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Instant Pot Coconut Chicken Curry
4.9 from 1,701 votes

Instant Pot Coconut Chicken Curry

The Instant Pot Coconut Chicken Curry features tender chicken thighs cooked in a fragrant sauce of onion, ginger, garlic, tomato puree, and a blend of spices including cumin, turmeric, coriander, and Kashmiri chili powder. Coconut milk enriches the curry with creamy texture and mellow sweetness. The use of an Instant Pot pressure cooker speeds up cooking while developing deep flavor.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 497 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Ingredients
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds optional, aka Jeera
  • 1 cup onion yellow diced
  • 1/2 tablespoon ginger paste or grated
  • 1/2 tablespoon garlic paste or minced
  • 1 cup tomato puree canned or blend 2 tomatoes to make a puree *
  • 1 pound chicken thighs skinless and boneless, cut into 1-1.5 inch pieces.
  • 1/4 cup water
  • 1 cup coconut milk canned, full-fat, unsweetened
  • 1 teaspoon garam masala
  • 1 tablespoon lime juice
  • cilantro to garnish
Spices
  • 1 teaspoon cumin powder aka Jeera powder
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 1 teaspoon Kashmiri red chili powder or paprika, adjust to taste
  • 1 teaspoon coriander powder dhaniya powder
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
  2. Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
  3. Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
  4. Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
  5. Add the water and stir. Press cancel and close lid with the vent in sealing position.
  6. Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
  7. When the instant pot beeps, quick release the pressure manually and open the lid.
  8. Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
  9. Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.

Notes

  • Chicken thighs are preferred for moisture and tenderness; chicken breasts can be used but may be less juicy.
  • Use canned coconut milk to get the right creaminess and flavor.
  • To thicken the curry, mix some sauce with cornstarch and stir it back in, then simmer until thickened.
  • Add vegetables like cauliflower, peas, or spinach at the end to include more nutrition and texture.
  • Tomato puree works best; avoid thicker tomato paste for proper consistency.
  • This recipe can be doubled or tripled, but keep the water quantity low to avoid thinning the sauce.

Nutrition Information

Calories 497kcal (25%) Carbohydrates 14g (5%) Protein 22g (44%) Fat 41g (63%) Saturated Fat 22g (110%) Cholesterol 111mg (37%) Sodium 714mg (30%) Potassium 796mg (17%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 623IU (12%) Vitamin C 13mg (14%) Calcium 55mg (6%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 497

% Daily Value*

Calories 497kcal 25%
Carbohydrates 14g 5%
Protein 22g 44%
Fat 41g 63%
Saturated Fat 22g 110%
Cholesterol 111mg 37%
Sodium 714mg 30%
Potassium 796mg 17%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 623IU 12%
Vitamin C 13mg 14%
Calcium 55mg 6%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.