Instant Pot Coconut Chicken Curry Recipe

If you’re dreaming of a comforting meal that’s both creamy and bold, look no further than this Instant Pot Coconut Chicken Curry. Each spoonful bursts with tender chicken, aromatic spices, and a lush, silky coconut sauce that clings lovingly to each bite. The Instant Pot makes it a true weeknight hero: quick, fuss-free, and brimming with flavor. Whether you’re a curry newbie or an Indian food superfan, this recipe is about to secure a spot in your dinner rotation!

Ingredients You’ll Need

This Instant Pot Coconut Chicken Curry shines thanks to a handful of pantry staples and a few special touches. Each ingredient brings its own character—think deep warmth from spices, freshness from aromatics, and irresistible creaminess from coconut milk. Gather these up and you’re halfway to magic.

• Ghee or Oil: Offers rich flavor and is the perfect base for blooming those spices.
• Cumin seeds (Jeera): Adds a nutty, earthy fragrance; optional but wonderful for depth.
• Onions (yellow diced): Helps form the golden, slightly sweet backbone of the curry.
• Ginger (paste or grated): Brings aromatic heat and subtle zing perfect for curries.
• Garlic (paste or minced): Infuses the dish with robust, savory notes.
• Tomato puree: Provides tang and lively color; use canned or blend your own for freshness.
• Chicken thighs (boneless, skinless): Stay juicy and tender, soaking up all those spices.
• Water: Loosens up the sauce for even cooking and the right consistency.
• Coconut Milk (full-fat, unsweetened): The star of the show, creating a creamy, luxurious sauce.
• Garam Masala: A warming spice blend that gives the curry its classic flavor.
• Lime juice: Adds a bright, fresh finish to balance the coconut richness.
• Cilantro (for garnish): Chopped fresh cilantro makes every bowl sing with color and freshness.
• Ground Cumin (Jeera powder): Boosts those earthy undertones we love in curry.
• Ground Turmeric (Haldi powder): Lends golden color and subtle bitterness.
• Kashmiri red chili powder (or paprika): Provides warm heat and gorgeous red hue; adjust to your taste.
• Coriander powder (Dhaniya powder): Delivers citrusy brightness and complexity.
• Salt: Balances and heightens every flavor in the pot.

How to Make Instant Pot Coconut Chicken Curry

Step 1: Bloom the Spices

Set your Instant Pot to Sauté mode and let it warm up. Add the ghee or oil, followed by the cumin seeds if you’re using them. This quick sizzle releases their fragrance and lays down the foundation for an aromatic sauce. Thirty seconds is plenty—just enough to turn your kitchen into a spice market.

Step 2: Sauté Aromatics

Toss in your diced onions, ginger, and garlic. Sauté for about three minutes, mixing every so often, until the onions soften and take on a beautiful golden color. This step ensures the final curry tastes deeply savory and well-rounded.

Step 3: Add Tomato Puree and Spices

Stir in the tomato puree along with ground cumin, turmeric, Kashmiri chili powder, coriander powder, and salt. Let everything cook together for two to three minutes, letting the spices toast gently and the tomato’s raw edge mellow. Tip for Instant Pot users: if you’ve ever gotten a “burn” warning, skip adding the tomato now and instead add it after sautéing the chicken and pouring in the water. Don’t stir—just layer it on top.

Step 4: Sauté the Chicken

Drop in the chicken thigh pieces, stirring to coat them in that flavorful mixture. Let them brown slightly for a few minutes—this is your secret to impossibly rich curry flavor, as the chicken soaks up all the goodness right from the get-go.

Step 5: Add Water and Seal

Add a splash of water and give everything a final stir. Hit Cancel on your Instant Pot, secure the lid, and make sure the valve is in the sealing position. It’s time to let the pressure do the work!

Step 6: Pressure Cook

Select Manual or Pressure Cook mode and set the timer for four minutes on high pressure. Let the Instant Pot work its magic—the chicken will become wonderfully tender, and all the flavors will meld.

