Best 7 Instant Pot Coconut Curry Chicken Recipes

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Indulge in the symphony of flavors with Instant Pot Coconut Curry Chicken, a delectable dish that marries the richness of coconut milk with the aromatic warmth of curry spices. This culinary masterpiece is a symphony of textures, combining the tender chicken, creamy coconut sauce, and a medley of crisp vegetables. The vibrant yellow hue of the dish is a visual delight, while the enticing aroma captivates the senses. As you savor each bite, the harmonious blend of flavors dances on your palate, leaving you craving more. This recipe is designed for the convenience of the Instant Pot, making it a perfect weeknight meal that can be enjoyed by the whole family. Additionally, the article offers variations such as using different types of meat, making it a versatile dish that can be tailored to your preferences. With its ease of preparation and explosion of flavors, Instant Pot Coconut Curry Chicken is sure to become a favorite in your culinary repertoire.

Here are our top 7 tried and tested recipes!

INSTANT POT COCONUT CHICKEN CURRY



Instant Pot Coconut Chicken Curry image

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

Provided by Meeta Arora

Categories     Main Course

Time 30m

Number Of Ingredients 17

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

Steps:

  • 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.
  • Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
  • 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.)
  • 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.
  • Add the water and stir. Press cancel and close lid with the vent in sealing position.
  • Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
  • When the instant pot beeps, quick release the pressure manually and open the lid.
  • 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).
  • Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.

Nutrition Facts : Calories 497 kcal, Carbohydrate 14 g, Protein 22 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 111 mg, Sodium 714 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

INSTANT POT® COCONUT CURRY CHICKEN



Instant Pot® Coconut Curry Chicken image

This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.

Provided by Helene Choi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

1 tablespoon coconut oil
1 medium onion, chopped
3 tablespoons curry powder, or to taste, divided
2 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
½ cup chicken broth
2 tablespoons white sugar
2 pounds chicken breasts
salt to taste
ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
  • Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
  • Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g

INSTANT POT® COCONUT CHICKEN CURRY WITH SWEET POTATO



Instant Pot® Coconut Chicken Curry with Sweet Potato image

This chicken curry is loaded with vegetables--carrots, bell peppers, and sweet potato. The curry sauce is mild so it's suitable enough for those with a milder palate.

Provided by thedailygourmet

Categories     Main Dish Recipes     Curries     Chicken

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons grapeseed oil, divided
1 pound chicken tenders
1 teaspoon salt, divided
1 pinch ground black pepper
½ cup coarsely chopped onion
½ cup diced red bell pepper
½ cup diced green bell pepper
2 ½ teaspoons curry powder
1 (14 ounce) can coconut milk
1 medium sweet potato, peeled and diced
½ cup peeled and chopped carrots
1 tablespoon peanut butter

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
  • Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Dice cooked chicken while vegetables are cooking.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.

Nutrition Facts : Calories 320.2 calories, Carbohydrate 14.2 g, Cholesterol 43.1 mg, Fat 21.9 g, Fiber 3.3 g, Protein 18.9 g, SaturatedFat 13.6 g, Sodium 476.1 mg, Sugar 3.7 g

PRESSURE COOKER COCONUT CURRY CHICKEN



Pressure Cooker Coconut Curry Chicken image

The highly spiced coconut sauce here is so good, you'll want to slather it on anything! And it's a great and adaptable medium for cooking other proteins - not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4. When serving, tell your guests to be aware of the cardamom pods so they don't accidentally bite into one-or use the ground cardamom instead. And note that brands of garam masala vary in terms of their chile content, so some are hotter than others. If you're unsure how hot your mix is, add it gradually to the pot, tasting as you go. This is one of ten recipes from Melissa Clark's 'Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot' (Clarkson Potter, 2017). Melissa Clark's 'Dinner in an Instant' is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories     dinner, cookbook exclusive, curries, main course

Time 1h

Yield 4 servings

Number Of Ingredients 20

3 to 4 ripe tomatoes, halved through their equators
3 tablespoons ghee, unsalted butter or safflower oil
3 tablespoons virgin coconut oil
2 cups finely chopped onions
6 garlic cloves, grated on a Microplane or minced
2 tablespoons grated peeled fresh ginger
1 teaspoon cumin seeds
1 3-inch cinnamon stick or 1/2 teaspoon ground cinnamon
8 cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
2 teaspoons ground coriander
1 tablespoon kosher salt
1 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 to 2 teaspoons garam masala, to taste
1/2 cup canned unsweetened coconut milk
Cooked basmati rice, for serving (optional)
Plain yogurt, for serving (optional)
3 tablespoons finely chopped fresh cilantro, for garnish

Steps:

  • Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
  • Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.
  • Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 23 grams, Sodium 1235 milligrams, Sugar 6 grams, TransFat 0 grams

INSTANT POT COCONUT CURRY CHICKEN RECIPE



Instant Pot Coconut Curry Chicken Recipe image

Deliciously sweet and spicy instant pot coconut curry chicken is better than take-out and ready in about 30 minutes!

