Coconut Curry Chicken (Instant Pot)

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This cozy coconut chicken curry is a simple pour and cook recipe that takes minutes to make!

instant pot coconut chicken curry

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 likeMom 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
instant pot coconut chicken curry

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.

instant pot coconut chicken curry

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!

instant pot coconut chicken curry

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.

Instant Pot Coconut Chicken Curry

instant pot coconut chicken curry

Instant Pot Coconut Chicken Curry

4.95 from 59 reviews
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Ingredients
 

  • 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

Instructions
 

  • 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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instant pot coconut chicken curry

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Timothy ODonnell says

    Good Morning. I was curious to know if the 5 minute cock time remained the same if I double the recipe or should I increase the cook time? If so what should the new cook time be? I’m serving this to a large group tonight. Thanks in advance – Tim

    • Nina Foley says

      Yes I do often as I’m not so prepared! I always forget how much extra time to keep the pressure on and have to scroll far down to find the info.

  2. Jeanell says

    5 stars
    I want to thank you for sharing this wonderful recipe. I’m currently 8 months pregnant and found this recipe during my first trimester when I was battling extreme exhaustion. I never eat out and make all my meals from scratch, and it was so nice to find such a flavorful recipe that required minimal effort. I add frozen peas at the end and use the saute mode to finish cooking them. Otherwise, I follow this recipe exactly as written and it never fails. Thank you!

  3. Saskia De Quaasteniet says

    5 stars
    Oh my, this was delicious, flavorful and with just that tiny amount of heat that I like. I used fresh ginger, fresh pressed garlic and added minced onion. Definitely fresh cilantro! So simple and easy. It’s a keeper for sure. Thank you.
    I recently used a beet recipe of yours and it was nice too. So now you are saved in my online recipes 😊

  4. Anjali says

    Ashley, there are a lot of Indians too- well, at least one- who’d like to try your recipes. But Instant Pots aren’t common here, pressure cookers are. Want to try yr chicken pulao and this recipe, so: 1. How do I modify the cooking for a PC vs an IP? 2. What can I sub for curry powder (we only get imported brands here – as you say, no Indian home uses curry powder, though we all have versions of masala powders – goda masala, punjabi garam masala, ‘,saaru pudi’ etc. Thanks!

    • Ashley - My Heart Beets says

      Hi Anjali! I don’t know the times for a regular pressure cooker but I’m hoping another reader will be able to help! As for curry powder, I think an imported brand would be fine – I believe 24 Mantra is an Indian brand, do you have access to that there? Simply Organic is also a good brand.

  5. Anita says

    This is one of our most favourite recipes!! It is so easy, yet incredibly flavorful!! Even better the next day! This is my definite go to recipe after a busy day! Thank you so much Ashley for yet another great recipe!!

  6. Yamini says

    5 stars
    Wow!! This is surprisingly good… I like my authentic Indian food so I was shocked that curry powder could taste so good. I wouldn’t say this tastes like Indian food, more like Thai food, but either way YUMMY!!!
    Have you ever made this with fish, like Salmon? And if so, how would you adjust the cook time?

    • Ashley - My Heart Beets says

      Thanks, Yamini! I’m glad you gave this a try and liked it! And completely agree – it’s by no means authentic with the curry powder in there, but it is good lol. I haven’t tried this with fish but I bet it would be good 🙂

  7. Carla D Laskey says

    5 stars
    Made this for our family tonight and it was a hit! Very flavorful, delicious and so stinkin’ easy to make:-D! I’m definitely adding this recipe to my go to list. Thanks for sharing!

  8. Sara Maurer says

    New to Instant Pot (looking for my first IP recipe!). This sounds great. Would it be possible to double the quantity? If so, longer cook time? If it’s not a fair question to ask, I understand. Thanks!

    • Ashley - My Heart Beets says

      Hi Sara! I haven’t doubled this particular recipe but I’m sure it’s possible – typically I’d suggest doubling all of the ingredients and keeping the cook time the same (the pot will take longer to come to pressure due to more content in the pot, so there’s no need to adjust the cook time). Hope that helps – let me know how it goes 🙂

  9. Devayani says

    5 stars
    Truly amazed at how something so easy to make can taste so delicious. Made using chicken breast and the curry powder aroma paired with coconut was amazing. Came together super quickly and was a big hit!

