This cozy coconut chicken curry is a simple pour and cook recipe that takes minutes to make!
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.
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.
When to make this coconut chicken curry?
- 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 judgement).
- 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.
Serve this coconut curry with basmati rice and maybe a side of roasted broccoli. You can also stir some leafy greens into it!
- 1 ½ pounds skinless and boneless chicken thighs
- 1 (14 ounce) can 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.