Provided by Kristyn Merkley

Categories     Main Course

Time 35m

Number Of Ingredients 12

1 tablespoon coconut oil
1 medium onion (diced)
3 tablespoons curry powder (divided)
2 teaspoons minced garlic
1 14.5 ounce can diced tomatoes (drained)
1 8 ounce can tomato sauce
1/2 cup chicken broth
2 tablespoons sugar
2 pounds chicken breasts
1 teaspoon salt (plus more to taste)
1/2 teaspoon pepper (plus more to taste)
1 14 ounce can coconut cream

Steps:

  • Add the coconut oil to the Instant Pot insert. Press the sauté button and add the onion to the pot. Cook the onions until soft and translucent.
  • Add two tablespoons of curry powder and the minced garlic, and mix to combine. Add the drained tomatoes, tomato sauce, chicken broth, and sugar, and mix to combine.
  • Poke holes all over the chicken breasts with a fork. Sprinkle the chicken breasts with the remaining curry powder and the salt and pepper, and rub the spices into the chicken. Add the chicken to the pot and cover with the sauce.
  • Place the lid on the pot, turn the knob to seal, and cook for 10 minutes at high pressure. Let the pressure naturally release for about 10 minutes, then quick release the remaining pressure.
  • Remove the chicken from the pot and shred or cut into bite-sized pieces. Return the meat to the pot, press the sauté button, and bring the sauce to a simmer. Add the coconut cream to the pot and mix until combined. Cook 10 minutes. Serve hot over basmati rice.

Nutrition Facts : Calories 171 kcal, Carbohydrate 6 g, Protein 25 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Sodium 479 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

COCONUT CHICKEN CURRY



Coconut Chicken Curry image

Provided by Chop Secrets

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tbsp olive oil
1.5 lbs boneless skinless chicken thighs
1 small onion (finely diced)
4 cloves garlic (minced)
1 tsp grated ginger
13 oz coconut milk (full fat 1 can)
1 tbsp curry powder
1 tbsp dried basil
2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1/2 tsp cardamom
1 1/2 tbsp cornstarch
2 cups Cooked rice (for serving)
1/4 cup chopped cilantro or fresh basil (for garnish)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  • Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  • Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the pressure.
  • Remove the chicken, cut into bite-sized pieces and return to the pot.
  • Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  • Serve warm over rice, garnished with chopped cilantro or basil.

INSTANT POT COCONUT CHICKEN CURRY (ONLY 5 INGREDIENTS!)



Instant Pot Coconut Chicken Curry (Only 5 Ingredients!) image

Healthy and delicious Instant Pot coconut chicken curry made with only 5 key ingredients. This pressure cooker chicken recipe is great for a quick and easy dinner, while travelling with the Instant Pot, if you're on a budget. It's mild so is kid-friendly and great for the whole family.

Provided by Instant Pot Eats

Categories     Main

Time 35m

Yield 4

Number Of Ingredients 12

1.5 tablespoons olive oil or coconut oil
4 cloves garlic, chopped finely (about 2 tbsp)
2 tablespoons chopped ginger (thumb-size knob)
2 lb / 900 g chicken breasts, diced into large cubes
4 teaspoons mild curry powder
1 teaspoon salt
1/2 teaspoon sugar (optional)
2/3 cup water or chicken stock
1 cup coconut cream (thickened part of coconut milk)
For extra thickening: 2 teaspoons flour or gluten-free flour/corn flour
Garnish: fresh cilantro
Sides: rice, broccoli

Steps:

  • Prep. Cut chicken into 1 to 2-inch pieces and finely chop the ginger and garlic.
  • Saute. Saute garlic and ginger in a little oil on Saute setting for a minute, then add the chicken and stir for 30 seconds. Add salt, sugar and curry powder and stir. Cancel the Saute setting.
  • Add about a cup of water (we added 2/3 cup as we knew that chicken would release quite a bit of juice while cooking). Stir through.
  • Pressure cook. Set to Pressure Cook on High pressure for 15 minutes, with natural pressure release.
  • Finish the curry. Open the lid and stir the curry. Stir in the coconut cream and taste for salt and sweetness. You can add a little more sugar or salt to balance the flavors.
  • How to thicken the curry sauce if it seems a little thin:
  • You can scoop out half a cup of broth to reduce the liquid.
  • You can thicken the broth with a little flour. If you want to have more sauce, do the flour trick. Combine 2 teaspoons of all-purpose flour with 4 tablespoons of water or broth from the pot in a separate bowl and whisk until smooth. Stir this slurry mixture into the hot curry and see the liquid magically thicken.

Nutrition Facts : ServingSize 5-6 oz chicken with sauce, Calories 301 calories, Sugar 0.9 g, Sodium 467.6 mg, Fat 7.6 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.8 g, Protein 34.6 g, Cholesterol 109.5 mg

Tips:

  • Use a good quality coconut milk. This will make a big difference in the flavor of your curry.
  • Don't be afraid to adjust the spices to your taste. If you like it spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of spices.
  • Serve with your favorite sides. Rice, quinoa, or naan bread are all great options.
  • Garnish with fresh cilantro or parsley. This will add a pop of color and flavor.

Conclusion:

This Instant Pot coconut curry chicken is a delicious and easy weeknight meal. It's packed with flavor and can be served with a variety of sides. Whether you're a fan of coconut curry or you're looking for a new recipe to try, this dish is sure to please.

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