Instant Pot Coconut Chicken Curry is a mouthwatering dish that brings together vibrant Indian spices, tender pieces of chicken, and creamy coconut milk—all cooked quickly in your favorite kitchen gadget, the Instant Pot.
As demand for easy, nutritious, and globally inspired home cooking has risen, this recipe has become a go-to weeknight dinner.
With roots in Indian cuisine, coconut chicken curry showcases the creative ways different cultures have adapted curry recipes to local ingredients, with coconut milk offering a rich, velvety twist that balances the heat and earthiness of traditional spices.
The Instant Pot revolutionizes this dish by cutting down the cooking time, ensuring the chicken stays incredibly moist while the flavors intensify under pressure.
Whether you are seeking a comforting meal to impress your family or meal prepping for the week, Instant Pot Coconut Chicken Curry delivers unforgettable flavor with minimal fuss. Key ingredients like cumin, coriander, ginger, and garlic create layers of aromatic taste, while coconut milk delivers luscious creaminess.
Served with fluffy basmati rice or warm naan bread, this curry quickly transforms an ordinary evening into a memorable culinary experience. Learn how to master this crowd-pleasing favorite and bring the global joy of curry into your home kitchen—quickly, efficiently, and deliciously.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt (or to taste)
- 1 can (14 ounces) full-fat coconut milk
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- ½ cup chicken broth
- 1 tablespoon fresh lime juice
- ½ teaspoon black pepper
- 1 cup baby spinach (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Set the Instant Pot to 'Sauté' mode and add coconut oil. When hot, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Sprinkle in the curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Stir continuously for 1 minute, letting the spices bloom.
- Add the chicken pieces and cook for 3-4 minutes, stirring to coat them in the spices until slightly browned on the edges.
- Stir in the tomato paste, diced tomatoes (with juice), and chicken broth. Mix well to combine everything.
- Pour in the coconut milk and stir the curry base, ensuring chicken is submerged in the liquid.
- Seal the Instant Pot lid. Set to 'Manual' or 'Pressure Cook' mode on high pressure for 7 minutes.
- Once cooking time is complete, allow a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
- Open lid and stir in the lime juice and baby spinach until wilted. Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped cilantro, over rice or with naan, as desired.
Nutritional Information
Instant Pot Coconut Chicken Curry provides a delicious balance of macronutrients and beneficial vitamins important for overall health. On average, a serving (approximately one-sixth of the recipe) contains about 350-400 calories. The primary source of calories comes from the chicken and coconut milk, offering high-quality protein and healthy fats.
Coconut milk is rich in medium-chain triglycerides (MCTs), which can support energy levels and satiety. The chicken delivers around 25-30 grams of protein per serving, essential for muscle repair and maintenance.
The use of onions, tomatoes, ginger, garlic, and spinach injects the dish with antioxidants, fiber, and vitamin C, which supports the immune system and digestive health. Spices such as turmeric, cumin, and coriander are not just flavorful—they also contain compounds renowned for anti-inflammatory and metabolic benefits.
While the dish is moderately high in fat, most is unsaturated, and there are minimal added sugars. Using chicken thighs instead of breast raises iron and zinc content, and swapping for light coconut milk or chicken breast can reduce fat content further.
Sodium levels are moderate if you use low-sodium broth and control salt additions. With no gluten or dairy, the dish is suitable for those with specific dietary needs. Served alongside brown rice or quinoa, Instant Pot Coconut Chicken Curry can be a complete, balanced meal.
Wine and Beverage Pairings
Pairing a beverage with Instant Pot Coconut Chicken Curry elevates the meal and balances its complex flavors. For wine enthusiasts, a chilled off-dry Riesling or Gewürztraminer complements the aromatic spices and subtle heat, while the slight sweetness offsets the curry’s richness.
A light, crisp Sauvignon Blanc also works well when served cold. If you enjoy beer, opt for a light lager, pilsner, or wheat beer; these refresh the palate and provide a crisp contrast to the curry’s creamy texture.
For non-alcoholic choices, a classic lassi—either sweet or salted—cools the palate and harmonizes with the dish’s spices. Sparkling water with lime and a sprig of mint is a simple, refreshing option.
Chilled coconut water can be another fantastic match, echoing the coconut milk in the curry and keeping the meal cohesive and revitalizing.
Cooking Tips and Variations
To maximize the flavor and versatility of Instant Pot Coconut Chicken Curry, consider these expert tips: Browning the chicken pieces on the “Sauté” setting before pressure cooking deepens the flavor profile and helps seal in juices.
For a thicker curry, reduce the sauce on 'Sauté' mode after pressure cooking by simmering it for 3-5 minutes. If you enjoy extra heat, increase cayenne pepper or add sliced fresh green chilies. For added texture and nutrition, toss in diced bell peppers, carrots, or green peas before pressure cooking.
For a vegan variation, substitute chickpeas or firm tofu for chicken, vegetable broth for chicken broth, and retain all spices and coconut milk. If you prefer chicken breast, reduce the pressure cooking time by 2-3 minutes to prevent drying.
