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.
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.
Video
Notes
Mariam says
Hi,
How would you suggest incorporating a bag of frozen spinach to this recipe? Is it feasible?
Ashley - My Heart Beets says
Hi Mariam, I’d add it at the end using the sauté function. I think adding spinach will be a nice addition!
JT says
So bland. No flavor at all. Horrible recipe
Vanessa says
I love this recipe because it’s so easy and I’ve made it a bunch of times now! Thank you for sharing it. =) I’d like to try using chicken breast instead of thighs next time…how many would you suggest to use?
Stephanie Ochoa says
I have now made this numerous times because it is so delicious and so easy. I make a double or even triple batch in my larger Instant Pot and freeze individual portions to have frozen lunches on hand. It is similar to the Deep brand frozen meal but less than 1/3 the cost. (I am fortunate to have an Indian grocery near me, so the spices are much less than at a regular supermarket.) I also sometimes add a vegetable or two, and I also freeze a family meal size container for an easy weeknight dinner with almost no cleanup! Love, love, love this recipe! Thanks!!
Becky says
Did this previously have turmeric in it? I’ve been making it for a couple years now and I could have sworn there was turmeric in it! It even looks less yellow than I remember.
Ashley - My Heart Beets says
The yellow will depend on the curry powder you use as that’s what has turmeric. Did you change brands? You can always add turmeric to anything – it’s a great spice!
David says
Came out delicious. I was a little worried because it was very runny and the coconut fat had separated after opening the lid, but once I’d shredded the chicken and stirred everything up, it mixed back together just fine. There are so many curry recipes that have so many ingredients and steps, so I loved finding this one that’s so simple, yet still tasty.
I also threw in some baby carrots before cooking, and the mild sweetness worked very well with the sauce. I also added a very small amount of cornstarch slurry to get it a bit thicker.
David says
Came out delicious. I was a little worried because it was very runny and the coconut fat had separated after opening the lid, but once I’d shredded the chicken and stirred everything up, it mixed back together just fine. There are so many curry recipes that have so many ingredients and steps, so I loved finding this one that’s so simple, yet still tasty.
I also threw in some baby carrots before cooking, and the mild sweetness worked very well with the sauce. I also added a very small amount of cornstarch slurry to get it a bit thicker.
Lorraine McCall says
Honey Bun loved this! (me too). I added some Garam Masala and thickened it up a bit with coconut flour mixed with the broth. Like all your recipes, YUM!
Ashley - My Heart Beets says
Lorraine, that’s great to hear! Thanks for letting me know how much you like my recipes 🙂
Carol M Steele says
Wondering how I could do this in my crockpot, my instapot sealing ring isnt going to arrive until Monday!
Thanks!
Rashonda says
This is my favorite comfort food, like the thing I make when the kids are at their dad’s and I don’t have to share. So good!
Jessica says
amazing recipe. I’ve made this regularly for a few years and followed it exactly every time. It’s great for large groups.
Judy says
Ashley for the win, again!
Made this tonight, it was so delicious and so easy.
I will definitely be adding this to my rotation.
I did add peas at the end (I love peas), but followed the recipe exactly.
Love your recipes ❤️
Kristie says
This recipe is AMAZING and SO easy! I’m a full-time traveler and will definitely be using this one when we’re on the road, adapted for the stovetop or oven probably though…. All the ingredients are so easy to find so this is great!!
There were 3 boneless, skinless chicken breasts totally about 2 lbs in my package of chicken so I used 2 cans of coconut milk and doubled all the seasonings.
Turned out spectacular! Thank you!!
Clara Ray says
Amazing! 10/10! We love coconut curry and are always looking for a good recipe. We’ve tried so many. This one was by far the easiest, and the tastiest! Only a few of us like meat/chicken, so we did half chicken and half cubed potatoes and everyone LOVED it! It’s a keeper!
Ashley - My Heart Beets says
Thanks, Clara! That’s great to hear. Thanks for letting me know how much you like this 🙂
Kelley says
So good and so easy! Made it for the first time last week and making it again tomorrow. We love it👍
mama says
Please explain how to make your fabulous sounding recipe without an Instapot, I do not have one. Thank you.
Megan says
Can I double this recipe? I get confused with doubling in the instant pot
Ashley - My Heart Beets says
Yes, double the ingredients but keep the cook time that you set the same. Hope that helps, let me know how it goes!
Sybinta says
Once again a very delicious meal! Thank you so much!
Ashley - My Heart Beets says
Thanks Sybinta!
