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Home » Recipes » Chicken, Lamb & Seafood » Instant Pot Coconut Chicken Curry

Instant Pot Coconut Chicken Curry

Published May 7, 2020 Updated January 15, 2021 By Meeta Arora 41 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Easy Coconut Chicken Curry made in instant pot
The best ever coconut chicken curry in a bowl and in instant pot

Easy & healthy Coconut Chicken Curry made in an Instant Pot in just 30 minutes! This is simple Indian chicken curry recipe is made with ginger, garlic, onions alongside flavorful spices, and finished with creamy coconut milk. Pair this dairy-free & gluten-free curry with fragrant basmati rice. 

Easy Coconut Curry chicken in a white bowl

This is the best coconut and chicken curry that you'll ever make. Personally, I love curries because they are quick, full of flavor and tastes just as good the following days. This curry is also incredible because it uses basic ingredients,similar to my chicken curry with potatoes, that you most likely have in your kitchen right now.

It's so healthy because it's made from scratch and also very quick to make (thanks to the instant pot), you have control over the ingredients in this curry and the most important part is that this curry is mild, therefore perfect for kids (even picky eaters). Your family will love this recipe!

How to make Coconut Chicken Curry?

Before you start making this coconut chicken curry make sure you have all the ingredients prepped and on hand. Dice your onions and cut your chicken thighs into pieces. Keep the spices ready. Now let's start making this delicious curry.

  • Set the Instant Pot on sauté mode and let it heat.
  • Add ghee or oil along with the cumin seeds. Saute for 30 seconds until they release their aroma. Cumin seeds are optional but do add a wonderful flavor to the curry. If you have ghee, I highly recommend to use it, as it adds so much more flavor to this curry.
  • Now add the diced onions, garlic, ginger, and sauté them for a few minutes.
  • When the onions turn golden brown, add the tomato puree along with the spices and saute for an additional 2-3 minutes. I used canned tomato puree, you can also use fresh tomato puree in this recipe. Blend 2 tomatoes to make a puree.
Instant Pot Coconut Chicken Curry Steps - Piping Pot Curry-1
Instant Pot Coconut Chicken Curry Steps - Piping Pot Curry-2
  • Add the chicken pieces to the pot. Stir and sauté for 3-4 more minutes. Do not skip this step, as it adds lots of flavor to the curry.
  • Then add the water and mix well. Deglaze well and make sure nothing is stuck to the bottom of the pot.
  • Switch the Instant Pot to manual or pressure cook on high pressure for 4 minutes with the vent in sealing position.
  • As soon as the Instant Pot beeps, quick release the pressure manually and open the lid.
  • Now stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes until the sauce is thickened to your preference. Use full-fat canned coconut milk. I used Chakoh brand coconut milk as it is so much more creamier than other brands I have tried.
Onion and tomato masala to make curry
Chicken cooked in the instant pot topped with coconut milk
  • You are almost ready! Stir in the lime juice and garnish with cilantro.
  • The coconut chicken curry is ready to be served with flavorful rice or Indian flatbreads. Enjoy!
Chicken Curry with coconut milk in an instant pot garnished with cilantro

How to serve this Chicken Curry with Coconut Milk?

You can whip up some basmati rice or cumin rice to soak up all that saucy goodness. This curry goes also very well with Indian flatbreads like roti, naan or paratha with a side of yogurt.

Leftovers and Reheating Tips

Seal any leftover curry in an airtight container, it should last up to 3 days in the refrigerator. But if you'd like to make more for the week or month ahead, I suggest you freeze it. Make sure it's fully cooled down before sealing. Once the curry is frozen it will keep well for 3-4 months.

You can reheat the curry in the microwave or on the stovetop while stirring well.

