This cozy coconut chicken curry is a simple pour and cook recipe that takes minutes to make!
What is coconut chicken curry?
You need very few things to make this curried chicken dish: chicken thighs, canned coconut milk, and spices. That’s it.
And that is precisely why this meal should be on your weekly dinner menu this fall/winter. It’s cozy and comforting and delicious AND easy.
How to make coconut chicken curry:
When I say easy, I mean SILLY simple. Like, pour a few ingredients into the instant pot and cook for 5 minutes (with a natural pressure release).
I mean honestly, this recipe doesn’t even require a recipe. But I’ve written one up anyway because we’re friends and I’m willing to hold your hand through even the silliest of simple recipes. One day, when you’ve made this a few times, you’ll be like “
Mom Ash, I’ve got this. I don’t need you anymore.” And I’ll probably cry a little when that happens. But I want that for you… you know, to be able to do things on your own, without me.
Oh, did I forget to mention that my son is turning three this weekend? Feeling lots of feelings today… about life, about coconut chicken curry, the usual, etc.
Chicken Curry Ingredients:
- Chicken Thighs
- Coconut Milk: use full-fat canned coconut milk.
- Curry Powder
- Other Spices: salt, garlic powder, ground ginger, black pepper, cayenne
- Cilantro: optional for garnish
When to make this coconut curry chicken?
- when you’ve lost track of time and need to put dinner on the table in like 15 minutes.
- when you’re too exhausted to cook.
- when you just want to be lazy and do literally nothing (no judgment).
- when you want good food but don’t want to actually cook it.
It’ll take you more effort to find a place on a food delivery app than it will to make this dish. Seriously. You can have this coconut curry done in less time than it takes to decide what to order, let alone waiting for your food to actually arrive. You know the effort it takes you to get up from your couch to go and answer the door for the delivery? That’s the same amount of energy you’ll expend making this dish. Really.
What’s the deal with curry powder? is it Indian? (no).
I have some feelings about curry powder (I mean, what don’t I have feelings about today…).
If you happen to ask your Indian mother where she keeps her curry powder, she will one hundred percent look at you like you’re crazy. Ask me how I know.
There’s no such thing as “curry powder” – at least not in Indian kitchens. Curry powder is a British invention but it is Indian inspired. You can read all about curry powder in this post that I wrote a while back.
So back to my feelings.
I think curry powder is an awesome spice blend. The flavors are familiar and it’s quite tasty. But I do kind of roll my eyes when I see/hear others calling an Indian recipe “authentic” while using curry powder in the ingredients. You just can’t do that, you guys. You cannot make butter chicken with curry powder. You cannot make tandoori chicken with curry powder. You can, however, share a super delicious recipe that tastes Indian but isn’t and use curry powder.
Gosh, curry powder is complicated. Bottom line: it’s a great spice blend, but you’re not going to find an authentic dish calling for curry powder in any Indian home/restaurant.
So this (obviously) isn’t an authentic Indian recipe. Not even close. But it’s tasty.
What to serve with coconut chicken curry:
Serve this coconut curry with basmati rice and maybe a side of roasted broccoli. You can also stir some leafy greens into it!
Can I make curry with regular milk?
I’ve only made this recipe with canned coconut milk but I do not think regular milk will work well here. I’d suggest sticking to coconut milk for this curry.
How do you make chicken curry from scratch?
I’m guessing that you’re asking this question because you’re looking for authentic chicken curry. Well, this is not it. This coconut chicken curry is a dish that I made up – it’s extremely delicious, but not a dish you’d typically find in an Indian home. If you’re looking for authentic chicken curry, here’s my mom’s Punjabi chicken curry, and here’s my simplified instant pot version of her curry.
How can I thicken a curry without flour or cornflour?
Guess what! There’s no flour or cornflour in this recipe! But to answer this question, to thicken a curry, you can always just saute to boil and reduce the sauce until it reaches your desired consistency.
Chef’s Tips for Chicken Curry Recipe
Honestly, if you can follow the simplest of directions, then you’ve got this. But here are a few tips.
- Use the ingredients listed and don’t make substitutions. For example, this recipe calls for canned coconut milk – do not use another type of milk.
- I prefer this dish with chicken thighs but if you want to use chicken breast, do a full natural release.
- I get a lot of questions about adding potatoes, if you want to do this, add them in whole. I’ve made this many times using small potatoes and it turns out great.
- You can always stir in some leafy greens at the end if you’d like.
- Serve with my plain basmati rice – it’s perfect with this curry.
- 1 ½ pounds skinless and boneless chicken thighs*
- 1 14 ounce can full-fat coconut milk
- 3 teaspoons curry powder
- 1 ½ teaspoons salt adjust to taste
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- ⅛ – ¼ teaspoon cayenne adjust to taste
- Cilantro optional
- Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure (or NPR for 10 minutes, then release pressure).
- Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
- Garnish with cilantro and serve with basmati rice if desired.
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