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    You are here: Home / Easy Dinner / Instant Pot Coconut Chicken Curry (KETO)

    Instant Pot Coconut Chicken Curry (KETO)

    Jul 30, 2021 · 2 Comments

    Instant Pot Coconut Curry Chicken

    Anjali
    5 from 1 vote
    Jump to Recipe Pin Recipe
    25 minutes

    Instant Pot Coconut Chicken Curry is one of the easiest Indian Chicken Curry recipes that is packed with flavors in every bite. It takes just 5-10 minutes and the end-result is worth it. It is similar to my Creamy Coconut Chicken Curry, just that it is made in an Instant Pot. Serve with Jasmine rice or Naan bread or Paratha.

    Coconut Chicken Curry in a dish with burlap in the background

    Basic spices, easy steps, and just a simple curry recipe that is perfect for busy moms and dads. If you are in a hurry and you want to make something satisfying, filling, and comforting. Don't think twice about making this recipe. My secret ingredient is a pinch of coconut sugar right at the end to make this taste lip-smackingly delicious. Two days back I made Chicken Vindaloo in Instant Pot. Make sure you give that a try as well.

    Coconut Chicken Curry in instant pot

    Don't confuse this with Thai Coconut Chicken Curry that uses Red Curry paste. This recipe for Coconut Curry Chicken in Instant Pot

    This was inspired by my Crockpot Coconut Lime Chicken. I love the combination of Chicken and Coconut. In my repertoire of India recipes, there is another recipe - Malabar Chicken Curry with Coconut Milk that is quite similar but not same.

    Coconut and Chicken goes so well together. The nutty sweetness of coconut and the creaminess of coconut milk adds depth of flavor to a traditional chicken curry.

    Moreover, when you cook it in an Instant Pot, you cut down the cooking time by half. I made this recipe in less than 30-minutes. Within 30-minutes the dinner was served.

    Coconut Chicken Curry served on a plate
    Jump to:
    • Ingredients for making Coconut Chicken Curry
    • Instructions for Instant Pot Coconut Curry Chicken with Step By Step Images
    • Substitutions
    • Variations
    • Storage
    • Make-Ahead Instructions
    • Slow Cooker Coconut Curry Chicken Recipe
    • Serving Suggestions
    • More Indian Chicken Recipes
    • Recipe Card
    • Instant Pot Coconut Curry Chicken

    Ingredients for making Coconut Chicken Curry

    These are the Ingredients required to make Instant Pot Coconut Chicken Curry.

    • Chicken Thighs - can be replaced with chicken breasts
    • Unsalted Butter- can be replaced with ghee.
    • Onions - you can use yellow onion or red onions.
    • Ginger Garlic Paste or freshly chopped ginger and garlic
    • Tomato puree - Don't like canned food. Just chop 2-large fresh tomatoes and add it to your curry.
    • Spices - Turmeric Powder, ground cumin, ground coriander, smoked paprika, garam masala, and salt.
    • Coconut Milk
    • Coconut Sugar
    • Freshly chopped cilantro and dessicated coconut - for garnish

    See the recipe card for quantities. Also check out the video for a visual.

    Coconut Chicken Curry overhead shot

    Instructions for Instant Pot Coconut Curry Chicken with Step By Step Images

    Step 1: Sauté Onions, Ginger, and Garlic

    Put your Instant Pot in Sauté mode and add ghee or butter. If you want, you can add some coconut oil along with butter for more flavor. Sauté onions, garlic, and ginger on low heat. I have used Ginger garlic paste (which is easily available in the market) you can use fresh ginger and garlic or the paste.

    searing onions ginger and garlic in instant pot

    Step 2: Add Chicken

    In this recipe, I have used bone-in skinless chicken thighs. You are free to use chicken breasts cut into small 1-inch cubes or chicken drumsticks for this recipe. Toss lightly and sear chicken for about a minute or two.

    chicken added to the instant pot

    Step 3: Add Tomato Puree, Spices and Cook

    Add Tomato Puree, Turmeric Powder, Smoked Paprika, Ground Cumin, Ground Coriander, Garam Masala, and Salt. Toss lightly and cook the spices completely. This takes about 2-3 minutes.