Tips & Variations for making the best coconut chicken curry

  • You can use skinless chicken breast or chicken thighs to make this curry.
  • Add all the veggies! You can add roasted cauliflower, broccoli florets, green peas and even baby spinach at the end! If you want to add potatoes or sweet potatoes, cut them in large pieces and add them just before pressure cooking.
  • You don't want chicken? No problem! You can still make a delicious curry using shrimps like in this Coconut Shrimp Curry.
  • For a plant-based version of curry, try this Vegetable Korma with coconut milk which is also made in an instant pot.
Coconut Chicken Curry served over rice in a white bowl

Looking for more quick & delicious instant pot recipes? I've got you covered!

  • Chickpea Curry with Spinach (Chana Saag) - A healthy vegan and gluten-free curry with chickpeas and spinach.
  • Creamy Mushroom Pasta - Spaghetti tossed in a creamy cheese sauce loaded with mushrooms.
  • Vegetable Biryani - Fragrant basmati rice cooked with lots of vegetables, and aromatic whole spices and herbs.
  • Madras Lentils - Restaurant-style Dal Makhani made in the pressure cooker, it's rich, creamy, and flavorful.
Tried this recipe?Give a rating by clicking the ★ below
Chicken Curry with coconut milk in a white bowl

Instant Pot Coconut Chicken Curry

Meeta Arora
Easy & healthy Indian Coconut Chicken Curry made in an Instant Pot in just 20 minutes!
4.81 from 47 votes
Print Recipe Pin Recipe
Servings: 4
Calories: 497
Course: Main Course
Cuisine: Indian
Diet: Dairy-free, Gluten-free
Method: Instant Pot/Pressure Cooker
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

Ingredients

  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera) optional
  • 1 cup Onions yellow diced
  • 1/2 tablespoon Ginger paste or grated
  • 1/2 tablespoon Garlic paste or minced
  • 1 cup Tomato puree canned or blend 2 tomatoes to make a puree
  • 1 pound Chicken thighs skinless and boneless, cut into 1-1.5 inch pieces.
  • 1/4 cup Water
  • 1 cup Coconut Milk canned, full-fat
  • 1 teaspoon Garam Masala
  • 1 tablespoon Lime juice
  • Cilantro to garnish

Spices

  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Kashmiri red chili powder or paprika, adjust to taste
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Salt

Instructions
 

  • Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
  • Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
  • Add tomato puree and spices. Mix and let it sauté for 2-3 minutes.
  • Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
  • Add the water and stir. Press cancel and close lid with the vent in sealing position.
  • Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
  • When the instant pot beeps, quick release the pressure manually and open the lid.
  • Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
  • Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.

Notes

Chicken: If you don't have chicken thighs, you can use skinless chicken breast. But chicken thighs give the best result when pressure cooking this curry. 
Add all the veggies: You can add roasted cauliflower, broccoli florets, green peas, and even baby spinach at the end! If you want to add potatoes or sweet potatoes, cut them in large pieces and add them just before pressure cooking.
No chicken, use Shrimp: You don't want chicken? No problem! You can still make a curry using shrimp. Use this Coconut Shrimp Curry recipe.
Coconut Milk: Use coconut milk from a can. My favorite brand is Chakoh. 
Thick sauce: I usually don't need to do this. But if the sauce is not thick to your liking, take out 1/4 cup of the sauce in a small bowl and mix with 1 tablespoon cornstarch. Then add it back to the pot. Stir with the curry and cook on sauté for a minute.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 497kcalCarbohydrates: 14gProtein: 22gFat: 41gSaturated Fat: 22gCholesterol: 111mgSodium: 714mgPotassium: 796mgFiber: 2gSugar: 5gVitamin A: 623IUVitamin C: 13mgCalcium: 55mgIron: 6mg
Keyword chicken curry with coconut milk, indian coconut chicken curry, instant pot coconut curry chicken thighs
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

Reader Interactions

Comments

  1. Carolyn says

    January 13, 2021 at 7:49 pm

    Received an instant pot for Christmas. Tried the chicken curry and it was terrific! Making this again tomorrow night.

