Chicken Curry with Coconut and Potatoes
Chicken thigh curry gets better as it cooks. Using just a few ingredients, classic chicken curry with coconut milk and potatoes with figs is a cozy dinner.
Pour in oil. Brown chicken in an Instant Pot, uncovered, on the Saute setting. Set aside chicken on a plate.
Saute onion for 6 minutes or until almost translucent. Stir in curry paste. Pour in water and salt. Combine.
Stir in potatoes and figs. Top with chicken thighs. Set Instant Pot to sealing mode. Cook on poultry setting (high pressure / 15 minutes). Vent naturally for 5 minutes. Then carefully switch Instant Pot valve from Sealing to Venting.
Remove chicken thighs and set aside. Strain liquid into a stockpot, reserving potatoes and figs in a bowl.
Over high heat, reduce curry sauce until 1 cup yield—it will thicken. Turn off the heat. Stir in 1 cup coconut milk for a thicker sauce or up to 1 1/4 cups until desired consistency. Stir in potatoes and figs until combined. Transfer to a serving bowl.
Place chicken thighs on top. Scatter cilantro over the top and serve with naan, millet, or rice.
For a thin sauce or if you are short on time, skip reducing the curry sauce and stir in 1/2 cup coconut milk before serving. Hear me out though—in spite of the fact that reducing the sauce means getting out another pot and more time, some of that potato will have disintegrated into the sauce and when cooked down further, that potato thickens the sauce beautifully, making the time well spent.
Try Sukhi's Madras Curry Sauce for a South Indian curry with coconut milk. Or, go for more of a Northern Indian curry, omitting coconut milk and using Sukhi's Classic Indian Curry Sauce with water. Then, stir in 3 tablespoons yogurt just before serving.
Calories: 619kcal | Carbohydrates: 53g | Protein: 25g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 410mg | Potassium: 1220mg | Fiber: 9g | Sugar: 27g | Vitamin A: 3437IU | Vitamin C: 19mg | Calcium: 176mg | Iron: 8mg