    spices added to the chicken

    Step 4: Pour Coconut Milk and Add Coconut Sugar

    Now pour coconut milk and add coconut sugar. If you don't want to add coconut sugar you can skip it. Give it a good mix. Pour some water and then, cover your Instant Pot with lid. pressure cook for 3-4 minutes. Once done, do a quick pressure release. Garnish with fresh chopped parsley or cilantro. Serve with rice or naan.

    pouring coconut milk in the chicken curry

    Hint: I like to add a little more water than required since we are cooking in an Instant Pot. And, in an Instant Pot, if you don't add enough water either your food will burn or your Instant Pot won't work.

    Substitutions

    This recipe for Instant Pot Coconut Chicken Curry is Keto-approved and Low-Carb friendly.

    Whole 30 & Paleo - To make this recipe Whole 30 and Paleo-friendly you can leave out Coconut sugar. Anyway, it is totally optional to add Coconut Sugar to this recipe. Secondly, replace Butter with Ghee.

    Coconut Chicken Curry overhead shot garnished with cilantro

    Variations

    • Chicken Breasts - Instead of Chicken thighs you can use chicken breasts cut into small 1-inch cubes.
    • Shrimp - If you want, you can replace chicken with shrimps and make shrimp coconut curry. In that case, you would need to reduce the cooking time considerably.
    • Coconut Oil - Although this is totally optional but just to improve the flavors you can use 1 tablespoon of coconut oil along with ghee or butter.
    • Caramelized Onions - Again, this is completely optional. You can garnish your Instant Pot Coconut Curry with Caramelized Onions. It would add a sweetish crunch to your dish.
    • Sour Cream or Yogurt - Just to make your recipe creamier you can combine the spices in a bowl with sour cream or thick greek yogurt. Give it a good stir and then pour it into your Instant Pot Coconut Curry Chicken.
    Coconut Chicken Curry overhead shot garnished with cilantro on a burlap background

    Storage

    You can allow this curry to cool down completely and then transfer this to an air-tight container. This can be refrigerated for 2-3 days if stored appropriately. I don't recommend freezing this.

    To reheat, transfer this to a microwave-proof dish and microwave in a preheated oven at 180°C OR 350°F for 5-7 minutes or until completely heated through.

    Make-Ahead Instructions

    This recipe for Instant Pot Coconut Curry Chicken takes hardly any time. Seriously, this is the perfect recipe for busy moms and dads. Therefore, I don't think there is any need to make this ahead of time.

    Just dump everything into an Instant Pot and close the lid. Within 5-minutes your chicken curry is ready.

    Slow Cooker Coconut Curry Chicken Recipe

    To make this recipe in your crockpot you can sauté onions and garlic along with the chicken in a skillet. You can add the spices along with tomato paste and cook the sauce in the skillet so that the spices don't remain uncooked. Then just pour everything into a slow cooker and cover the lid. Cook on High for 2 hours or on Low for 3-4 hours. When there are just 30-minutes remaining for the cooking to get done, you can open the lid and pour coconut milk and coconut sugar. Give it a quick stir and cover with a glass lid. Cook for the remaining 30-minutes and your Slow Cooker Coconut Curry Chicken is absolutely ready. See this recipe for Slow Cooker Butter Chicken and you will know how it is done.

    Serving Suggestions

    Instant Pot Coconut Chicken Curry goes best with rice. Any sort of rice such as Jeera rice or Coconut rice or Mexican Cauliflower Rice or Mediterranean Saffron Rice or Thai Lemongrass Coconut Fried Rice.

    More Indian Chicken Recipes

    Indian Spiced Spinach Chicken | Spinach Chicken | Murg Saagwala

    Chicken Pasanda

    Instant Pot Chicken Tikka Masala Recipe - Slow Cooker

    Chicken Korma Recipe || Shahi Chicken Korma

    if you are making this recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik and let me know how it went.