  10. Diane says

    This was so good! I received a sample of curry powder with my latest Penzey’s order – I’ve never made anything with curry powder before so was searching for an easy / quick recipe and yours came up. This was so easy and delicious! I did the pot in pot method to cook rice at the same time. We’ll definitely make this again!!

  11. Emily says

    Is it authentic? No… but it’s so easy and tasty! I have made this recipe so many times, especially weeknights! I always have cubed chicken in my freezer and it works great here. Thank you, Ashley!

  12. Lorrraine McCall says

    5 stars
    So delicious. Honey Bun almost licked the Instant POT – after he ate 3 bowls. And it’s so easy. I will add more garlic, perhaps some additional coconut and fresh ginger (and a curry leaf) on the next batch. We love Keralan cuisine. I’ve made many of your recipes, Ashley and love how easy you make everything. So grateful.

    And if it’s okay, I want to put in a plug for your cookbook. I really learned a lot from reading the notes. I really wanted to do something to support you and say thanks for all you’ve given us with this awesome site.

    • My Heart Beets says

      Lol! Love that he loved it so much, haha! I’ve been thinking of making a Keralite pour and cook recipe – I’ll have to give that a try soon. And thank you so much for the kind words and support, I really appreciate it 🙂

  13. Lisa says

    5 stars
    I absolutely love this recipe, I have made it several times and can’t get enough of it. It is so easy and so tasty, well done!

  14. Louise Lomas says

    I made this recipe tonight and loved it but mine did cuerdle. I used a can of coconut milk and a box of cream of coconut. Could this be why?
    Love the taste so need to perfect it next time.

  15. Steve says

    It came out good but didn’t taste like coconut at all. Is there something I can add to give a slightly stronger coconut taste that won’t mess up the recipe? Maybe shredded coconut or coconut oil?

  16. Nonni says

    5 stars
    Thank you for the great recipe. I actually came across it while searching “coconut milk and chicken instant pot.” Usually I don’t read the blog parts of the recipes, but you’re hilarious. Thanks for that. I’m half Sri Lankan and your comments about curry powder are on point. When someone says, “Oh here is some authentic Sri Lankan curry powder,” I would think to myself, “Really? Isn’t curry powder a blend of spices particular to a family and region of a country?” Anyway, thank you for the great recipe and tips. Congrats on your beautiful family. I’m a mom of five littles who love curry so I’m thankful for you who have paved the path before me in this recipe.

  17. Bill Milo says

    5 stars
    Thanks for this deliscious recipe! It came out wonderful.
    I added a 1/4 can of bone broth to clean out the coconut mik can and this would also make the basis for an awesome soup!

  18. Ritu says

    5 stars
    Fantastic and easy. This dish is so flavorful and feels indulgent. Hubby loved it and my 1 year old! Thanks Ashley! I usually make the Thai coconut one which we also love but this was delicious also!

    • My Heart Beets says

      Hi Brett, yes this is true in the US, however, in Australia I believe that 4 tsp = 1 tbs. I do list tablespoons in some cases, especially with spices where it doesn’t really matter. In this particular recipe, with most bottles of curry powder, it’s hard to fit a tablespoon through which is why I list teaspoons. To be honest, I probably give way too much thought into how I write my recipes – it’s always nice to hear feedback though.

  19. Maya says

    5 stars
    This is so good and easy! Made it yesterday and added potatoes like some others suggested. Big hit in my house with the kids and husband. Thank you for another great one!

  20. Betty says

    Can’t wait to try this when my family comes into town this weekend. How many potatoes would you suggest adding to it?

    • My Heart Beets says

      Hi Betty, I would probably add a pound of yukon golds to this (whole) to the top of the curry then cut them up after cooking and add them back into the curry. Let me know what you think!

  21. Holly says

    3 stars
    Haven’t tasted it yet but the experience so far has been very frustrating. First attempt it wouldn’t come to pressure. Added liquid. Second attempt got a burn notice. Over an hour later and still no dinner. I’ve been cooking 2-5 recipes a week in my instant pot for the past 2 years. I’ve never gotten had it fail to seal/reach pressure or had a burn notice before.

  22. Martha Slaughter says

    5 stars
    We started making this a couple of months ago. It’s delicious, and we make it almost every week now.