Step 7: Quick Release and Open

Once the timer beeps, perform a quick release by carefully turning the steam valve. Open the lid to reveal chicken nestled in a deeply spiced sauce, ready for its coconut milk finish.

Step 8: Add Coconut Milk and Simmer

Stir in the coconut milk and garam masala, then return to Sauté mode. Let the curry simmer for four to five minutes until the sauce thickens up and turns glossy. If you love a creamy, clingy curry, this is the moment to get excited!

Step 9: Finish with Lime and Cilantro

Right before serving, squeeze in fresh lime juice and sprinkle the curry with plenty of chopped cilantro. Just like that, your Instant Pot Coconut Chicken Curry is ready for the dinner table!

How to Serve Instant Pot Coconut Chicken Curry

Garnishes

A generous scatter of fresh cilantro wakes up the curry with vibrant color and herbal zing. For a finishing touch, try a few slivers of fresh red chili or a swirl of coconut cream—simple add-ons that make each bowl look and taste extra special.

Side Dishes

Instant Pot Coconut Chicken Curry sings when served over fluffy basmati rice or with warm, pillowy naan. The rice soaks up that velvety sauce while the naan is perfect for scooping every last bite. If you’re after something lighter, pair it with cauliflower rice or a light cucumber salad to keep things bright and fresh.

Creative Ways to Present

Serve your curry in shallow bowls topped with a dollop of yogurt and toasted coconut shreds for a dinner-party look. You can also spoon it over baked sweet potatoes for a fun twist or ladle it into mugs for a cozy, comforting meal on chilly evenings. Don’t be afraid to make it your own!

Make Ahead and Storage

Storing Leftovers

Instant Pot Coconut Chicken Curry keeps beautifully in the fridge. Transfer any leftovers to an airtight container and refrigerate for up to three days. The flavors intensify overnight, making it an even tastier lunch or dinner the next day.

Freezing

This curry makes a fantastic freezer meal! Let it cool completely before ladling into freezer-safe containers. Store for up to two months. Just keep in mind that coconut milk can sometimes separate when frozen, but a good stir upon reheating will restore its creamy texture.

Reheating

For best results, reheat Instant Pot Coconut Chicken Curry gently on the stovetop over low heat, stirring often. If it thickens too much, add a splash of water or coconut milk to loosen it up. You can also microwave individual portions in 30-second bursts, giving a good stir in between.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts will work in this Instant Pot Coconut Chicken Curry, though they tend to be a bit leaner and can dry out more quickly. Be careful not to overcook—stick to the same timing, and cut the pieces to a similar size for best results.

Is this curry spicy?

The recipe as written is moderate in heat thanks to the Kashmiri chili powder, which has more color than fire, but you can easily ramp it up or dial it back. For very mild curry, use paprika instead, or add extra chili if you love a good kick.

What can I substitute for coconut milk?

If you need a substitute, try unsweetened cashew cream or a plain, rich dairy cream. You’ll miss a touch of coconut flavor, but the curry will still be velvet-smooth and delicious.

Can I double the recipe?

Yes! The Instant Pot handles a double batch of Instant Pot Coconut Chicken Curry without a problem. Just don’t fill past the maximum line, and be sure to add a touch more water if needed. The pressure cooking time stays the same.

What’s the best way to thicken the curry sauce?

If you’d like a thicker sauce, simmer the curry a few extra minutes on sauté after adding coconut milk, leaving the lid off. For an even creamier consistency, mash a few pieces of the cooked onion into the sauce or stir in a spoonful of thick yogurt right before serving.

Final Thoughts

Give this Instant Pot Coconut Chicken Curry a try and you’ll soon have everyone asking for the recipe. It’s comforting, deeply satisfying, and impossibly simple for how much flavor it delivers. Whether you’re serving up a hearty dinner or planning meal prep for the week, this curry is sure to put big smiles around your dinner table. Happy cooking!

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