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.
EZ says
Would you be able to substitute the tomato?
Meeta Arora says
Hello - You can make this curry without tomatoes, however it would have a brownish color sauce. In India, we do make chicken curries often without tomatoes, and they are delicious. Add 1/4 cup extra water when making the curry. At the end, add some extra lime juice to taste for tanginess.
Rebecca says
Hello! Wondering if I can use curry powder instead of the mix of spices and how much? Only because I don't have 3 of them
Thanks!
Meeta Arora says
Hi Rebecca - Sure, you can try this with curry powder. I would add 1.5-2 tablespoons. Start with less and add more to taste. Hope you enjoy it!
Robin says
Can I make this in my 3 quart instapot?
Meeta Arora says
Hi Robin - yes, the amount suggested in the recipe will work in a 3qt instant pot. Hope you enjoy the curry!
Kimberley Sandoval says
What kind of canned coconut milk? Sweetened coconut milk or unsweetened? Thanks.
Meeta Arora says
Hi Kimberley - use unsweetened coconut milk for this recipe. Hope you enjoy the curry!
Sara says
I could not love this recipe and the flavor more! My eight year old son devours it. I’ve made it 3 times in the last two weeks - once with chicken and twice with tofu. Both ways were so delicious! Wondering if you have a recommendation for how to add green lentils to the same pot?
Meeta Arora says
Hi Sara - So glad to hear you enjoyed the curry. I would not suggest to add green lentils to this same pot, as the cooking time for them is much higher. Here is my green lentils recipe - https://pipingpotcurry.com/green-moong-dal-pressure-cooker/
Wait says
What a great, flexible recipe. Tossed in diced potatoes and chicken was still a little frozen. Also, pot-in-pot basmati rice was a no-brainer. Last, I forgot the lime but squeezed some on my serving and was pleasantly surprised. Thank you.
Piping Pot Curry says
Hi - I'm delighted you enjoyed it. Thank you for sharing back.
Jacob Luplow says
Can I double this recipe and still use a 6 quart instant pot?
Thank you!
Meeta Arora says
Hi Jacob - Yes, you can double the recipe in a 6qt instant pot. The cooking time will remain the same.
A says
Can we use frozen chicken directly in this recipe? How does that alter the cook time?
Meeta Arora says
Hello - Sure, if you have frozen chicken chunks, then add 1 minute more to pressure cooking time.
Sue says
This was delicious! So amazing I will make this again for sure
Meeta Arora says
Hi Sue - Happy to hear you enjoyed the curry!
Kirsten says
Wonderful! We all loved it. It was so simple and was ready in no time. I didn't add potatoes, but I'll be doing that next time.
Meeta Arora says
Hi Kristen - So glad to hear you all enjoyed the curry!