jeera Powder
54 g	4 tablespoons Oil (preferably coconut oil)
8 g	1 tablespoon Ginger Garlic Paste
450 g	3 Onions (thinly sliced)
	2 sprigs Curry Leaves
1233 g	3 Tomatoes (finely chopped)
	1/2 teaspoon Chilli Powder
2 g	1 teaspoon Pepper Powder
4 g	2 teaspoon Coriander Powder
5 g	3/4-1 teaspoon Salt
	2 Green Chillies (slit lengthwise)
118 g	1/2 cup Water
226 g	1 cup Coconut Milk (divided)
1 g	1/2 teaspoon Garam Masala
12 g	2 tablespoons chopped Coriander

Method: 8 steps, published by myfoodstory.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This article on Instant Pot Coconut Chicken Curry is fantastic! As someone who loves quick and easy weeknight dinners, this recipe seems like a perfect fit for me. I appreciate the author’s tips on using bone-in curry cut pieces or boneless chicken thighs and ” — a cook

“This recipe turns out delicious!! Highly recommend. Since I prefer more ginger garlic, I added 1 tbsp ginger paste and 1 tbsp minced garlic in the marination as well. I followed the rest per instructions. I did not have coconut milk the time I made it; so I su” — a cook, 5★