    We love veggies, so we try to add them to all the curry dishes. We started with snow peas, but the Instant Pot destroyed them! They still tasted good, but no texture. And then we thought maybe peppers and broccoli. Eh. But then, sliced mushrooms and frozen spinach! Holy cow, is it good!!!!

    We use 5 lbs of chicken, 2 pints of mushrooms, a package or two (depending on size) of frozen spinach, 3 cans of coconut milk and spices. We cook for 12 minutes and serve over Basmati rice usually. It makes enough for dinner and several lunches for my husband and me. So great!

  23. Mike S. says

    I rarely comment on a blog, this is now almost a weekly item I cook. I had guests over and they said wow you must have spent so much time on this, it’s amazing. If they only knew LOL. The base recipe is perfect. I do play around with different amounts of fresh ginger and fresh garlic and some times add minced onion. Great blog, I never checkout our your other recipes but booked mark 5 more to try.

    • My Heart Beets says

      Hey Mike! Happy to hear that you like this recipe so much 🙂 Thanks for leaving a comment to let me know! Can’t wait to hear what you think of any other recipes you try from my blog!

  24. Ohmika says

    5 stars
    Your one pot recipes have really made our weeknight dinners and lunches quick, tasty and nutritious. Thank you for sharing such wonderful and easy recipes. Cannot believe that I am cooking these recipes at home here in Chicago when I ate most of them in restaurants back in India. This one along with Kali Mirch chicken and Hariyali chicken are cooked in rotation every weekend.

  25. Ms. Budeiri says

    Hi there,

    I would really like to make this recipe but I only currently have chicken drumsticks and thighs on the bone.

    How would you suggest adjusting the cooking times?

    Thanks!
    Anita

  26. Manal says

    5 stars
    Just made this! It’s super delicious! I think it would also taste lovely served over ramen or rice noodle. I might do that instead of rice.

  27. Rebecca says

    5 stars
    Quick and delicious. I used chicken breasts, fresh garlic and added 2 cubed sweet potatoes. Thanks for this delicious and fast meal. Definitely a go to meal for me when I have chicken and coconut milk on hand.

  28. Allison says

    5 stars
    Really delicious. Made it exactly as written but doubled it. I used frozen chicken thighs cooked for 10 minutes and naturally released for 10.

    One of the best cooking tricks I’ve ever discovered is you can use a little hand mixer to shred chicken (instead of forks) and it takes like 10 seconds! I took out the chicken, shredded it with my mixer, added veggies to the broth and cooked them on sauté and then added the chicken back. So easy and delicious, thank you!

  29. Geoskimom says

    5 stars
    This is easier than easy—boxed brownie mixes are far more difficult. Dump spices (omitted the cayenne for a mild sauce and skipped the cilantro) and milk in the pot. Add chicken and swirl to blend the spices and coat the thighs. Cook (maybe a little longer if you use bone-in thighs). I stir fried a frozen package of Asian veggies and served the curry and veggies over noodles.

      • Geoskimom says

        This has become my go-to recipe. Everyone loves it. It is so easy. We prefer it mild so I now use half the curry powder and garlic powder and just a shake of red pepper flakes instead of cayenne. It works just as well with chicken breasts as with thighs. Sometimes I throw in veggies such as sliced carrots or onions or peas. Wondering how pineapple would work? Maybe next time I’ll try it. Thanks so much for getting us started.

        • Ashley - My Heart Beets says

          That’s so great to hear! Thanks for letting me know how much you like this recipe 🙂 I haven’t tried this with pineapple but that sounds like it’d be great with the coconut – please let me know how it goes!

  30. Caroline Hoste says

    What spices would you use if not curry powder? I stocked up on traditional Indian spices from our local Indian store and am interested to use them. As a Brit who grew up on exquisite curries I understand the blasphemy of curry powder 🙂

    You have done such a great job with your blog and have a very natural written style.

    Thank you so much and blessing to your family during this difficult time.

  31. Katie says

    Hello! I like to make this with frozen veg (onion, carrots and yellow pepper) and cooked chicken. How many minutes do you suggest? Thank you x

  32. Janine Grass says

    5 stars
    I made this with lite coconut milk, turkey breast, and portobello mushrooms. It was divine and so easy! Thank you for this recipe!

