I love how this Instant Pot Coconut Chicken Curry turns out rich, creamy, and full of Indian flavor in just 30 minutes. It is the kind of dairy-free, gluten-free dinner that makes rice or naan disappear fast.

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I’m obsessed with this Easy Instant Pot Coconut Chicken Curry because it hits hard on flavor without turning dinner into a whole production. The sauce is rich, bold, and just spicy enough, with coconut milk giving it that silky finish I keep craving.

I love using chicken thighs because they stay juicy and soak up every bit of curry goodness. And honestly, it tastes like I fussed way more than I did.

Big payoff. I pile it over rice, swipe up the extra sauce, and call it dinner before I start hovering over the pot for seconds.

Again and again.

Ingredients

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Chicken makes it hearty, tender, and weeknight-dinner satisfying without feeling too heavy.
Neutral oil gets everything going without stealing the curry’s cozy flavor.
Onion adds that soft, sweet base you’d miss if it weren’t there.
Garlic brings the good savory stuff.
Basically, it makes curry taste alive.
Fresh ginger adds warmth and a little zing that cuts through the richness.
Curry powder, garam masala, turmeric, cumin, and coriander bring the big cozy flavor.
Cayenne or chili powder gives it a kick, but you’re totally in charge.
Tomato paste adds depth and helps the sauce taste fuller, not flat.
Coconut milk makes it creamy, rich, and honestly kind of comforting.
Chicken broth loosens the sauce so it’s spoonable, not gluey.
Salt and pepper keep everything balanced, because bland curry is just sad.
Lime juice wakes it up at the end.
Plus, it keeps things fresh.
Cilantro adds a bright, herby finish if you’re into it.
A little sugar can soften the spice and round out the sauce.
Cornstarch or arrowroot helps thicken things when you want a clingy, cozy curry.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces

1 tablespoon neutral oil (vegetable, canola, or coconut)

1 medium yellow onion, finely chopped (about 1 cup)

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1 teaspoon garam masala

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 to 1/2 teaspoon cayenne pepper or chili powder, to taste

1 tablespoon tomato paste

1 (14 ounce) can full fat coconut milk

1 cup low sodium chicken broth

1 teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro, for garnish

Optional: 1 teaspoon coconut sugar or brown sugar, if you like a hint of sweetness

Optional: 1 tablespoon cornstarch or arrowroot mixed with 1 tablespoon water for thickening

How to Make this

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1. Set the Instant Pot to Sauté and heat 1 tablespoon neutral oil until shimmering. Add the chopped onion and a pinch of salt and cook until softened, about 4 to 5 minutes.

2. Add the minced garlic and grated ginger and cook, stirring, for 30 seconds to 1 minute until fragrant.

3. Stir in the curry powder, garam masala, turmeric, cumin, coriander, and cayenne or chili powder; cook for 30 seconds to bloom the spices.

4. Add 1 tablespoon tomato paste and cook 1 minute, stirring to coat the aromatics and spices.

5. Add the chicken pieces, 1 cup low sodium chicken broth, 1 (14 ounce) can full fat coconut milk, and 1 teaspoon kosher salt; stir to combine and scrape any browned bits from the bottom.

6. Secure the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes for thighs or 5 minutes for breasts.

7. When the cook time is up, perform a Quick Release by carefully moving the valve to Venting. Open the lid when the float valve drops.

8. Taste and adjust seasoning with freshly ground black pepper, more salt if needed, and 1 tablespoon fresh lime juice; if you like a touch of sweetness stir in 1 teaspoon coconut sugar or brown sugar.

9. For a thicker sauce, mix 1 tablespoon cornstarch or arrowroot with 1 tablespoon water and stir into the hot curry, then set Instant Pot to Sauté and simmer 2 to 3 minutes until thickened.

10. Garnish with 2 tablespoons chopped fresh cilantro and serve hot with rice or naan.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof silicone spatula
5. Measuring spoons and measuring cups
6. Microplane or fine grater for ginger
7. Can opener
8. Small bowl and spoon for cornstarch slurry
9. Serving spoon or tongs and rice or naan serving utensils

FAQ

Can I use chicken breasts instead of thighs? Yes. Both work well. Breasts cook fine in the Instant Pot but check for tenderness and avoid overcooking by cutting into even pieces; they may be slightly firmer than thighs.

My coconut milk separated. Is that a problem? No. Full fat coconut milk often separates but will recombine when stirred and heated. Whisk or shake the can before opening for a smoother result.

How do I thicken the sauce? Simmer with the lid off on Sauté mode for a few minutes to reduce. For a quicker finish, mix 1 tablespoon cornstarch or arrowroot with 1 tablespoon water and stir in, cooking on Sauté until thickened.