Debra Hanenburg says
I’ve made a lot of curry chicken recipes and this was the best one we’ve had. My whole family loved it. I tripled the meat but only double the rest of the ingredients. I added some arrowroot flour at the end to thicken it a bit. Served over cauliflower rice for low carb.
Ashley - My Heart Beets says
Debra, I’m so glad you liked this recipe! Thanks for letting me know how it turned out for you 🙂
Leanne says
Absolutely yum 😋 so quick and easy!
I added left over veges at the end and served with basmati rice!
Ashley - My Heart Beets says
I’m so glad to hear that! Thanks for letting me know how much you like this recipe 🙂
Christine says
For me the sauce was a bit too watery- any tips on how to thicken it up?
Ashley - My Heart Beets says
Hi Christine, you can hit the saute button and reduce the sauce that way, or you can make a cornstarch slurry and add it in if you’d like.
Lynda Megan says
This looks delicious. Was looking to do this in a crock pot though. Would you change anything?
Ashley - My Heart Beets says
Thanks, Lynda. I haven’t tried but think it’d work at 4 hours on high.
Ally says
Ashley, I made this today in a pinch since I had all the ingredients on hand. It was so delicious! Keeping this in our weekly rotation. Thank you so much!
Ashley - My Heart Beets says
Ally, that’s great to hear! Thanks for letting me know how it turned out for you 🙂
Kate says
Another awesome recipe! I added in some cashew flour and raisins at the end to boost the flavor.
Ashley - My Heart Beets says
Love the addition of cashew flour and raisins, yum!
Lisa says
Very tasty. I used sliced chicken breast, added veggies: small baby gold potatoes and baby carrots all with same cook time and natural release. A little cornstarch water to thicken. Delicious!
Lisa Dela Cruz says
Just made this recipe for the first time and loved it!! I made a few modifications to the recipe for our family. I made the curry like a sweet butter curry by adding sugar to taste, mixed all my spices/coconut milk in a bowel and cooked for 10 min with a slow 5 minute release. I am definitely making it again. Thank you 😊
Ashley - My Heart Beets says
Lisa, that’s so great to hear! Glad you liked it so much 🙂
Mike says
I make this often my family loves it. My daughter loves when I add potato cubes in pot when I cook it. Which is substitute for rice. Thank you for recipe.
Ashley - My Heart Beets says
Mike, so glad to hear that! Thanks for letting me know how much your family enjoys this 🙂
Protima says
Hi Ashley,
I want to make this tomorrow and prefer fresh garlic and ginger. How much fresh should I use instead of the powdered quantities? Also do I need to increase the salt/spices if adding potatoes? Thanks.
Rashonda says
This is my favorite dish! I could eat the entire pot by myself. It’s such a great comfort food for me.
Ashley - My Heart Beets says
Rashonda, so glad to hear that you like this so much! Thanks for letting me know 🙂
Tara Cameron says
just found you and made ground lamb with potatoes. Wonderful and simple. looked at your other recipes and am going to try them because you really know what you are doing. Love your comments too.
Ashley - My Heart Beets says
Thanks, Tara! Glad I appreciate the kind words 🙂 Glad you liked the lamb – look forward to hearing what you think of other recipes you try!
Carol says
Wanted a quick meal and found this recipe. Happened to have all the ingredients on hand. DELICIOUS!
Ashley - My Heart Beets says
Carol, that’s so great to hear! Thanks for letting me know how much you liked this 🙂
Jesseca Champlain says
Ive made this a few times and its delicious every single time! Referring back to some previous comments:
– I use lite coconut milk. Ive never made it with full-fat coconut milk so I can’t compare, but the lite version is amazing. I don’t find it to be too “liquidy” or watered down. Pairs perfectly with steamed rice:)
– I double the recipe each time. I just double the ingredients but keep the cooking time the same.
– I add carrots and onions (and keep the cooking time the same as well).
I will be attempting to make this again with chicken breasts. Thank you so much for a delicious meal thats SO incredibly easy to make!
Ashley - My Heart Beets says
I’m so glad to hear that you like it so much! Thanks for letting me know how it turned out for you 🙂 I make this with chicken breast sometimes – I do a 10 minute cook time with a natural release and it turns out great 🙂
Jeanine says
How would you adjust the time if you start with frozen chicken?
Maéve says
Frozen chicken thighs cook for 10 minutes and naturally release for 10.
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
Ashley - My Heart Beets says
Hi Timothy, I would keep the cook time the same even if you double up on the ingredients. Hope you and your guests enjoy!
Akasha says
Has anyone tried cooking the chicken thighs from frozen?
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.
Lisa says
Really easy and delicious!
