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Instant Pot Coconut Curry Chicken

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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. Pair with No Yeast Flatbread as the perfect side.

instant pot Chicken recipe copy

Why You’ll Love This Recipe

  • 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.

Recipe 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.
Best Instant Pot Coconut Curry Chicken Recipe

How To Cook Instant Pot Coconut Curry?

Here are the step by step instructions for making this Instant Pot Curry recipe:

Step 1. Turn Your Pressure Cooker to Sauté Mode

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.

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Step 2. Remove Chicken

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 3. Add Your Onions.

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. 

Step 4. Add Your Chicken Broth and Curry Powder

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)

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Step 5. Deglaze the Instant Pot

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.

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Step 6. Pressure Cook Curry

Place the lid on your pressure cooker. Close the valve by pushing it away from you. Set your Instant Pot to high pressure for 5 minutes with a 10-minute natural release.

Step 7. Manually Release Pressure

After the 10 minutes natural release, release the remaining pressure using a quick release.

Step 8. Add Coconut Milk

Add the canned coconut milk and stir.

Step 9. Garnish and Serve

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.

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Cooking 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.

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.

Substitutions

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.

Storage & Reheating Instructions

  • Fridge: You can store this Coconut Chicken Curry in an airtight container or refrigerator for up to 4 days.
  • Freeze: To freeze coconut curry, place in an airtight container. This curry can store in the freezer for 1-2 months.
  • Reheat: Reheat on the stovetop or microwave until heated through before serving again.

What To Serve With This Recipe?

  • 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.

FAQ’S

Why Is Coconut Chicken Curry So Popular?

Chicken curry is a popular dish in certain parts of America and the UK. Brits love curry which became a popular British dish following world war two due to a huge influx of immigrants who brought the flavours and tastes of curry to England.

The term curry does not come from India but rather is a British term used in the mid-20th century to label many Indian-flavoured dishes.

What Is the Best Curry Powder For Chicken Curry?

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.

Can You Use Frozen Chicken Breast?

Yes, you can use frozen chicken breasts for this curried chicken recipe. However, you will need to increase the cooking time from 5 minutes to 8-10 minutes on high pressure. Make sure that your chicken is fully cooked before serving.

Can I Make This Instant Pot Coconut Chicken Curry Into Soup?

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 1/2 cup). You could also add a can of diced tomatoes if you wish.

How to Make Stovetop Coconut Chicken Curry?

Don’t have an Instant Pot? No problem- you can make this Instant Pot Coconut Curry Chicken recipe on the stovetop as well.

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.

Can I Make Coconut Chicken Curry in the Slow Cooker?

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. This is so delicious there won’t be any leftovers.

instant pot chicken curry

Instant Pot Coconut Curry

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make sure not to miss making this Instant Pot Coconut Curry Chicken! You and family will enjoy this healthy and delicious meal over lunch or dinner.

Ingredients

  • 2 chicken breasts (8-12 oz), diced
  • 1 cup chicken stock
  • 3 tablespoons curry powder
  • 2 tablespoons olive or vegetable oil
  • 1.5 tablespoon regular soy sauce (or low sodium)
  • 2 medium carrots, sliced
  • 2 medium russet potatoes, cut into quarters
  • 1/2 medium onion, diced
  • 8 cloves garlic, minced
  • 1 tablespoon ginger paste
  • ½ teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • ¼ cup coconut milk

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. Once your onions are done cooking, add the chicken broth, curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.
  6. Stir in (Optional extras: - diced tomatoes, tomato sauce, black pepper)
  7. 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.
  8. 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

While cooking your curry warm up some naan bread in the oven or boil rice so your sides are ready to serve once the curry is cooked.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 526mgCarbohydrates: 32gFiber: 6gSugar: 5gProtein: 25g

Did you make this recipe?

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If you love this Pressure Cooker Chicken Curry recipe then you may also love the following recipes:

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