    Reply
    • Piping Pot Curry says

      January 14, 2021 at 10:54 am

      Hi Carolyn - So good to hear that. Thank you for sharing it 🙂

      Reply
    • Piping Pot Curry says

      January 18, 2021 at 9:46 am

      Hi - So good to hear that. Thank you for sharing it 🙂

      Reply
  2. Erin says

    January 08, 2021 at 6:00 pm

    Is it safe to double this recipe in the instant pot?

    Reply
    • Meeta Arora says

      January 11, 2021 at 4:18 pm

      Hi Erin - You can surely double this recipe in a 6qt instant pot. You don't have to double the amount of water in the recipe and the same pressure cooking time will work. Hope you enjoy it!

      Reply
  3. Melanie says

    December 20, 2020 at 4:26 am

    When would you add baby spinach and for how long? I don’t see any curry powder, do the spices used create the curry flavour?

    Reply
    • Meeta Arora says

      December 28, 2020 at 11:26 pm

      Hi Melanie - You are right. The mix of spices add the curry flavor to this recipe. You can add spinach along with the coconut milk. Hope you enjoy it!

      Reply
  4. JC says

    December 18, 2020 at 4:13 am

    This was really good. Not too much effort. Everything I had on hand. I used chicken tenders (cut up), and added thinly sliced zucchini and poblano pepper. Served with IP brown rice. Oh, I didn’t have tomato purée so I puréed a can of Rotel (diced tomatoes with green chilies). I will make this again.

    Reply
    • Piping Pot Curry says

      December 18, 2020 at 8:39 am

      Hi - Glad to hear that you enjoyed it 🙂

      Reply
  5. Meghan says

    December 13, 2020 at 10:46 am

    If I am doubling this recipe do I double the time ?

    Reply
    • Meeta Arora says

      December 17, 2020 at 11:09 am

      Hi Meghan - The pressure cooking time will remain the same even if you double the quantity. Saute the onions and tomato puree for a little longer. You don't have to double the quantity of water. Hope you enjoy the curry!

      Reply
  6. Maddie says

    December 08, 2020 at 5:05 pm

    YUM!! I was craving chicken with coconut milk and I am so happy I came across your recipe! This was absolutely delicious, and my parents loved it too. Looking forward to trying more recipes on your site!

    Reply
    • Piping Pot Curry says

      December 08, 2020 at 10:28 pm

      Hi - So happy to know that. Thank you for sharing it 🙂

      Reply
  7. Mj says

    December 07, 2020 at 6:11 pm

    I love the simple recipe and instructions. I typically add in my own veggies at the end.

    However, I followed this recipe to a T and the instant pot said the dreaded “burn” before it could even get to pressure. This meant I had to start over on the pressure build, set it to less instead of regular and add water. The bottom of my pan is burnt along with the horrible burnt flavor that will now be added to our dinner. I’m not sure what I did wrong but if anyone has any advice I would appreciate! It’s a great recipe I just can’t stand to waste over $35 in ingredients for a burnt meal!

    Reply
  8. Angela says

    December 07, 2020 at 10:56 am

    Hi there I love your recipes I use a lot of them. Just wondering why the carb count is so high on this? Are you including rice?

    Reply
  9. Sarah says

    December 03, 2020 at 5:43 pm

    Made this tonight, and it was delicious! Added some chopped spinach and cauliflower at the end. Even the kids liked it. It's going into our dinner rotation for sure!

    Reply
    • Piping Pot Curry says

      December 04, 2020 at 9:49 am

      Hi Sarah - So good to hear that. Thank you for sharing back 🙂

      Reply
  10. Con says

    December 03, 2020 at 2:09 pm

    There are a list of spices at the end of the recipe with no instructions for using them??

    Reply
    • Meeta Arora says

      December 07, 2020 at 7:10 am

      Hi Con - They are added in step 3 along with the tomato puree. I hope you enjoy the curry!

      Reply
    • Fiona says

      December 10, 2020 at 12:06 pm

      If you read the receipe, step 3 is where you add the spices. 🙂

      Reply
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Hi..I’m Meeta. I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer. Read More…

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