Ashley - My Heart Beets says
Thanks, Lisa! Glad you liked it 🙂
Judy says
Love this recipe! I also add some chunks of carrot and cauliflower in with the chicken. Cooks perfectly.
Ashley - My Heart Beets says
Judy, love that you add carrots and cauli to this! Thanks for letting me know how much you enjoy it 🙂
Jeanell says
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!
Ashley - My Heart Beets says
Jeanell, congratulations on your pregnancy! I’m so glad to hear that this recipe was helpful, thank you for letting me know how much you like it 🙂
Mar says
This recipe is delicious and so easy! The best part is everyone in my family enjoyed it and that includes 3 little boys. Will be making this often! Thank you!
Ashley - My Heart Beets says
That’s so great to hear! Thank you for letting me know how much everyone likes it 🙂
Saskia De Quaasteniet says
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 😊
Saskia De Quaasteniet says
Hmmm, the stars did not show when I wrote my comment… I give it 5 ***** for this recipe.
Ashley - My Heart Beets says
Thank you 🙂
Ashley - My Heart Beets says
Saskia, thank you!! Happy to hear that you liked this so much 🙂 Glad you’re liking my other recipes as well!
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.
Sandhya Verma says
Can I replace the curry powder with Indian Garam Masala?
Ashley - My Heart Beets says
Hi Sandhya, the two are very different in flavor – I haven’t tried this with garam masala so I’m not sure how it’ll taste. If you experiment, please let me know how it goes!
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!!
Ashley - My Heart Beets says
Thank you, Anita! I’m so happy to hear that you like this so much 🙂
Yamini says
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 🙂
Carla D Laskey says
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!
Ashley - My Heart Beets says
Hi Carla, I’m so glad you and your family liked this so much! Thanks for letting me know how it turned out for you guys 🙂
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 🙂
Devayani says
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!
Ashley - My Heart Beets says
Devayani, so happy to hear how much you like this! Thanks for sharing 🙂
Julie says
How many servings does this make?
Ashley - My Heart Beets says
Hi Julie, I’d say 4 servings.
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!!
Ashley - My Heart Beets says
Diane, that’s so great to hear! Glad you tried this and liked it 🙂
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!
Ashley - My Heart Beets says
I’m so glad you like this dish. 🙂 Thanks, Emily!
Lorrraine McCall says
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 🙂
Lisa says
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!
My Heart Beets says
Thanks, Lisa! Happy to hear that you like this recipe so much – thanks for the review!
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.
My Heart Beets says
Hi Louise, I’d just use a can of full-fat coconut milk next time – that’ll hopefully help! I haven’t had mine curdle using that. Glad you liked the flavor!
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?
My Heart Beets says
Hi Steve, you can always add coconut oil – that’ll do it! Btw, most Indian dishes that call for coconut milk are not overly coconutty due to the spices.
Nonni says
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.
My Heart Beets says
Hi Nonni, I’m so glad you and your littles like this recipe! Also, you thinking that I’m hilarious is the best compliment lol!
Bill Milo says
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!
My Heart Beets says
Bill, that’s great to hear! Thanks for letting me know how this turned out for you 🙂
Ritu says
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
Ritu, that’s so great to hear! I’m so glad your kiddo enjoyed this too! Thanks for letting me know how it turned out 🙂
Brett says
3 teaspoons is the same as 1 tablespoon. Might be easier to list as that.
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.
Maya says
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!
My Heart Beets says
Maya, so happy to hear that it was a hit! Thanks for letting me know how it turned out for you 🙂
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!
Lois says
How can I cook rice at the same time?
My Heart Beets says
Hi Lois, you can put a trivet into the pot with a bowl on top – in the bowl, add 1 cup of rice and 1 cup of water. Hope that helps!
Holly says
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.
Michi says
It happened to me as well – the burn sign. Had to dump the food into a another pot and clean the instapot pot. However I realized i messed up. You have to put your meat first then veggies and starches on top. I also added 1/4 cup of water. Hope this helps. It came out delicious for me. I added some potatoes and fresh ginger, onion, and garlic instead of powder.
Martha Slaughter says
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!
My Heart Beets says
Martha, that’s so great to hear! Thanks for sharing and letting me know how much you like this!
Charlene says
Could I use chicken leg quarters?
My Heart Beets says
Hi Charlene, I’m sure that’ll be fine – let me know what you think of the curry!
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!
Ohmika says
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.
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how much you’re enjoying the recipes! 🙂
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
Manal says
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.
My Heart Beets says
Manal, that’s so great to hear! And yum – over noodles sounds great! Thanks for letting me know how it turned out for you 🙂
Liz S says
Hi can i use chicken breast for this instead of thighs ?
