Instant Pot Coconut Chicken Curry

Easy & healthy Indian Coconut Chicken Curry made in an Instant Pot in just 20 minutes! This Instant Pot Coconut Chicken Curry combines tender chicken thighs with creamy coconut milk, aromatic spices, and a hint of lime. Perfect for busy weeknights or cozy gatherings, this dish brings the vibrant flavors of Indian cuisine to your table without the fuss.

Why You’ll Love This Recipe

• Quick Preparation: With just 5 minutes of prep time and 25 minutes of cooking, you can have a delicious meal ready in no time.
• Rich Flavor: The blend of spices like garam masala and turmeric adds depth to the curry, making every bite delightful.
• Healthy Ingredients: Packed with protein from chicken and healthy fats from coconut milk, this dish is both nutritious and satisfying.
• Versatile Serving Options: Enjoy it over basmati rice or with naan for a complete meal that suits any occasion.
• One-Pot Wonder: Cooking in the Instant Pot means fewer dishes to wash, making cleanup easy and efficient.

Tools and Preparation

To make this Instant Pot Coconut Chicken Curry, you’ll need a few essential tools. These will help streamline your cooking process and ensure great results.

Essential Tools and Equipment

• Instant Pot
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cup

Importance of Each Tool

• Instant Pot: This multi-cooker speeds up cooking time significantly while infusing flavor into your dishes.
• Chef’s Knife: A sharp knife makes chopping ingredients easy and safe, ensuring even pieces that cook uniformly.
• Measuring Spoons: Accurate measurements are crucial for balancing flavors in your curry.

Ingredients

Easy & healthy Indian Coconut Chicken Curry made in an Instant Pot in just 20 minutes!

Main Ingredients

• 1 tablespoon Ghee or Oil
• 1 teaspoon Cumin seeds (Jeera) (optional)
• 1 cup Onions (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)
• 1 teaspoon Ground Cumin (Jeera powder)
• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1 teaspoon Kashmiri red chili powder (or paprika, adjust to taste)
• 1 teaspoon Coriander powder (Dhaniya powder)
• 1 teaspoon Salt

How to Make Instant Pot Coconut Chicken Curry

Step 1: Sauté Aromatics

Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), then add cumin seeds. Let them sizzle for about 30 seconds.
Add onions, ginger paste, and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.

Step 2: Add Tomato Puree and Spices

Add tomato puree along with ground spices like cumin, turmeric, chili powder, coriander powder, and salt. Mix well and let it sauté for another 2–3 minutes. If your instant pot tends to burn food, consider adding the tomato puree after sautéing the chicken.

Step 3: Cook the Chicken

Add chicken pieces to the pot. Stir to coat them in the spice mixture and sauté for about 3–4 minutes to build flavor.

Step 4: Pressure Cook

Add water to the pot and stir gently. Press cancel on the instant pot then close the lid with the vent set to sealing position. Start on Manual or Pressure cook mode on high pressure for 4 minutes.

Step 5: Release Pressure

When the instant pot beeps after cooking time is up, quick release the pressure manually before carefully opening the lid.

Step 6: Finish with Coconut Milk

Stir in coconut milk and garam masala. Let it simmer on sauté mode for about 4–5 minutes until sauce thickens slightly.

Step 7: Serve

Finally, stir in lime juice and garnish with fresh cilantro. Your Instant Pot Coconut Chicken Curry is now ready! Serve over basmati rice or with naan for a delightful meal. Enjoy!

How to Serve Instant Pot Coconut Chicken Curry

Serving Instant Pot Coconut Chicken Curry can elevate your dining experience. This dish pairs beautifully with various sides and garnishes, making it a versatile choice for any meal.

With Basmati Rice

• Basmati rice is a classic pairing that absorbs the rich flavors of the curry while providing a fluffy texture.

With Naan Bread

• Soft naan bread complements the curry perfectly, allowing you to scoop up delicious bites of chicken and sauce.

Topped with Fresh Cilantro

• A sprinkle of fresh cilantro adds a burst of flavor and color, enhancing the visual appeal of your dish.

With a Side Salad

• A light cucumber and tomato salad provides a refreshing contrast to the creamy curry, balancing out the meal.

