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.
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.
- 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 unsweetened 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!
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.
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.
Instant Pot Coconut Chicken Curry
Equipment
Ingredients
Ingredients
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera) optional
- 1 cup Onions yellow diced
- ½ tablespoon Ginger paste or grated
- ½ 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.
- ¼ cup Water
- 1 cup Coconut Milk canned, full-fat, unsweetened
- 1 teaspoon Garam Masala
- 1 tablespoon Lime juice
- Cilantro to garnish
Spices
- 1 teaspoon Ground Cumin (Jeera powder)
- ½ 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. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
- 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.
Video
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Marg Morrison says
I love this recipe. I added fresh spinach and 1/2 cup raisins. It was so flavorful!
Piping Pot Curry says
Hi - So good to hear that 🙂
Aaron A says
Fantastic recipe! I used leftover rotisserie chicken at the end thickening stage to warm it thru which worked out well. But the curry flavor was wonderful and creamy.
Piping Pot Curry says
Hi Aaron - That makes me really happy. Thank you for sharing it back 🙂
Wesley Porter says
Meeta, your blog is changing my family’s life! My wife made this in a slow cooker since she was going to be out all afternoon with the kids. The chicken came out so tender. We all loved it so much and the kids even asked for seconds!
Piping Pot Curry says
Hi - That makes me really happy. Thank you for sharing it back 🙂
Devika says
This is my absolute favorite chicken curry recipe and I’ve made it a few times now. Always reminds me of my mother’s chicken curry but so quick with the instant pot! The flavors are perfect
Meeta Arora says
Hi Devika - Happy to hear you enjoyed the chicken curry!
Karen says
Hi there,
I don't have an Instapot... can this be done in a slow cooker and how would you adapt the recipe for that? Thank you, it looks delicious!
Mark says
Hi Karen,
Luckily I have an instant pot but if I didn't, here's what I would do.
Do all the sauté parts in a pan including step 4. Then I'd transfer it to your slow cooker and add more water than suggested, maybe a whole cup. Then slow cook on high for several hours.
Meeta Arora says
Hi Karen - To make this curry in the slow cooker, add all the ingredients except lime juice and cilantro to the slow cooker. Then cook on high for 3 hours until the chicken is well cooked. Then mix in the lime juice and garnish with cilantro leaves. Hope you enjoy the curry!
ND says
I made the recipe as is, no substitutions. I got the burn error, released the steam, and made good of the situation. I just gave it a good stir and used the sauté function to finish cooking. While I did get the error, the food wasn’t burned. All this to say…
You’re creating magic in that kitchen of yours and I appreciate you sharing it with us! I am absolutely floored by how delicious this is. I’ve made and eaten a lot of curry, and you’re just simply incredible. 10 out of 10!
Meeta Arora says
So glad to hear you enjoyed the curry, even though you got the burn issue while cooking it. I would suggest to add the tomato puree on the top and not stir it in, as many times they are the culprit with the burn issue.
Ruth says
Question:
I do not eat garlic or onions, can I make this curry chicken recipe and leave the garlic and onions?
Meeta Arora says
Hi Ruth - This curry could work without onions and garlic. I would suggest to add some extra liquid so that you don't get a burn with only the tomato puree in the instant pot with the chicken. Or you can also cook it on the stovetop too. I would love to hear how it turns out!