Coconut Chicken Curry - Easy Instant Pot Chicken Thighs Recipe! (2024)

Coconut Chicken Curry is a timeless, tasty dish loved by all, and this Instant Pot version makes dinner super quick! This easy coconut curry chicken recipe is full of flavor and gets done in just 30 minutes!

Instant Pot Chicken Curry

Chicken thighs in the Instant Pot is one of my favorite ways to cook chicken! They always turn out really tender and extra juicy, and when you combine that with the flavors of this easy curry, you get the perfect, warm, and filling meal. After my successful and delicious Instant Pot Butter Chicken attempt, I had to try my favorite Curry Chicken recipe. Not only is this meal super easy to make, but it’s also a one-pot dinner that makes cleaning up a breeze!

What Is Coconut Curry?

Coconut curry is simply a blend of curry spices combined with unsweetened coconut milk. It is known for its rich, creamy texture and bold flavors. Traditional curry can take hours to make, however, this version is made in the Instant Pot and takes minutes to prepare. It may take less time, but there won’t be any less flavor, so skip your takeout because you’re about to have this curry in an instant!

Why You’ll Love This Chicken Curry Recipe

1. Tender and Juicy Chicken: Cooking chicken thighs in the Instant Pot ensures they turn out incredibly tender and deliciously juicy every time.
2. Rich Flavor Profile: This easy curry recipe combines a fusion of flavors, resulting in a comforting meal that warms you from the inside out.
3. Quick Preparation: Thanks to the Instant Pot, the cooking process is significantly faster, making this dish perfect for weeknight dinners or last-minute meal prep.
4. Easy Cleanup: As a one-pot meal, cleanup is a breeze. This recipe gives you more time to enjoy your meal and less time dealing with a mountain of dishes.

How To Make Curry Chicken In The Instant Pot

Making this recipe in the Instant Pot is what makes it so simple, and there is nothing as good as the bold spices of a good curry with chicken!

Ingredients

This magic blend of seasonings will give your curry some extra spice, and the coconut milk will add sweetness to balance everything out perfectly.

• Olive oil
• Yellow onion
• Red bell pepper
• Chicken thighs
• Garlic cloves
• Curry powder, dried basil, salt, chili powder, white pepper, cayenne, and ground ginger
• Unsweetened coconut milk & Tomato Paste
• Cornstarch

Directions

1. Prep Instant Pot: Select the “sauté” mode on your Instant Pot and heat up the olive oil
2. Sauté Veggies: Once hot, add in the diced onions and peppers for a quick 2-minute sauté.
3. Add Chicken and Spices: Stir in the chicken and garlic, seasoning them with a variety of spices.
4. Add Coconut Milk: Stir in tomato paste and canned coconut milk for a creamy texture.
5. Pressure Cook: Set the Instant Pot to pressure cook for 5 minutes. When time is up, do a quick release.
6. Prepare Cornstarch Slurry: Mix a portion of the pot’s liquid with corn starch in a separate bowl to create a thickening slurry. Pour the slurry back into the pot, stirring until the sauce achieves desired thickness.
7. Serve: Plate the Coconut Curry Chicken over rice, garnished with cilantro.

How To Serve Coconut Chicken Curry

• Coconut Curry Chicken is served warm over rice. I prefer Lemon Rice, basmati rice, jasmine rice, or quinoa.
• If you are watching your carb intake, feel free to use this Cauliflower Rice.
• My Naan recipe is perfect because Indian breads are great for scooping up the flavorful curry and provide a wonderful contrast to the spicy and creamy texture.
• Light and fluffy couscous can also be a delicious bed for your chicken curry.
• A tangy rhubarb chutney can add more flavor to your curry dish.

Tips For Making Chicken Curry

• Brown the Chicken: Don’t skip browning the chicken thighs before adding the other ingredients. This can enhance the flavor of the final dish.
• Adjust Heat Level: Feel free to adjust the amount of chili powder, curry powder, or other spices to suit your family’s taste.
• Use Full-Fat Coconut Milk: Using full-fat coconut milk will provide a richer, creamier curry. Light coconut milk can also be used, but the result may not be as rich.
• Serve Immediately: For the best texture, serve the curry immediately after preparing it.

Storing Leftovers

• Once the chicken has completely cooled, it can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheating Coconut Chicken Curry is easy-peasy! I prefer to reheat it covered, in the microwave for convenience, but you can also reheat it on the stove over medium heat. Serve once it’s warmed throughout.

More Instant Pot Chicken Thighs

• Instant Pot Lemon Butter Chicken Thighs
• Instant Pot Sticky Chicken Thighs
• Instant Pot Honey Garlic Chicken

ENJOY!