Can I make this stovetop instead of using an Instant Pot? Yes. Sear the chicken and aromatics in a large skillet, add spices, tomato paste, coconut milk and broth, then simmer gently for 15 to 20 minutes until chicken is cooked and sauce is slightly reduced.

How spicy is this and can I adjust it? The recipe is mild to medium depending on the cayenne amount. Start with 1/4 teaspoon and increase to 1/2 teaspoon or add fresh chilies to raise the heat. Balance with a pinch of sugar or extra lime if it gets too hot.

How long does it store and can I freeze it? Store in an airtight container in the refrigerator for up to 4 days. It freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stove, stirring to recombine any separated coconut fat.

Easy Instant Pot Coconut Chicken Curry Recipe Substitutions and Variations

Chicken (1 1/2 pounds boneless skinless thighs or breasts): turkey breast or thighs cut to size, firm tofu (press and cube) for a vegetarian option, cooked chickpeas for a plant based protein
Neutral oil (1 tablespoon): ghee for a richer flavor, light olive oil, or avocado oil
Full fat coconut milk (1 can): light coconut milk plus 2 tablespoons coconut cream, canned evaporated milk for creaminess, or full fat dairy yogurt stirred in off heat for tang (add after pressure cooking)
Low sodium chicken broth (1 cup): vegetable broth for vegetarian dishes, water plus 1/2 teaspoon bouillon, or coconut water for a subtly sweet note

Pro Tips

1. Brown the chicken pieces in two quick batches before adding liquids to develop deeper flavor and prevent crowding. You do not need perfect sear, just a little color on the edges and some fond on the bottom to scrape up later.

2. Bloom your spices well in the hot oil with the onion, garlic, and ginger. That short extra step releases essential oils and makes the curry taste brighter and more complex.

3. If the coconut milk looks separated after pressure cooking, whisk it briefly or stir vigorously while on Sauté to bring it back together. Gentle simmering also helps the sauce unify and mellow.

4. Taste and adjust after pressure release rather than before. Heat concentrates in the cooker, so salt, acidity, and sweetness are easier to balance at the end with lime juice or a pinch of sugar.

5. For a silky, glossy sauce, mix cornstarch or arrowroot with equal water and whisk it in during the final simmer. If you prefer no thickeners, remove the lid and reduce on Sauté until it reaches the texture you like.

Easy Instant Pot Coconut Chicken Curry Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

563

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof silicone spatula
5. Measuring spoons and measuring cups
6. Microplane or fine grater for ginger
7. Can opener
8. Small bowl and spoon for cornstarch slurry
9. Serving spoon or tongs and rice or naan serving utensils

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces
1 tablespoon neutral oil (vegetable, canola, or coconut)
1 medium yellow onion, finely chopped (about 1 cup)
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne pepper or chili powder, to taste
1 tablespoon tomato paste
1 (14 ounce) can full fat coconut milk
1 cup low sodium chicken broth
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro, for garnish
Optional: 1 teaspoon coconut sugar or brown sugar, if you like a hint of sweetness
Optional: 1 tablespoon cornstarch or arrowroot mixed with 1 tablespoon water for thickening

Directions

Set the Instant Pot to Sauté and heat 1 tablespoon neutral oil until shimmering. Add the chopped onion and a pinch of salt and cook until softened, about 4 to 5 minutes.
Add the minced garlic and grated ginger and cook, stirring, for 30 seconds to 1 minute until fragrant.
Stir in the curry powder, garam masala, turmeric, cumin, coriander, and cayenne or chili powder; cook for 30 seconds to bloom the spices.
Add 1 tablespoon tomato paste and cook 1 minute, stirring to coat the aromatics and spices.
Add the chicken pieces, 1 cup low sodium chicken broth, 1 (14 ounce) can full fat coconut milk, and 1 teaspoon kosher salt; stir to combine and scrape any browned bits from the bottom.
Secure the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes for thighs or 5 minutes for breasts.
When the cook time is up, perform a Quick Release by carefully moving the valve to Venting. Open the lid when the float valve drops.
Taste and adjust seasoning with freshly ground black pepper, more salt if needed, and 1 tablespoon fresh lime juice; if you like a touch of sweetness stir in 1 teaspoon coconut sugar or brown sugar.
For a thicker sauce, mix 1 tablespoon cornstarch or arrowroot with 1 tablespoon water and stir into the hot curry, then set Instant Pot to Sauté and simmer 2 to 3 minutes until thickened.
Garnish with 2 tablespoons chopped fresh cilantro and serve hot with rice or naan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.