I used a can of tomato paste instead of tomato sauce to hopefully make it a little thicker. It turned out wonderful and will be made many more times.
Turned out great, tastes like restaurant food! Mine turned out darker/“browner” than others (maybe because I used too much tomato paste, as I followed that tip and did tomato paste instead of sauce) but it’s very good. I also did 4 T. of curry powder, instead of 3. Also, to make mine thicker and to have all the flavors blend more, I cooked the full can of coconut milk right in with the rest of the ingredients, rather than at the end. I was a little concerned about under-cooking the chicken, especially since I had added the coconut milk, so I cooked longer-I used the POULTRY setting. It turned out thick and perfectly cooked (meat thermometer tested over 165°). Served over jasmine brown rice, made separately in the IP while my coconut chicken curry stayed warm on stovetop (extra IP stainless steel liner is key!), and with a side of steamed broccoli. I added a little crushed red pepper (maybe 1/4 tsp.) before I put the lid on, because I think the recipe needed just a little kick. I never experienced the “burn” or “error” message on the IP (as others expressed concern about), and I think that’s because I had plenty of liquid ingredients.. I would make again with less tomato paste (but still with paste instead of sauce).
Made this- it’s he best thing we’ve made in our Instant Pot since we got it! It is a bit soupy and I had reviewed the comments and was expecting the same. So when adding the coconut milk- I only added in the milk solids and not the water. Also added some cornstarch at the end to thicken the liquid. Otherwise- loved it!! Will definitely make it again.
Love the taste, I made the following modifications
1 tbl extra of curry
1 tbl of Garam Masala
Used tomato paste not sauce
Used Coconut Cream (10 oz) not coconut milk
Before I added the coconut cream I used my immersion blender to blend up all the onions and garlic...Delicious!!!
Yum! This turned out great! I used large chicken breasts so I cooked for 20 minutes on high pressure. I took the advice of others and used tomato paste in place of tomato sauce and also used just the solid portion of the coconut milk. I think the sauce was a perfect consistency! Definitely a keeper!
This is very thin more like a soup not even a stew. I used boneless skinless thighs instead of breasts and a bit more than 2 pounds because boneless skinless breasts are often so dry. I served over rice in bowls. Family liked the flavor. Not too heavy on the spices.
Several posters suggested substituting tomato paste for tomato sauce so I did. I don't think this is necessary so I will follow the recipe exactly next time. My only change might be to add a little more curry powder. Also the recipe does not specify whether the chicken breasts should be on-the-bone or boneless skinless. I went with on-the-bone breasts but trimmed off excess skin. When it came time to shred the meat it came off the bone with ease. I think cooking it that way made it all the more flavorful. I LOVED this dish and will make it again. I served this over brown rice. Everyone went back for seconds!
The only change I made was to add a bit more curry to the chicken and it's delicious! Easy to make and it exceeded my expectations. This recipe is a bit soupy like others have noted but I like it just how it is. Will definitely be making this again.
Tomato paste for sure vs. sauce but got two 'burn' notices on my Intstant Pot when cooking the chicken (which added 20 extra min as I had to release the pressure & stir). I had to double the chicken broth to keep everything at the bottom from sticking/burning - and it cooked off (not too soupy). Another option is to saute in a different pan and place the tomato paste/etc on top of the chicken with the broth on the bottom. 4 Tblsp of Curry Powder as well. Kids loved it with rice! Might add in some shrooms or green/red peppers next time.
Gonna try it again. It was ok but lacked something...
