Easy Instant Pot Coconut Chicken Curry Recipe

I am excited to share my Mild Coconut Curry Chicken recipe today. I used tender chicken thighs and aromatic coconut milk with tomatoes, ginger, and garlic mixed with turmeric and cumin to create a delightful dish. Cooked in an Instant Pot, this recipe delivers a healthy meal that comes together quickly for any weeknight dinner.

I recently tried making an Easy Instant Pot Coconut Chicken Curry that totally blew my mind. I used 2 lbs boneless, skinless chicken thighs and a tablespoon of coconut oil to get things started.

Then I tossed in a large chopped onion, minced garlic, and grated ginger which filled my kitchen with an amazing aroma. I added a few green chilies for a little kick, and of course, a good dose of curry powder, ground turmeric, cumin, coriander, and paprika.

A can of full-fat coconut milk and a diced tomato made the sauce rich and creamy while a splash of chicken broth kept it light. I even squeezed in the juice of a lime to brighten up the flavors.

I love how this healthy dish comes together in just 30 minutes in the Instant Pot making it a go-to recipe when I want something delicious yet easy to whip up. Give it a try and you wont be disappointed!

Why I Like this Recipe

I love how quick and simple this recipe is – it comes together in just about 30 minutes even on busy days. I really enjoy the explosion of flavors from the spices and coconut milk, it always fills my kitchen with amazing aromas. I also dig that its a healthy meal option that’s dairy-free and gluten-free, so i feel good about eating it. Lastly, i like how versatile it is; i can tweak the heat level or even use what i have on hand without messing it up too much.

Ingredients

• Chicken Thighs: They deliver a high dose of protein and rich flavor for the curry’s savory base.

  They’re juicy and affordable protein picks.

• Coconut Milk: Adds a creamy texture and mild natural sweetness.

  It’s full of healthy fats that help to smooth out the spice.

• Onion & Garlic: These provide essential fiber, vitamins and a robust foundation aroma and taste to the dish.
• Spices (Curry Powder, Turmeric, Cumin & Coriander): Give the curry its bold, spicy kick and are packed with antioxidants.
• Lime Juice: Offers a tangy finish and a fresh burst of vitamin C that brightens up the flavors.

Ingredient Quantities

• 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tablespoon coconut oil (or any cooking oil you have)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1-2 green chilies, chopped (optional if you dont like too much heat)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 (14 oz) can full-fat coconut milk
• 1 medium tomato, diced (or about 1 cup diced tomatoes)
• 1/2 cup chicken broth (or water if you dont have broth handy)
• Juice of 1 lime (optional for a tangy kick)
• Fresh cilantro, chopped (for garnish)

How to Make this

1. Turn on your Instant Pot and set it to sauté mode, then heat up the coconut oil. Add the chopped onion and cook until it turns soft and a bit translucent.

2. Toss in the garlic, ginger and chopped green chilies. Stir them around for about one minute until they start smelling really good.

3. Now add the chicken pieces and diced tomato, and sprinkle in the curry powder, turmeric, cumin, coriander, paprika, salt and pepper. Mix everything so the chicken is evenly coated in spices.

4. Let the chicken sauté with the spices for a couple of minutes so they all mix well.

5. Pour in the chicken broth (or water) and the full-fat coconut milk, stirring them into the mix so you get a nice sauce.

6. Cancel the sauté mode, close the lid securely, make sure the vent is sealed and set the Instant Pot to Manual or Pressure Cook on high for 8 minutes.

7. When the timer goes off, let the pressure naturally release for about 5 minutes then carefully quick-release any leftover pressure.

8. Stir in the lime juice if you’re using it, which gives the curry a nice tangy kick.

9. Spoon the curry into bowls and garnish with chopped fresh cilantro. Enjoy your meal with a side of rice or naan!

Equipment Needed

1. Instant Pot (for both sauté and pressure cook modes)
2. Chef’s knife (for chopping chicken, vegetables, and ginger)
3. Cutting board (for preparing all ingredients)
4. Heat-resistant spatula or wooden spoon (for stirring during sautéing)
5. Measuring spoons (for spices like curry powder, turmeric, cumin, coriander, and paprika)
6. Measuring cup (for chicken broth, coconut milk, and water if used)
7. Bowl (for serving the final dish and mixing garnish if needed)

FAQ

Easy Instant Pot Coconut Chicken Curry Recipe Substitutions and Variations

• Chicken thighs: You can sub in chicken breasts, just cut them into bite-size pieces but be careful not to overcook cause they might dry out.
• Coconut oil: If you dont have it, go for olive or vegetable oil its all good for flavor.
• Coconut milk: If you’re not a fan, heavy cream or even cashew cream mixed with a bit of water works pretty well.
• Chicken broth: No broth? Use water with a bouillon cube or even veggie broth to bring in some extra taste.
• Lime juice: If you cant find a lime, a dash of lemon juice can give you that tangy kick you need.

Pro Tips

1. Try not to rush the sauté step. Let the onions really get soft and the garlic, ginger, and chilies release all their flavors before you add the chicken—it makes a huge difference in the final taste.
2. When you add the chicken and spices, stir well so every piece gets coated evenly. It might help to toss the spices in gradually if you wanna avoid any clumps.
3. If your sauce seems too thick, don’t be afraid to add a bit more broth or coconut milk. It helps to adjust the consistency to your own taste while you cook.
4. After pressure cooking, letting the pot sit for a few minutes before doing a quick release really helps keep the chicken tender and the flavors well blended.