Instant Pot Coconut Chicken Curry Recipe

If you’re craving something warm, comforting, and bursting with flavor but short on time, this Instant Pot Coconut Chicken Curry is about to become your go-to weeknight hero. Juicy chicken thighs simmered in a luscious blend of spices, creamy coconut milk, and tangy tomatoes, all ready in just 30 minutes—it’s the friendliest curry you’ll ever meet.

Ingredients You’ll Need

Each ingredient in this Instant Pot Coconut Chicken Curry is carefully chosen for a reason—whether it’s building big curry depths, adding creaminess, or dropping in that perfect pop of color and freshness. Let’s see what makes this dish sing, right down to the last spicy spoonful!

• Ghee or Oil: Ghee offers a nutty, authentic richness, while a neutral oil keeps things light and dairy-free—choose what works for you!
• Cumin Seeds: These add a lovely toasty aroma right at the start. You can skip them if you want, but they’re a tiny flavor bomb.
• Diced Yellow Onions: Sautéing the onions forms the base of the curry and brings out natural sweetness.
• Ginger Paste or Grated Ginger: Adds a zippy, bright undertone that cuts through the richness of the coconut milk.
• Garlic Paste or Minced Garlic: Essential for depth and classic curry aroma. Fresh or jarred both work.
• Tomato Puree: Gives body and a gentle tang—use canned, or blend fresh tomatoes for an even brighter, fresher flavor.
• Chicken Thighs: Boneless, skinless thighs stay tender and juicy in the Instant Pot. Chicken breast works too, but might not be quite as flavorful.
• Water: Just a splash to build your sauce and avoid burning in the Instant Pot.
• Coconut Milk (Full-Fat, Unsweetened): This is the magic ingredient—its creamy body turns your curry velvety and luscious.
• Garam Masala: A finishing touch of warm, sweet spice, stirred in at the end for maximum flavor punch.
• Lime Juice: A squeeze of fresh lime at the finish wakes up all the flavors—don’t skip!
• Cilantro: A fresh green garnish that adds brightness and makes the curry look oh-so-appetizing.
• Ground Cumin, Turmeric, Red Chili Powder, Coriander Powder, Salt: These are your classic curry spices—each brings its own essential note and signature color to the party.

Variations

The beauty of Instant Pot Coconut Chicken Curry is how easy it is to riff on—switch up the protein, make it lighter, or sneak in extra veggies based on what’s in your fridge and who’s coming to dinner!

• Vegetarian Swap: Substitute chickpeas, tofu, or paneer for the chicken for a hearty, meatless version that’s just as satisfying.
• Spice It Up or Down: Use less chili powder for a milder curry, or toss in sliced jalapeños for some serious heat.
• Add Veggies: Stir in chopped spinach, bell peppers, peas, or sweet potatoes—whatever you love, the Instant Pot will make it melt-in-your-mouth tender.
• Go Dairy-Free and Paleo: Swap ghee for avocado or coconut oil and check your spice blends to keep everything allergy-friendly and wholesome.

How to Make Instant Pot Coconut Chicken Curry

Step 1: Sauté the Aromatics

Start your Instant Pot on “Sauté” mode and add your ghee or oil. As soon as it’s hot, toss in the cumin seeds—let them sizzle until fragrant (about 30 seconds). Add the onions, ginger paste, and garlic paste, and cook for 3 minutes. You want those onions to turn beautifully golden, releasing all their sweetness and depth.

Step 2: Build the Curry Base

Add in your tomato puree and all the ground spices—cumin, turmeric, chili powder, coriander, and salt. Let this tomato-spice mixture sauté for another 2–3 minutes to cook away any raw flavor and let the spices “bloom.” (Tip: If your Instant Pot tends to trigger the burn warning, you can skip sautéing the tomato puree and add it after the chicken and water.)

Step 3: Add the Chicken

Time to add the chicken pieces, stirring well to make sure they’re fully coated in all the glorious sauce. Let the chicken sauté for about 3–4 minutes—this step really deepens the flavor by locking the spices into every bite of chicken.

Step 4: Pressure Cook

Pour in the water, give one last stir, then cancel the “Sauté” setting. Pop on the Instant Pot lid, set the vent to the sealing position, and pressure cook on high for 4 minutes. That’s all the time you need for tender, juicy chicken!

Step 5: Finish with Coconut Milk & Garam Masala

Once the timer beeps, carefully quick-release the pressure and open the lid. Stir in the coconut milk and garam masala, then switch back to “Sauté” mode and simmer for 4–5 minutes until the sauce thickens to that dreamy, scoopable consistency.

Step 6: Brighten & Serve

Turn off the heat, stir in the lime juice for a burst of zing, and shower with fresh cilantro. Your Instant Pot Coconut Chicken Curry is officially ready for showtime—grab your rice or naan and dive in!

How to Serve Instant Pot Coconut Chicken Curry

Garnishes

Nothing makes a curry feel restaurant-worthy like a generous sprinkle of chopped fresh cilantro. For extra flair, top with sliced red chilies, a drizzle of coconut cream, or even a handful of toasted coconut flakes for crunch. These simple touches add vibrant color and a burst of fresh, herby flavor that lifts the whole dish.

Side Dishes

This Instant Pot Coconut Chicken Curry absolutely sings over fluffy basmati rice or warm, pillowy naan to soak up every drop of its incredible sauce. Try pairing it with simple roasted veggies, a crisp cucumber salad, or even a classic Indian raita for a cooling contrast. It’s all about balance and making every plate exciting.

Creative Ways to Present

For a party or cozy gathering, try serving the curry in mini bowls or cups with single naan triangles for easy dunking. Ladle it over a bed of colorful rice pilaf, garnish with edible flowers or microgreens, or swirl in some coconut milk topped with a scattering of pomegranate seeds for a show-stopping touch. Let your creativity shine!

Make Ahead and Storage

Storing Leftovers

Instant Pot Coconut Chicken Curry keeps beautifully in the fridge for up to 4 days. Let the curry cool completely before transferring it to an airtight container—this ensures flavors stay bold and the texture perfect for easy reheating.

Freezing

This curry is totally freezer-friendly! Pour it into freezer-safe containers, leaving a little space for expansion, and store for up to 2 months. Thaw overnight in the fridge for best results, and give it a gentle stir to ensure the sauce is nice and creamy again.

Reheating

Warm leftover curry on the stovetop over low heat, adding a splash of water or coconut milk if it feels too thick. For single portions, the microwave works great—just cover loosely and heat in 1-minute bursts, stirring between each until piping hot.

FAQs

Final Thoughts

If you’re looking for a dinner that feels like a hug in a bowl but fits your busiest schedule, this Instant Pot Coconut Chicken Curry is your answer. It’s as easy to prepare as it is soul-satisfying—so give it a try, and get ready for those magical, curry-scented moments at your dinner table. Happy cooking!

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