• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Piping Pot Curry logo
  • Home
  • Recipes
    • Recipe Index
    • Instant Pot
    • Air Fryer
    • Indian
    • Cooking 101
  • Resources
    • Amazon Store
    • Instant Pot 101
    • Air Fryer 101
    • Meal Plan
    • Holiday Gift Guide
  • Subscribe
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Instant Pot
  • Air Fryer
  • Indian
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Chicken, Lamb & Seafood

    Instant Pot Coconut Chicken Curry

    March 9, 2023 . By Meeta Arora . 202 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    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 mom's chicken curry and 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.
    Onions, tomato and spices in instant pot
    • 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.
    Chicken curry with coconut milk in instant pot
    • 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!
    4.79 from 375 votes
    Print Save Saved! Pin
    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
    • 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
    Prevent your screen from going dark

    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

    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. 
    Tomato: Use tomato puree (not paste which is thicker and more concentrated). You can also chop and blend two tomatoes to use in this recipe. 
    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. 
    Thick sauce: I usually don't need to do this. But if the sauce is not thick to your liking, take out ¼ 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.
    Stovetop Method: Follow the steps in the recipe until the pressure cooking step, in a dutch oven or a large pan on medium-high heat. Then cove with a lid and cook for 10-15 minutes until the chicken is cooked.

    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

    More Chicken Recipes

    • Keema Matar with peas in a plate
      Keema Recipe
    • Chicken Karahi in a plate
      Chicken Karahi
    • Chicken fajita soup served in a black bowl topped with sour cream
      Chicken Fajita Soup (Instant Pot & Stovetop)
    • Shrimp/Prawn Masala curry served over rice
      Shrimp Masala
    64.5K shares

    Reader Interactions

    Comments

    1. Maggie says

      March 05, 2023 at 10:23 am

      If I were to use a crock pot instead, do you have any advice? Thanks so much!

      Reply
      • Meeta Arora says

        March 09, 2023 at 3:18 pm

        Hi Maggie - Add all the ingredients except the lime juice and cilantro to the slow cooker. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Once the chicken is cooked, add the lime juice and cilantro and give it a stir. Hope you enjoy the curry!

        Reply
    2. Nilofer Motiwala says

      February 09, 2023 at 10:05 pm

      Delicious, quick to make and easy to follow. I had an already sauteed batch of onions and tomatoes, so just used that (ie. tomato was not blended/pureed). It worked out fine. Will make a veg + tofu version next time

      Reply
      • Piping Pot Curry says

        February 13, 2023 at 12:45 pm

        Hi Nilofer, So good to hear that 🙂

        Reply
    3. Amenah says

      January 20, 2023 at 11:19 am

      I was wondering if I could use tofu instead of the chicken and how should I do that? Should I sauté it the same way as the chicken?
      Thank you! I can’t wait to make this recipe!!

      Reply
      • Meeta Arora says

        February 07, 2023 at 4:42 pm

        Hi Amenah - If using tofu, I would season with salt and pepper and pan fry or air fry it separately. Then add to the curry. If you are frying the tofu, it does not need to be pressure cooked. I would make the curry in the instant pot or a pan, add 1/2 cup water, and then cook the curry until it comes to a boil and add tofu and simmer it so tofu absorbs the flavors of the curry. Hope you enjoy it!

        Reply
    4. Sharon H. says

      January 16, 2023 at 5:59 pm

      So you don't use curry in this recipe?

      Reply
      • Meeta Arora says

        January 20, 2023 at 9:17 am

        Hi Sharon - In india, typically there is nothing called as curry powder, it is basically a mixture of basic spices such as turmeric, coriander, cumin and red chili powder. So that is what I have used in this recipe. Hoe you give it a try!

        Reply
        • Pippa says

          January 28, 2023 at 3:55 pm

          Meeta - this is an amazing recipe! I found it a couple months ago and i think I have made it 4-5 times now. It has quickly become a favourite meal in my house. I double the recipe every time and add a tsp of cayenne pepper for extra heat. I also add potatoes every time. Thank you so much for posting this amazing recipe!

        • Meeta Arora says

          February 06, 2023 at 5:15 pm

          Hi Pippa - So happy to hear you have been enjoying the curry. Thanks for sharing back!

    5. Annie TN says

      January 10, 2023 at 12:07 pm

      I have made this many times since finding it a few years ago. My husband loves it and requests it often. Since my coconut milk comes in 14oz can, I add the entire 14 oz, to avoid having to store the remainder (~1/3 cup) which does not hurt the curry in any way. Fantastic flavor and a nice balance of the spices.

      Reply
      • Piping Pot Curry says

        January 12, 2023 at 11:56 am

        Hi Annie - So great to hear that. Thank you for sharing it back 😀

        Reply
    6. May says

      January 05, 2023 at 9:01 pm

      How much time would I need to use for 3x amount in a 6qt?

      Reply
      • Meeta Arora says

        January 20, 2023 at 9:18 am

        Hi May - The pressure cooking time remains the same even if you make 2x or 3x of this curry. The pot will take longer to come to pressure. Hope you enjoy the curry!