Accompanied by Raita

• Raita, a yogurt-based side dish, helps cool down the heat from the spices in the curry, making each bite enjoyable.

How to Perfect Instant Pot Coconut Chicken Curry

To make your Instant Pot Coconut Chicken Curry truly delicious, consider these helpful tips.

• Use fresh spices – Fresh spices have more flavor than older ones. Check your spice cabinet for freshness before using them.

• Sauté properly – Take time to sauté the onions until golden brown. This step builds depth and enhances the overall flavor of your curry.

• Adjust spice levels – Feel free to modify the amount of Kashmiri red chili powder based on your heat preference. Start with less if you’re unsure.

• Let it simmer – After releasing pressure, allow the curry to simmer on sauté mode for a few minutes for better consistency.

• Add lime juice last – Adding lime juice at the end brightens up the flavors without cooking off its freshness.

Best Side Dishes for Instant Pot Coconut Chicken Curry

Pairing your coconut chicken curry with complementary side dishes can elevate your meal. Here are some great options to consider:

1. Steamed Vegetables – Broccoli or green beans can add nutrition and color to your plate.
2. Cilantro Lime Rice – A fragrant rice option that enhances the flavors of your curry without overpowering it.
3. Chickpea Salad – A protein-packed salad with chickpeas, tomatoes, and cucumbers provides a hearty side.
4. Aloo Gobi – This spiced potato and cauliflower dish adds warmth and comfort alongside your curry.
5. Paneer Tikka – Grilled paneer adds richness and pairs well with the coconut flavors in your chicken curry.
6. Papadam – Crispy papadam offers a crunchy texture that contrasts nicely with the creamy curry sauce.

Common Mistakes to Avoid

Making the Instant Pot Coconut Chicken Curry can be simple, but certain mistakes can hinder your results. Here are some common pitfalls to avoid.

• Skipping the Sauté Step – Not sautéing the onions and spices can lead to a less flavorful dish. Always sauté them until golden for maximum taste.
• Using Low-Fat Coconut Milk – Low-fat coconut milk may result in a thinner curry. For creaminess, opt for full-fat coconut milk.
• Overcooking Chicken – Cooking chicken too long can make it tough. Follow the recommended pressure cooking time for tender, juicy meat.
• Not Adjusting Spices – Everyone has different spice tolerances. Start with less chili powder and adjust to your taste as you prepare the curry.
• Ignoring Liquid Measurements – Adding too little water can cause burning. Ensure you measure accurately to maintain proper consistency.
• Forgetting to Garnish – Skipping cilantro or lime juice can impact flavor. Always finish with fresh garnishes for added brightness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Let the curry cool completely before sealing it to prevent condensation.

Freezing Instant Pot Coconut Chicken Curry

• Freeze in a freezer-safe container for up to 3 months.
• Divide into single-serving portions for easier thawing.

Reheating Instant Pot Coconut Chicken Curry

• Oven – Preheat to 350°F (175°C) and heat covered for about 20 minutes.
• Microwave – Heat in short bursts of 1-2 minutes, stirring in between until warmed through.
• Stovetop – Simmer on low heat, stirring occasionally, until heated thoroughly.

Frequently Asked Questions

What is Instant Pot Coconut Chicken Curry?

Instant Pot Coconut Chicken Curry is a quick and easy Indian dish made with chicken, coconut milk, and spices, cooked in an Instant Pot.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast. However, be mindful not to overcook them as they tend to dry out quicker than thighs.

How spicy is this Instant Pot Coconut Chicken Curry?

The spice level can be adjusted based on your preference. Start with less chili powder and add more if desired.

Can I make this recipe dairy-free?

Yes! This recipe is naturally dairy-free as it uses coconut milk instead of cream or dairy products.

What should I serve with this curry?

This delicious curry pairs well with basmati rice or naan bread for a complete meal.

Final Thoughts

The Instant Pot Coconut Chicken Curry is not only quick and easy but also incredibly versatile. You can customize it by adding vegetables like peas or bell peppers or adjusting the spice level according to your taste. Try this comfort food today and enjoy its rich flavors!