Instant Pot Coconut Tandoori-Inspired Chicken
Prep
10m
·
Cook
20m
·
Total
30m
About This Recipe
This Instant Pot Coconut Tandoori-Inspired Chicken recipe is a flavorful and aromatic dish featuring tender boneless skinless chicken thighs, a blend of spices, and creamy coconut milk. Perfectly cooked in the Instant Pot, served over a bed of fluffy rice, this dish is a satisfying and delicious meal.
Ingredients
(Servings:
6)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
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Calories764kcal38%
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Fat36g55%
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Saturated Fat23g114%
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Carbohydrates62g20%
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Fiber4g16%
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Sugar13g26%
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Protein41g82%
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Cholesterol174mg57%
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Sodium1,057mg44%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
If you let the sauce stand for about 15 minutes before serving, it should thicken up slightly and take on the texture of a light gravy or curry sauce. I find chicken thighs are pretty small and usually cook quickly, but make sure you check to make sure they’re fully cooked if you are working with larger chicken thighs. I like to add a side of greens with this recipe to round out the meal – something like steamed broccoli, sautéed spinach, or a green salad.
Freezer Meal Version
Freezer Meal Version
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