    Recipe Card

    Instant Pot Coconut Curry Chicken

    Instant Pot Coconut Curry Chicken is one of the easiest and quickest chicken curries that taste so darn good. Coconut has an inherent sweetness and a nuttiness that changes the game altogether. Served with rice, this Instant Pot Coconut Curry Chicken is the perfect recipe for a busy weeknight.
    4 servings
    Course Dinner
    Cuisine American, Indian
    Keyword instant pot coconut curry chicken
    Prep Time 10 mins
    Cook Time 15 mins
    no resting time required 0 mins
    Total Time 25 mins
    Servings 4 servings
    Author Anjali
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    Ingredients

    • 1 pound bone-in skinless chicken thighs excess fat trimmed (can be replaced with boneless skinless chicken breasts)
    • 1 stick unsalted butter can replace with 2 tablespoon Ghee
    • 1 cup onions yellow or red (finely chopped)
    • 2 tablespoon ginger garlic paste or 2-3 cloves of minced garlic & 1-inch ginger finely chopped
    • 1 cup Tomato Puree or 2 tomatoes finely chopped
    • ¼ teaspoon Turmeric Powder
    • 1 teaspoon smoked paprika can replace with ½ teaspoon chili powder
    • 1 teaspoon ground coriander
    • ½ teaspoon ground cumin
    • 1 teaspoon garam masala
    • 1 teaspoon salt or as per taste
    • 1 cup coconut milk
    • 1 teaspoon coconut sugar OPTIONAL
    • ¼ cup water
    • freshly chopped cilantro for garnish
    • shredded unsweetened coconut for garnish (OPTIONAL)
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    Instructions

    • Put your Instant Pot to Sauté mode and add 1 stick of unsalted butter. Instead of butter, you can use Ghee as well. Once butter melts, add 1 cup chopped onions along with ginger garlic paste. Sauté until onions turn soft.
    • Add chicken pieces and toss lightly for about 30-seconds.
    • Add Tomato puree, Turmeric Powder, Smoked Paprika, Ground Cumin, Ground Coriander, Garam Masala, and Salt. Toss well and cook for about a minute or two.
    • Pour coconut milk and stir well. Add 1 teaspoon coconut sugar to balance the heat and add a sweetish touch to the curry. Toss lightly and pour ¼ cup water into the instant pot.
    • Cover your Instant Pot with a lid and pressure cook for 4-minutes. Once cooked, do quick pressure release and then open the lid and garnish with freshly chopped cilantro and shredded unsweetened coconut.

    Video

    Notes

    Veggies - You can add baby potatoes or cauliflower florets or Broccoli florets or chopped Baby Spinach before closing the lid. It would make your curry richer and more flavorful.
    Shrimp - Don't like chicken. No problem. Try making Coconut Curry Shrimp.
    Caramelized Onions -  This step is totally optional but, just to make it all the more flavorful you can garnish your Instant Pot Coconut Chicken Curry with Caramelized onions.
    Chicken Breasts - Don't like dark meat. No problem. You can use chicken breasts to make this recipe.
    Yogurt or Sour Cream - You can combine the spices in a bowl with Thick Greek Yogurt or Sour Cream and then add it to your instant pot. Yogurt or Sour Cream will make the curry rich and creamier.
     
     

    Nutrition

    Calories: 453kcal
    Nutrition Facts
    Instant Pot Coconut Curry Chicken
    Amount Per Serving
    Calories 453
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Anjali

    Hi, I'm Anjali - Thank you for stopping by at Recipemagik.com. I hope you enjoyed your time reading through some of my contents. the voice and the thought behind this website. A mother of twins looking to make life pretty through little things. Stay connected.

    Reader Interactions

    Comments

    1. Alyssa Green says

      August 01, 2021 at 8:02 am

      I think this is the best coconut chicken curry recipe I have ever made! Loved it with basmati rice!!

      Reply
    2. Gina Smith says

      August 13, 2021 at 5:22 pm

      5 stars
      This is the best coconut chicken curry recipe there is!! Truly authentic indian flavors! Felt like I am in an Indian restaurant enjoying this 😀😀😀

      Reply

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