        Reply
    7. Karen says

      November 21, 2022 at 10:03 am

      Well, I've learned something new today. I turns out the uk and the us has very different ideas about what tomato puree is 😂 Over here tomato puree is a very highly concentrated paste of tomatoes... I have a very tomatoey curry here. I should have trusted my judgement and googled it. Nevermind I have added some desiccated coconut (didn't know what else to do) and it tastes ok. I do believe if I used passata, or even blended fresh tomatoes as suggested it would've been a lovely curry.
      I'll be back with a rating when I've done it properly next time 😄👍

      Reply
      • Meeta Arora says

        December 05, 2022 at 10:23 am

        Hi Karen - So sorry this confusion happened. I believe what you are describing is called tomato paste here in the US. I am glad you are willing to give the recipe another try. Appreciate your feedback, will be useful for other readers from UK.

        Reply
        • Yvette says

          January 26, 2023 at 6:15 pm

          Hi Meeta. I can’t seem to start a new comment. But along the lines of the above comment, all the brands I’d coconut milk I have found in stores are made with milk. I’m in Canada. Any recipe with coconut milk is not dairy free. Since you are labelling your recipe as dairy free, I wanted to point it out in case someone does not know.
          I’m still going to try this recipe. But maybe recipes should specify dairy free coconut milk, so people know.

        • Meeta Arora says

          February 06, 2023 at 5:16 pm

          Hi Yvette - Ah..that seems odd. Coconut milk is a savior for vegans. Have you checked the canned coconut milk?

    8. Megan Bagley says

      November 19, 2022 at 3:38 pm

      SOOO flavorful & SO easy!!! this will become a staple at our house.

      Reply
      • Piping Pot Curry says

        November 21, 2022 at 11:29 am

        Hi Megan - SO good to hear that 🙂

        Reply
    9. Lynsey says

      November 07, 2022 at 1:15 am

      I made this last night and it was yummy. I added some red lentils as well as choand extra water as my little boy doesn’t always eat a lot of chicken. We all loved it, and I’ll make it again

      Reply
      • Meeta Arora says

        November 15, 2022 at 12:44 pm

        Hi Lynsey - Happy to hear you all enjoyed the chicken curry!

        Reply
        • Nicki says

          February 05, 2023 at 7:31 am

          Hi, Meeta.
          Can I use curry powder in this recipe instead of the individual spices? If so, how much? Thank you!
          Nicki

        • Meeta Arora says

          February 06, 2023 at 4:35 pm

          Hi Nicki - it could depend on the heat/spiciness of the curry powder. So I would start with 1.5 teaspoon and add more to taste.

      • Denise says

        March 12, 2023 at 1:30 am

        Way too watery after pressure cooking. I won't bother with the 1/4 cup water next time. Tasty though.

        Reply
        • Meeta Arora says

          March 22, 2023 at 4:17 pm

          Hi Desnise - Thanks for sharing. I wonder if you sauteed the chicken well before adding the water and pressure cooking. This helps to get the juice of the chicken out and the chicken changes color. But feel free to skip the water next time. Happy that you liked the taste of the curry.

    10. Sharon says

      November 06, 2022 at 9:32 am

      I used my Instant Pot for the first time last night & made this curry. I did the water test first as you recommended. I doubled all the ingredients. It was excellent & so flavorful, we couldn't stop eating! Added some peas at the end, served with rice & garlic naan & dressed greens. Thank you for the great recipe, I'm looking forward to making more of your recipes!

      Reply
      • Piping Pot Curry says

        November 07, 2022 at 10:36 am

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

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meeta Arora of Piping Pot Curry

    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.

    More about me →

    Popular

    • Roasted sweet potato pieces in a white plate
      Air Fryer Roasted Sweet Potatoes
    • Easy Coconut Curry chicken in a white bowl
      Instant Pot Coconut Chicken Curry
    • A crispy Kale Chip closeup in hand
      Crispy Air Fryer Kale Chips
    • Instant Pot Chana Masala served along with basmati rice.
      Instant Pot Chana Masala (Punjabi Chole Masala / Chickpea Curry)
    • Instant Pot Dal Fry
      Indian Dal Tadka / Dal Fry with Basmati Rice - Instant Pot Pressure Cooker
    • Basmati Rice Instant Pot Pressure Cooker
      Perfect Basmati Rice - Instant Pot Pressure Cooker

    AS FEATURED ON

    Piping Pot Curry Featured on websites

    Footer

    AS FEATURED ON
    Piping pot curry Featured on sites

    Footer

    ↑ back to top

    About

    • About Meeta
    • Contact
    • Privacy Policy

    Recipes

    • Instant Pot 101
    • Instant Pot Recipes
    • Air Fryer Recipes
    • Indian Food Recipes
    • Cooking 101
    • Web Stories

    Resources

    • Shop
    • Gift Guide
    • How to start a blog?
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Piping Pot Curry