  33. Renee says

    5 stars
    My almost 4 year picky eater loves it! Took a lot of coaxing to get her to try it the first time, but she is hooked!! Will try this with some Channa and aloo next time. Thanks for this lazy curry cook!

    Thank you!!!

  34. Jeff says

    5 stars
    This is SO SIMPLE and is crazy delicious. I always run out of the curry because I keep going in and eating another spoonful! I love making curries from scratch and there is a difference but using the premixed curry spice and the time this recipe takes (30 minutes from start to table) makes this a more than acceptable substitute. It’s really delicious. I’m thinking of just making the sauce and keeping it in a jar!

  35. Jessica says

    5 stars
    I love this recipe! Do you think I could double it in the instant pot for a large group? Or will that mess up the flavoring/cook times. Thanks for your help!

    • My Heart Beets says

      Hi Jessica, I think it’ll be just fine! I haven’t doubled this particular recipe but I double chicken curries all the time and they turn out great. Double all of the ingredients and leave the cook time the same (the pot will just take longer to reach pressure due to more content in the pot).

  36. Cheyanne says

    We were licking the plates with this recipe! Even used left over sauce on another dish! So I want to make it tonight but I was wondering if I could use chicken drumsticks? How long should I cook it for?

  37. Ramona says

    5 stars
    This dish was a winner tonight with my family. I doubled the recipe and served with side of California blend vegetables. I added more red pepper and kosher salt after cooking.

  38. Duarte Bruno says

    Same here.
    I used boned Thighs.
    Meat/stew for 10m as I couldn’t believe it would be ready in 5 (this is just my second use of a pressure cooker).
    They turned out pretty good even though a bit watery, because I dropped the whole coconut milk can including the coconut water from the bottom, instead of just the coconut cream as I do when I cook curry on a pan.
    Is there a better way to loose the excess water from the vegetables (tomato/onions) ? The sauté mode? Will it take much longer?

      • Taunisha says

        5 stars
        This is a keeper! =) I followed the recipe pretty much exact except used a little more than 2 lbs of chicken. My chicken thighs were frozen so I followed the other commenter’s recommended cook time of 10 min plus 8 min NR and it worked great. I also used a small amount of corn starch to thicken it up just a tad at the end (just preference). We served it with jasmine rice and sauteed green beans.
        Such a quick, easy and delicious meal that everyone enjoyed! I might play with it and add a few more things next time (I think bamboo shoots, bell pepper and maybe a squeeze of lime would be delicious additions!)
        Thank you!

  39. talisa Renee herbert says

    This definitely looks yummy I’m gonna give it a try tonight.

    I have Thai chilli peppers little red ones do you think it would be too much if I added those

  40. Shravan says

    5 stars
    Tried this last night, and it was fantastic. It took about 5 minutes to prepare, which I’m a huge fan of. I think my favorite thing about this recipe is that the chicken was perfectly cooked (juicy) using your instructions. Thanks!

  41. Jen says

    5 stars
    Delicious!! I made the recipe exactly as instructed but made it with 2 pounds of chicken. There was plenty of sauce. I used 1/8 teaspoon of cayenne and the spice was perfect! My guests and I loved it!!

  42. Clara-Marie says

    Would it still be creamy if I sub the coconut milk for heavy cream? If so, how much should I put in? This recipe sounds delicious by the way!(:

    • My Heart Beets says

      Hi Clara, heavy cream is much “heavier” than coconut milk so you’ll want to use less – I’m just not sure how much. It’ll also change the flavor of the dish – it may still be good but I haven’t tried it this way so I’m not sure. Let us know if you do!

  43. Ashley says

    5 stars
    This was delish! I used two chicken breast and cooked for 10 mins and used natural release. I wanted to thicken the sauce so I then used sauté for a few mins and added a little cornstarch. The chicken so so tender and juicy. The dish was spicy, I may have added a little too much cayenne but still ate it all! Love how quick and easy this is!

  44. Teryl Knight says

    5 stars
    I made this tonight in my new instant pot and my God was this fabulous!! It was the perfect amount of spices! I also used your recipe for jasmine rice and it turned out so perfect! I wish I had doubled the recipe though because I would have this for lunch and dinner for days!! I added in bamboo shoots and carrots but if you have any other suggestions to add to the curry that would be appreciated! It was so yummy!!

