Instant Pot Malaysian Chicken Curry

This Southeast Asian meal is sure to excite your taste buds! The creamy coconut milk and delightful curry spices will have you coming back for seconds. Feel free to omit the chili to make kid-friendly or if spicy isn’t your thing. Serve with a side of steamed green beans or broccoli and Jasmine rice to soak up all the delicious sauce.
Easy Serves
SKILL LEVEL 4 servings
Curry paste
½ cup red onion, finely chopped
4 garlic cloves
1-½ tablespoons ginger, grated
1 lemongrass stalk, outer leaves removed, white part only, chopped finely
2 long red chilies
1-½ teaspoons salt
1 tablespoon curry powder (SE Asian style)
1 tablespoon, plus more for frying Mazola® Canola Oil
2 tablespoons Mazola® Canola Oil
1.5 lbs bone-in, skin-on chicken thighs (about 6 thighs)
1 cup red onion, thinly sliced
2 tablespoons water
1 can (14oz) coconut milk
3 cups sweet potatoes chunks, peeled, sliced ¾” thick, and quartered
1 cup diced tomatoes
1-1/2 tablespoons Fleischmann's® Corn Starch
2 tablespoons fresh lime juice
Cilantro to garnish, if desired
Instant Pot, mortar and pestle or small food processor

To make the curry paste, place the red onion, garlic, ginger, lemongrass and chili in a mortar and pestle and mash until it becomes a paste, stir in spices and oil. Or add all ingredients to a small food processor, blend until it becomes a paste.

Marinate the chicken in the paste for at least 30 minutes, or overnight in fridge.

Remove chicken from marinade, take excess paste off and reserve. Turn on Instant Pot to Sauté to brown chicken. Add oil to pot and then chicken, skin side down, working in batches, do not overcrowd the pot. Brown 2 to 3 minutes then flip and repeat on other side. Remove from pot and side aside until all chicken has been browned. Add onions to pot along with water, sauté for 5 minutes, deglazing bottom of pot, scraping up any browned bits. Next add reserved paste, sauté for 2 minutes then add the tomatoes, stir to combine, pour in the coconut milk, mixing well, scraping bottom to release any brown bits. Add the sweet potatoes and place chicken on top, along with any juices. Turn off sauté function.

Lock the lid and turn valve to Seal position, set to Poultry setting for 15 minutes, or Manual, High pressure, 15 minutes. Allow a natural release for 10 minutes. Press cancel, open lid carefully, remove and strain out chicken and potatoes and any large chunks. Thicken remaining sauce, set pot to sauté, remove about a ¼ cup of sauce, mix well with cornstarch, once sauce is bubbling pour cornstarch mixture into pot and stir for about one minute, turn off pot, stir in lime juice. 

Serve with jasmine rice and fresh chopped cilantro, if desired.

Total Time
Rest/Marinade Time: 30 minutes to overnight
Cook Time 1 hour
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
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Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
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Calcium   mg
Iron / Fer   mg

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