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Instant Pot Coconut Curry Chicken – Rich, complex flavors is what this dish is all about! Made with an aromatic blend of spices and a handful of other kitchen staple ingredients, this might become your new favourite chicken dish!
Easy Instant Pot Coconut Chicken Curry Recipe
If you’re wondering whether or not your Instant Pot can develop a coconut curry with flavors as rich and prominent as other traditional methods, you NEED to try this Instant Pot Coconut Curry Chicken. Full of beautiful spices and a handful of other simple ingredients, this chicken dish delivers maximum flavor – in half the time.
I love my instant pot and I’ll get to that later, but this coconut curry chicken is a force to be reckoned with! I can’t get over how easy and how much flavor this dish packs in under 30 minutes! Gorgeous aromas, creamy coconut milk and tender chicken, all in one? I must be dreaming!
The instant pot
The instant pot is one of my greatest loves. It helps create dishes that are SO flavorful in HALF the amount of time! What’s not to love? Here are my favourite reasons as to why I love using the instant pot for this recipe.
- This coconut curry chicken is so fast and easy to make.
- It develops a ton of flavor in a short amount of time because the Instant Pot is MAGIC.
- No need to marinade your chicken! The intense pressure and heat will allow all that flavor to be absorbed by the chicken as it cooks.
Tip:
- Always follow your Instant Pot manufacturer instructions for best and safest use of your Instant Pot.
What is curry?
Curry is generally related to a “sauce” that can pertain to a variety of dishes! Curries tend to host a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken – Chicken thighs, boneless and skinless.
- Oil – Coconut oil, for that extra coconut flavor.
- Onion – Medium white onion
- Garlic – Fresh is best! Minced.
- Spices – Curry powder, ground coriander, turmeric.
- Salt & Pepper – To taste.
- Tomatoes – Fire roasted tomatoes (canned)
- Coconut Milk – aka coconut cream, canned.
- Cornstarch – To help thicken the curry.
- Cilantro – Freshly chopped.
How to make instant pot coconut curry chicken
- Prep the Chicken: Wash, dry, and cube the chicken thighs into bite-sized pieces.
- Cook Chicken: Heat the coconut oil in your Instant Pot over the sauté setting. Add the chicken and onion, then cook for 2-3 minutes, or until the onion softens. Stir in the garlic, curry powder, coriander, turmeric, salt, and pepper. Cook for 1 minute or until aromatic.
- Combine Ingredients: Add the fire roasted tomatoes and coconut milk. Stir until everything is combined, and scrape up any bits on the bottom.
- Cook: Secure the Instant Pot lid and turn the valve to SEAL. Cook for 5 minutes on high pressure. Quick release the pressure when the time is up.
- Thicken the Curry: Turn on the sauté setting. Take 1-2 tbsp of the sauce from the Instant Pot and mix it well with the cornstarch. Add the slurry to the Instant Pot, mix well, and let everything come to a bubble. If you’d like the sauce to be thicker, make more slurry.
- Garnish and Serve: Garnish with cilantro and serve over steamed rice.
What to serve with your coconut curry chicken
My advice is to serve this chicken over a bed of steamed rice, noodles or if you really want to boost the coconut flavor in this dish – coconut rice! Add a couple pieces of fresh, homemade naan bread and you’ve got a meal better than any takeout out there!
How to store leftovers
Your leftover coconut curry chicken will keep for 3-4 days, stored in a shallow airtight container.
Bonus, it also freezes well! Store in a shallow, airtight container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat when ready to eat!
Want more use out of your instant pot? Try these recipes!
- Cashew Chicken
- Butter Chicken
- Baked Ziti
- Beef Stew
- Corned Beef
- Mac and Cheese
- Tuscan White Beans
- Beef Stroganoff
- Chicken Tikka Masala
Instant Pot Coconut Chicken Curry
Equipment
Ingredients
- 2 pounds chicken thighs boneless and skinless
- 1 tablespoon coconut oil
- 1 medium onion
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon coriander ground
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 14 ounce fire roasted tomatoes 1 can
- 13.5 ounce coconut milk aka coconut cream, 1 can
- 1 tablespoon cornstarch
- 1 tablespoon cilantro freshly chopped
Instructions
- Prep the Chicken: Wash, dry, and cube the chicken thighs into bite-sized pieces.
- Cook Chicken: Heat the coconut oil in your Instant Pot over the sauté setting. Add the chicken and onion, then cook for 2-3 minutes, or until the onion softens. Stir in the garlic, curry powder, coriander, turmeric, salt, and pepper. Cook for 1 minute or until aromatic.
- Combine Ingredients: Add the fire roasted tomatoes and coconut milk. Stir until everything is combined, and scrape up any bits on the bottom.
- Cook: Secure the Instant Pot lid and turn the valve to SEAL. Cook for 5 minutes on high pressure. Quick release the pressure when the time is up.
- Thicken the Curry: Turn on the sauté setting. Take 1-2 tbsp of the sauce from the Instant Pot and mix it well with the cornstarch. Add the slurry to the Instant Pot, mix well, and let everything come to a bubble. If you'd like the sauce to be thicker, make more slurry.
- Garnish and Serve: Garnish with cilantro and serve over steamed rice.
Tips & Notes:
- Your leftover coconut curry chicken will keep for 3-4 days, stored in a shallow airtight container.
- To freeze, store in a shallow, airtight container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat when ready to eat!