    • My Heart Beets says

      Teryl, that’s so great to hear!! Glad you made and liked the jasmine rice too 🙂 Love the idea of adding bamboo shoots and carrots! I’ve also tried this with mixed frozen veggies, arugula (added at the end) and potatoes (added after cooking chicken then did an additional 4 min, QR). I think the chicken and potato combo was my fav – let me know if you try it!

  45. Corwin says

    Have you done this recipe with adding potatoes into it as well. And if yes, how would you suggest factoring in potatoes into the time of cooking? Without potatoes, the 5 min with raw chicken is good enough to cook? Wow!

    • My Heart Beets says

      Corwin, yes – potatoes are so good with this! You may want to adjust the curry powder at the end if you feel it needs more with the potatoes. When I add potatoes, I actually first cook the chicken, then add halved small/medium potatoes (or quartered large) and pressure cook for another 4 minutes with a quick release. And actually, as I’m writing this I’m thinking you can also probably add whole potatoes right along with the chicken and cook it all together, then remove the potatoes and chop and shred the chicken and mix it all together. I may have to try that this week, ha. Let me know what you think! And yes 5 minutes with a 10 min natural release is the right amount of time!

  46. Maryann Raj says

    Hmm, mine looks and tastes like a spicy chicken broth with shredded chicken:-/. Wonder what I did wrong as it’s not creamy and thick like yours. I followed the recipe to the T.

  47. Nick says

    5 stars
    I made this using a crock pot and followed your recommendation to add 1/2 C water. I also let it simmer covered for nearly an hour, to ensure the chicken thighs cooked thoroughly.

    It was amazing! So easy and so delicious.

  48. Pam says

    5 stars
    This is so good! And so so easy! My chicken thighs were still mostly frozen so I increased the pressure cook time to 9 minutes and it perfect. I also had no cayenne pepper so didn’t add that. The curry flavor was just right and so yummy. One more thing I changed was adding some chopped bok choy. I had it on hand so I thought why not? I added it to the soup after I shredded the chicken and let it simmer for a few minutes. Delish! Thanks for the recipe!

  49. Mark says

    I’m going to give this recipe a try tonight! I want to add chunks of potato. How do you think I should adjust the cooking time to accommodate the potato addition? Thank you!!!!

    • My Heart Beets says

      Hi Mark, I actually made this with potatoes the other day and it was really good! I made the chicken and then added the potatoes later – 4 minutes then quick release. I think if you used whole potatoes you could do it all at once.

  50. Stacey says

    4 stars
    I used a lite coconut milk, bone in chicken thighs, added carrots, a diced onion, red pepper and spinach. Increased the curry powder to 1.5 tbsp and thickened it with some cornstarch. It was delicious. I wish it was a bit creamier and sweeter which may have happened if I used regular coconut milk. But i still really enjoyed it.

  51. Fatima says

    Hi Ashley, thanks for all your amazing recipes. If I want to add potatoes, do I just chop them up and add them or do I need to alter the cook time?

    • My Heart Beets says

      Hi Fatima! I bet potatoes will be great in this – someone else actually just asked about adding them! I would cut the potatoes in half – they should cook in the same amount of time. You may need to adjust spices at the end if needed, that’s it! let me know how it goes 🙂

    • My Heart Beets says

      Samantha, that sounds like a great idea! Just cut potatoes in half, they should cook in the same amount of time 🙂 You may need to adjust the seasonings afterwards – maybe a little extra curry powder. Let me know how it goes!

  52. Jen says

    Made this for dinner tonight. Was a hit with family. Will add to my regular rotation. Can I add a little lemon juice to it? Will it curdle the coconut milk?

  53. Stephanie says

    I don’t have enough chicken breasts, I have about 1lb instead 1.5 lbs. I’m thinking of adding a can of chickpeas as a substitute for the missing chicken; would that be okay? Also I have read another comment where someone asked about using fresh ginger and garlic instead of the powder. What if I used minced jarred ginger and garlic? Would that be the same amount as the fresh ingredients?

    I have high hopes for this recipe, if it works out well it’s definitely going to be a go-to meal!