To enhance the aroma and use whole spices, bloom a stick of cinnamon, bay leaf, and a few cloves in oil before the onions. You can also garnish with roasted cashews or fresh lime wedges for a vibrant finish.
Remember to cut chicken uniformly for even cooking, and always adjust seasoning at the end to your taste. Preparing extra for leftovers allows flavors to mingle and deepen—curry tastes even better the next day.
Serving Suggestions
Serving Instant Pot Coconut Chicken Curry is an opportunity to delight the senses and create a memorable dining experience. For a traditional presentation, ladle the curry over a mound of steamed basmati or jasmine rice, allowing the rice to absorb the fragrant, flavorful sauce.
If seeking a healthier or gluten-free approach, serve with brown rice, quinoa, or even cauliflower rice. Warm naan or roti is the perfect accompaniment for scooping up every last drop of curry; consider brushing naan with garlic butter and a sprinkle of fresh cilantro.
For a more festive spread, serve the curry alongside traditional Indian accompaniments such as cucumber raita, tangy mango chutney, or a simple kachumber salad of cucumber, onion, and tomato for a refreshing crunch.
Lemon or lime wedges on the side allow diners to adjust acidity to taste, enhancing the brightness of the dish. To impress guests, garnish the curry with a generous shower of chopped fresh cilantro and, optionally, toasted cashews or coconut flakes.
Offering a variety of pickles and sides allows everyone to personalize their plate. Whether enjoyed as a family-style feast or plated individually for an elegant dinner, Instant Pot Coconut Chicken Curry brings comfort, warmth, and unforgettable flavor to your table.
Health Benefits
Instant Pot Coconut Chicken Curry is not only delicious but offers various health benefits when enjoyed as part of a balanced diet. The inclusion of coconut milk provides medium-chain fats that may support heart health and sustained energy.
Using chicken, especially thigh meat, delivers high-quality protein essential for muscle maintenance and keeps you feeling satisfied longer. A mix of onions, tomatoes, garlic, ginger, and spinach provides minerals, vitamins A and C, and immune-boosting antioxidants.
The vibrant spice blend—including turmeric and cumin—has been linked in studies to anti-inflammatory properties and may aid digestion. Unlike many curries, this version is gluten- and dairy-free, making it suitable for those with certain food sensitivities or allergies.
By controlling sodium and oil amounts, you can tailor the dish to be heart-healthy. The recipe also boasts a low glycemic index, so it fits well into balanced meal planning.
When complemented with brown rice or quinoa and extra vegetables, Instant Pot Coconut Chicken Curry becomes a nutrient-dense, satisfying meal supporting well-being and variety in home cooking.
Frequently Asked Questions
Yes, chicken breast can be used in place of thighs. For juicy results, reduce the pressure cooking time to 5 minutes and avoid overcooking, as breast meat tends to dry out faster than thighs.
The base recipe has mild heat, but you can control the spice level by increasing or decreasing cayenne pepper or fresh chilies to suit your preference.
Absolutely. Coconut Chicken Curry tastes even better after the flavors meld overnight in the fridge. Store in an airtight container for up to 3 days and reheat gently before serving.
Yes, this curry freezes well. Cool completely, place in airtight containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat thoroughly before eating.
For a creamy result without coconut, use cashew cream or regular heavy cream, but note the flavor will differ. For a lighter version, try low-fat coconut milk.
Bringing Instant Pot Coconut Chicken Curry into your home kitchen is a rewarding way to experience the vibrant flavors and comforting warmth of an Indian-inspired classic, with the bonus of modern convenience. This recipe is ideal for busy weeknights, special gatherings, or meal prepping, offering rich taste and nutritional value in every bite. With customizable spice levels and potential for creative add-ins, coconut chicken curry adapts beautifully to your pantry and preferences. Mastering this easy, healthful meal will inspire you to experiment with global flavors and keep your family or guests asking for more. Whether you are a curry enthusiast or a beginner to Indian cuisine, the Instant Pot ensures consistently tender, flavorful results. Enjoy sharing this dish at your table and savor its blend of tradition and innovation.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt (or to taste)
- 1 can (14 ounces) full-fat coconut milk
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- ½ cup chicken broth
- 1 tablespoon fresh lime juice
- ½ teaspoon black pepper
- 1 cup baby spinach (optional)
- Fresh cilantro, chopped, for garnish
Instructions
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1Set the Instant Pot to 'Sauté' mode and add coconut oil. When hot, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
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2Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.
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3Sprinkle in the curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Stir continuously for 1 minute, letting the spices bloom.
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4Add the chicken pieces and cook for 3-4 minutes, stirring to coat them in the spices until slightly browned on the edges.
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5Stir in the tomato paste, diced tomatoes (with juice), and chicken broth. Mix well to combine everything.
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6Pour in the coconut milk and stir the curry base, ensuring chicken is submerged in the liquid.
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7Seal the Instant Pot lid. Set to 'Manual' or 'Pressure Cook' mode on high pressure for 7 minutes.
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8Once cooking time is complete, allow a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
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9Open lid and stir in the lime juice and baby spinach until wilted. Taste and adjust seasoning if needed.
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10Serve hot, garnished with chopped cilantro, over rice or with naan, as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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