Can I use light coconut milk instead?

You can, but the curry won’t be as rich or creamy. Full-fat coconut milk gives the best flavor and texture.

What can I substitute for chicken thighs?

Chicken breast works in a pinch. Just be careful not to overcook it. For a different twist, try shrimp or tofu.

Can I make this without an Instant Pot?

Yes! Use a Dutch oven or heavy pot. Follow the same steps and simmer covered on the stove for 10–15 minutes after adding chicken.

Coconut Chicken Curry – Easy & Delicious Instant Pot Dinner

Name: Coconut Chicken Curry – Easy & Delicious Instant Pot Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tbsp ghee or oil; 1 tsp cumin seeds (optional); 1 cup yellow onion, diced; 1/2 tbsp ginger (paste or grated); 1/2 tbsp garlic (paste or minced); 1 cup tomato puree (from 2 tomatoes or canned); 1 lb boneless skinless chicken thighs, cut into 1–1.5 inch pieces; 1/4 cup water; 1 cup full-fat canned unsweetened coconut milk; 1 tsp garam masala; 1 tbsp lime juice; Fresh cilantro for garnish

Description

Coconut Chicken Curry made in the Instant Pot is quick, creamy, and packed with Indian flavors. It’s dairy-free, gluten-free, and perfect for busy weeknights.

Ingredients

Scale

1 tbsp ghee or oil

1 tsp cumin seeds (optional)

1 cup yellow onion, diced

1/2 tbsp ginger (paste or grated)

1/2 tbsp garlic (paste or minced)

1 cup tomato puree (from 2 tomatoes or canned)

1 lb boneless skinless chicken thighs, cut into 1–1.5 inch pieces

1/4 cup water

1 cup full-fat canned unsweetened coconut milk

1 tsp garam masala

1 tbsp lime juice

Fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Set Instant Pot to Sauté mode. Heat ghee or oil, then add cumin seeds if using. Sauté for 30 seconds.

2. Add onions, ginger, and garlic. Sauté for about 3 minutes until onions turn golden.

3. Stir in tomato puree and all dry spices. Cook for 2–3 minutes.

4. Add chicken pieces and sauté for 3–4 minutes to coat in spices.

5. Pour in water, stir well, and deglaze the bottom of the pot. Cancel sauté mode.

6. Close lid and pressure cook on high for 4 minutes. Quick release pressure after cooking.

7. Open lid, stir in coconut milk and garam masala. Simmer on sauté mode for 4–5 minutes.

8. Stir in lime juice. Garnish with cilantro and serve hot with rice or naan.

Notes

Use only canned, full-fat coconut milk for best texture.

Chicken breast can be used, but thighs give richer flavor.

Add spinach, peas, or roasted cauliflower after pressure cooking for extra veggies.

To thicken, mix 1 tbsp cornstarch with curry and simmer 1 minute.

To double the recipe, keep water amount the same to prevent a watery curry.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Chicken Recipes
Method: Instant Pot
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 497
Sugar: 5
Sodium: 714
Fat: 41
Saturated Fat: 22
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 14
Fiber: 2
Protein: 22
Cholesterol: 111