    • My Heart Beets says

      I think it’ll be fine with 1 pound – just a little saucy but adding chickpeas also sounds like a great idea! And yes, if you want to use jarred minced ginger and garlic you can definitely do that. I’d try 2 tsp ginger and 1 tsp garlic and sauté them in oil first if you can. Let me know how that goes!

  54. Anna says

    Hi! I just got my instant pot this week, so I am still feeling my way around, and I am a very reluctant cook. Did I read this right? Just put all ingredients then high pressure for 5 mins? No water? And the coconut milk will not curdle? 😁

  55. Sayee says

    Can we use garam masala instead of curry powder. I am Indian and have never bought curry powder. As you said never never saw anyone in my family using it.

  56. Carolyn Rotter says

    I am intrigued but wonder how one might cook a batch without a pressure cooker. Any idea on how to adapt it? I’ve never used a pressure cooker and I don’t want to start now.

    • My Heart Beets says

      Carolyn, you can make it in a dutch oven on the stovetop! I’d add 1/2 cup water and I’d also cut the chicken so it cooks faster. Simmer for 20 minutes or until the chicken shreds easily 🙂 Let me know what you think!

  57. Vishal says

    Hi Ashley. What kind of coconut milk to use? I used the one from brand Silk which was kept in a cooler section of grocery store. I used the unsweetened one. You mentioned canned milk. Is it different than this?

    • My Heart Beets says

      Hi Vishal, I suggest using canned coconut milk because it’s really creamy and has more fat content than boxed coconut milk (Silk). You can normally find canned coconut milk in the Asian food (Thai) section of the grocery store or with other canned products. I would wait to make this curry until you get canned coconut milk. Let me know what you think when you try!

  58. Florence says

    5 stars
    This recipe received the high honor of being requested as my son’s birthday dinner for his 7th birthday!

    I do use chicken breast with no issue drying out.

    The fact that you can have an exquisite soup that tastes like you chopped and simmered all day in less than 20 minutes is incredible. As busy fall schedules kick into high gear, my budget (and waistline) thank you. Sorry, pizza joint.

  59. Maya says

    5 stars
    So easy, so quick, and very satisfying as the weather is getting cooler here in the Northeast. Thanks for another winning recipe!

  60. Holly says

    Hi Ashley, I wondered if I could substitute fresh ginger and garlic for the powders, and if so, what amounts would you use? Thank you!

    • My Heart Beets says

      Holly, definitely! In fact, it’ll probably taste better haha, I just wanted to share a recipe requiring the least a mount of work possible. If you’re going to go with fresh, I’d sauté the ginger and garlic in some hot oil first. You can double what’s in the recipe – try 2 teaspoons of minced garlic and 1 teaspoon of minced ginger. Hope that helps, let me know how it goes!

  61. Emily says

    Would it be possible to use frozen thighs? Nothing like waiting until the last possible minute to figure out dinner lol.

    • My Heart Beets says

      Emily, lol! I’m sure frozen thighs will work – try 15 minutes NPR. If it’s not done, just add a few more minutes. The good thing with thighs is that they won’t overcook the way chicken breasts will so you can always add more time than you think.

      • Melissa Hart says

        5 stars
        This recipe turned out fantastic! So simple and so good!! I used frozen chicken thighs and cooked them for 10 min on high pressure then natural released for 8 min. Thank you!

    • My Heart Beets says

      Thanks Bina! I haven’t tried it with chicken breast but I’m sure it’ll work! I just prefer chicken thighs because they’re more juicy and also more forgiving in the IP – they don’t overcook as easily. I think a 5 min cook time will be fine for chicken breasts though – if you try, let me know how it goes!

      • Jenny says

        5 stars
        I made this recipe with frozen chicken breast, 5 minute cook time. It turned out perfectly and my family loved it. Thank you so much for this quick, tasty dinner solution ❤️

  62. Elyse says

    Curry powder may not be authentic but I see loads of boxed masalas, which to me, are curry powders.

    Can I try this with broth instead of the coconut?

  63. Paru says

    Can eat substitute any veggie proteins like paneer or tofu? If so what are the Cook times? Thanks as this looks delicious!

    • My Heart Beets says

      Paru, you can use paneer or tofu but no need to pressure cook those things 🙂 I would just heat the coconut milk and stir until the spices are mixed in well – then add the paneer or tofu and cook on sauté mode for 5 minutes. Let me know how it goes!

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