Better than takeout creamy and flavorful Instant Pot Coconut Chicken Curry perfect for a busy day and ready in 30 minutes, and yes that includes the prep time. The ideal one-pot curry dish to enjoy with the family.
If you’re looking to elevate your dinner menu, then this Instant Pot Chicken Curry recipe is for you. This dish is easy to make and it comes together in 30 minutes, 15 minutes prep time, and 15 minutes cooking time, how amazing is that. It serves about 4- 6 people if you pair it with rice or naan as shown in the pic above. Or you can eat it as it for a hearty meal, without an objection. It’s also super easy to double the recipe if you’re cooking for a crowd, just make sure you have the right size Instant Pot to avoid any snafu. You can also make a big batch and store it separately as part of your meal prep or meal planning, using these meal planning containers. It makes for an easy and quick lunch or dinner on those busy days.
Ingredients for Chicken Potato Curry
Chicken – For this curry recipe, I opted for chicken breast but I’ve also used bone-in and boneless chicken thighs in the past. If you use bone-in you will have to cook it a bit longer.
Garlic, Ginger Paste, Cayenne Pepper, Onion, Curry Powder, & Coconut Milk – This combination is essential in getting that authentic flavor you’ve grown to love
How to cook Coconut Chicken Curry in an Instant Pot?
In a bowl, add the chicken and spices. Mix well, and let it rest for about 20 minutes.
- Heat the Instant Pot in Sauté mode, add oil, and then the chicken and saute till it’s cooked completely make sure you’re stirring it to avoid it sticking to the pot.
- Once the chicken is done, remove and add the onion and saute till it’s caramelized, just about 3 minutes
- Now add the chicken broth curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste. Stir well. If you want it to be spicy this is when you add a bit more kick, perhaps crushed pepper or diced jalapeno.
- Add the chicken back in, then the potato, and carrots, cook for about 10 minutes
- Stir in the coconut milk, and allow the flavors to come together
What to serve with Chicken Curry
I like my Instant Pot chicken curry coconut milk with long-grain white rice but it also goes well with brown rice or cauliflower rice, or basmati rice, noodles, and even quinoa. Pair with Naan and now you’ve got Chicken Curry with Naan bread, a nice twist to the dish.
Variations and Substitutes
- Shrimp or beef cubes will work just as well or omit the protein and go vegan with tofu, or chickpeas.
- You can either serve it with quinoa, white rice, brown rice, or jasmine, basmati, or cauliflower rice, depending on your dietary preference
- You can elevate your curry by adding more veggies. However, keeping it simple works just as well, as shown in this recipe but if you want you can add diced or mixed pepper strips, green beans, snow peas, water chestnut, broccoli, mushroom, tomatoes, etc
Looking for more curry recipes? Check out these 5 favorites!
- Curry Chicken Kabobs
- Easy Coconut Salmon Curry
- Kuku Paka – Easy African Style Chicken Curry
- Coconut Curry Rice
- Curry Hot Dog
- 2 chicken breasts (8-12 oz), diced
- 1 cup chicken stock
- 3 tablespoons curry powder
- 2 tablespoons olive or vegetable oil
- 1.5 tablespoons regular soy sauce (or low sodium)
- 2 medium carrots, sliced
- 2 medium russet potatoes, cut into quarters
- 1/2 medium onion, diced
- 8 cloves garlic, minced
- 1 tablespoon ginger paste
- ½ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- ¼ cup of coconut milk
- Turn your instant pot on to sauté mode. Once your instant pot gets hot add your oil and add your chicken. Add salt and pepper to your chicken to lightly seasoned it. Continue to stir your chicken around to cook thoroughly, without your chicken sticking. If you find that your chicken is sticking more than your liking, you can add another tablespoon of oil.
- Once your chicken has completely cooked, remove from the instant pot and set aside.
- Next, add your onions. continue to stir frequently to prevent sticking of the onions. Sauté them for about 2 to 3 minutes until they are caramelized.
- Once your onions are done cooking, add to the instant pot your chicken broth curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste. Stir well. (Note: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached your desired spiciness.)
- There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the bottom of the Insta pot to make sure that anything leftover is removed. This prevents your food from burning, as well as your instant pot from giving you the “burn” signal.
- Add in your cooked chicken to the chicken broth and spices. Mix well.
- Add-In your diced potatoes and sliced carrots. Stir.
- Place the lid on your instant pot. Close the valve by pushing it away from you. Set your instant pot to high pressure for 5 minutes with a 10-minute natural release.
- Once your instant pot has finished releasing naturally after 10 minutes, manually release by using a hot powder towel and bring the valve toward you to release the remaining pressure.
- Add in your coconut milk. Stir. Place the lid back on and allow the flavors to continue to cook with the coconut milk for another five minutes.
- You can serve with cilantro as a garnish, and you can eat with basmati rice or non-bread, or by itself! Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 526mgCarbohydrates: 32gFiber: 6gSugar: 5gProtein: 25g
This is an estimate and should be used accordingly.