If you love curry and you’re a fan of chicken then you will love this Instant Pot Coconut Curry Chicken Recipe. This delicious Coconut Chicken Curry dish is packed with flavor making and is easy to whip up in your Instant Pot for a delicious and hassle-free meal.
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Why This Recipe Works
- Exotic Flavors: This Instant Pot coconut curry brings the rich and aromatic flavors of Indian cuisine to your kitchen.
- Convenient Cooking: Utilizing the Instant Pot means less time in the kitchen, more time enjoying.
- Healthy and Hearty: Coconut chicken curry has a nutritious blend of lean protein, vegetables, and creamy coconut milk. Pair with No Yeast Flatbread as the perfect side.
📋 Ingredients
Here are the ingredients for this Coconut Curry Chicken Recipe:
- Chicken Breasts: The main protein in the dish, adds a hearty and satisfying element to the coconut curry chicken.
- Chicken Stock: Provides a flavorful base for the curry sauce, enhancing the overall taste of the dish.
- Curry Powder: Gives the dish its distinctive flavor. Mild curry powder is used in this recipe for a balanced taste.
- Olive Oil, Vegetable Oil or Coconut Oil: Used for sautéing the ingredients and adding richness to the dish.
- Regular Soy Sauce: Adds depth of flavor and a touch of umami to the curry. Low sodium soy sauce can be used as a healthier alternative.
- Carrots: Adds a pop of color, sweetness, and texture to the dish, complementing the flavors of the coconut curry.
- Russet Potatoes: Provides a delicious starchy element to the dish and helps to thicken the curry sauce.
- Onion: Adds depth and sweetness to the dish, creating a flavorful base for the curry.
- Garlic: Infuses the dish with aromatic flavor, enhancing the overall taste of the curry.
- Ginger Paste: Adds a warm and slightly spicy note to the curry, complementing the other flavors.
- Cayenne Pepper: Adds heat and a subtle kick to the dish. Adjust the amount according to your spice preference.
- Tomato Purée or Paste: Contributes acidity and richness to the curry, balancing the flavors of the dish.
- Coconut Milk or Coconut Cream: Gives the curry a creamy and luscious texture, as well as a hint of sweetness and tropical flavor.
- Salt and Pepper: Bring out the flavors of the dish and allow you to adjust the taste according to your preference.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Butter: You can also use unsalted butter or coconut oil rather than vegetable oil as an alternative if preferred.
- Spice: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached your desired spiciness.
- Vegetables: In this Instant Pot Coconut Curry Chicken recipe, I like to use a mixture of onions, carrots and potatoes, however, you can also add mushrooms, bell peppers and peas for added texture and nutrition.
- Extras: You could also use lentils and ground turmeric in this coconut curry recipe if you're looking to change things up.
🔪How To Cook Instant Pot Coconut Curry
- Step 1: Dice and sauté your chicken breast in the Instant Pot. Use oil to prevent sticking, and add salt and pepper. Once your chicken meat has completely cooked, poke holes in the chicken to see if it has cooked all the way through, then remove it from the pot and set aside.
- Step 2: Next, add your onion. Continue to stir frequently to prevent the onions from sticking. Sauté for about 2 to 3 minutes until they are caramelized. Once your onions are done cooking, add the chicken broth, curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.
- Step 3: There may be some food stuck to the inner pot. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot to make sure all particles are removed. This prevents your food from burning, as well as will save you from getting the “Burn” message. Add your cooked chicken breast to the chicken broth and spices. Mix the ingredients well. Add In your diced potatoes and sliced carrots. Stir well.
- Step 4: Place the lid on your pressure cooker. Close the valve and cook on high pressure for 5 minutes with a 10-minute natural release. Add the canned coconut milk and stir. Your coconut curry is now ready to serve. Garnish with cilantro and serve with basmati rice and lime juice, White Rice or Naan-Bread, or simply enjoy this tasty chicken curry dish by itself.
Chicken Thighs: You may swap the chicken breast for chicken thighs. Just be sure to add a further two minutes cooking time and be sure to use skinless boneless thighs for the best results.
👩🍳 Expert Tips
While cooking your curry warm up some naan bread in the oven or cook steamed rice so your sides are ready to serve once the Instant Pot curry is cooked.
💭 FAQs
Curry powder is a blend of spices and can vary in flavor depending on the brand you choose. For this Instant Pot Coconut Curry Chicken recipe, I like to use a mild powder as it allows for the other flavors in the dish to shine through.
However, feel free to experiment with different brands and spice levels until you find one that suits your taste. Add a little powder first and then add the remaining curry powder for a stronger taste.
To make this curry into a coconut curry chicken soup recipe simply add 2 extra cups of chicken broth and add coconut milk (an extra ½ cup). You could also add a can of diced tomatoes if you wish.
Follow steps 1-5, using a large pot on the stove instead of an Instant Pot. Cook until chicken is cooked through, about 8-10 minutes. Add the coconut milk and bring to a simmer before serving as desired with rice or bread.
You can also make Instant Pot Coconut Curry Chicken in the slow cooker by following steps 1-4 as listed and then cook on low for 4-6 hours or on high for 2-3 hours until the chicken is cooked through. Add the coconut milk or coconut cream and continue cooking on high for an additional 20 minutes before serving as desired with rice or bread.
You can store this Coconut Chicken Curry in an airtight container or refrigerator for up to 4 days. To freeze coconut curry, place in an airtight container. This curry can store in the freezer for 1-2 months.
Serving Suggestions
These are my favorite dishes to serve with Coconut Curry Chicken:
- Coconut Rice: Fluffy and aromatic rice cooked in coconut milk to complement the rich flavors of the curry.
- Garlic Naan: Soft and buttery Indian flatbread with a hint of garlic, perfect for scooping up every last bit of curry goodness.
- Cucumber Mint Salad: Refreshing cucumber slices tossed with fresh mint and a light vinaigrette to balance the meal.
- Mango Salsa: Sweet and tangy mango chunks mixed with red onion, cilantro, and lime for a tropical kick.
🍜 Related Recipes
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Instant Pot Coconut Curry
Ingredients
- 2 Chicken Breast 8-12 oz, diced
- 1 cup Chicken Stock
- 3 tablespoons Curry Powder
- 2 tablespoons Olive Oil
- 1.5 tablespoon Regular Soy Sauce or low sodium
- 2 Carrots sliced
- 2 Russet Potatoes cut into quarters
- ½ Onion diced
- 8 cloves Garlic minced
- 1 tablespoon Ginger Paste
- ½ teaspoon Cayenne Pepper
- 2 tablespoons Tomato Paste
- ¼ cup Coconut Milk
Instructions
- Turn your pressure cooker onto the sauté setting. Add oil and add your diced chicken breasts. Add salt and pepper to your chicken breasts to lightly seasoned them.
- Continue to stir your chicken and saute thoroughly. If you find that your chicken pieces are sticking more than your liking, you can add another tablespoon of oil.
- Once your chicken meat has completely cooked, poke holes in the chicken to see if it has cooked all the way through, then remove it from the pot and set aside.
- Next, add your onion. continue to stir frequently to prevent the onions from sticking. Sauté for about 2 to 3 minutes until they are caramelized.
- Once your onions are done cooking, add the chicken broth, curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.
- Stir in (Optional extras: - diced tomatoes, tomato sauce, black pepper)
- There may be some food stuck to the inner pot. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot to make sure all particles are removed. This prevents your food from burning, as well as will save you from getting the “burn” message.
- Add your cooked chicken breast to the chicken broth and spices. Mix the ingredients well. Add In your diced potatoes and sliced carrots. Stir well.
Notes
Nutrition
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