Rebecca says
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.
My Heart Beets says
Rebecca, that’s great to hear! Love the sweet potato addition – will have to try that 🙂 Thanks for letting me know how much you liked this!
Allison says
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!
My Heart Beets says
Allison, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂 And thanks for sharing that tip about the mixer!
Geoskimom says
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.
My Heart Beets says
So glad you liked it 🙂 Thanks for letting me know how it turned out for you – love that you ate it 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!
Jamie says
Awesome recipe… plus quick and convenient.
Will be making this again without a doubt.
My Heart Beets says
Jamie, that’s so great to hear 🙂 Thanks for letting me know how this turned out for you!
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.
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
My Heart Beets says
Hi Katie, if the chicken is cooked, try 1 minute 🙂 Hope that helps!
Katie says
Thank you! I’ll let you know 😁 x
Katie says
It worked perfectly and was delicious 😋 we ate the whole lot in one go! Thank you again xx
My Heart Beets says
I’m so glad! Thanks for letting me know how it turned out 🙂
Janine Grass says
I made this with lite coconut milk, turkey breast, and portobello mushrooms. It was divine and so easy! Thank you for this recipe!
My Heart Beets says
Janine, that’s great to hear! Thanks for letting me know how it turned out for you 🙂
Jameelee says
Hi! Have you tried this with low fat coconut milk? if so any suggestions? Thank you 🙂
My Heart Beets says
Hi, I haven’t but I’m sure it’ll still be good – let me know how it goes 🙂
Renee says
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!!!
My Heart Beets says
Renee, I’m so happy to hear that! Thanks for letting me know how much you and especially your 4-year-old like this curry 🙂
Jeff says
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!
My Heart Beets says
Thanks, Jeff! I’m so happy to hear that you like this so much!
amy s owens says
If I add a bag of frozen peas and carrots will it make dish watery? or how do you suggest I cook? thanks
My Heart Beets says
Hi Amy, it’ll be fine 🙂 You can always press the sauté button at the end to boil off liquid if you think there’s too much liquid – that goes for any curry!
Jessica says
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).
Dale says
This sounds delicious! I’m just wondering what the calorie count might be? can’t wait to try it!
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?
My Heart Beets says
That’s so awesome to hear! Drumsticks will work but I’d remove the skin from them first and maybe add 2-3 minutes to the cook time. Let me know how it goes!
Cheyanne Thatcher says
Soo good! I probably won’t use the drumsticks again just because of the extra work. But still tastes great! I am on AIP and it’s so nice to have this added in! Thank you!!
My Heart Beets says
Cheyanne, thanks for letting me know how it turned out! I’m glad you liked it 🙂 Just wanted to check since you mentioned you’re on AIP, have you seen my recipe for nomato masala?
Ramona says
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.
My Heart Beets says
Ramona, that’s great to hear! Thanks for letting me know how your family liked it 🙂
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?
My Heart Beets says
You can always hit the sauté button to reduce liquid 🙂
Taunisha says
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!
My Heart Beets says
Taunisha, thank you for sharing! I’m so glad it turned out well for you 🙂
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
My Heart Beets says
Hope you like it! I’m sure it’ll be good – you’ll just want to use what you think you can handle!
Shravan says
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!
My Heart Beets says
Shravan, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Jen says
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!!
My Heart Beets says
Jen, that’s so great to hear! Thanks for letting me know how you and your guests liked this!
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!
Bonnie says
Absolutely delicious.
My Heart Beets says
Bonnie, that’s so great to hear! Thanks for letting me know how you liked the dish 🙂
Celine says
Wonderful as is any my heart beets recipe. I added a diced potato and green beans. Same cooking time.
My Heart Beets says
Thanks, Celine! I’m so glad you liked it 🙂 Love that you added potatoes and green beans – yum!
Ashley says
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!
My Heart Beets says
Ashley, that’s so great to hear! Thank you for letting me know how it turned out for you!
Teryl Knight says
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!
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!
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.
My Heart Beets says
Sometimes chicken can release a lot of water – but no worries, you can just hit the sauté button at the end to boil off some of the liquid – hope that helps 🙂
Bryan D says
Hi. Great recipe. I used chicken tender strips and it came out perfect. Thank you
My Heart Beets says
Bryan, happy to hear that! Thanks for letting me know how it turned out 🙂
Hayley says
How many servings does this make?
My Heart Beets says
Hi Hayley, I’d say 4-5. Hope that helps!
Nick says
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.
My Heart Beets says
Nick, that’s so great to hear! I’m really glad you liked it – thanks for letting me know how it turned out for you in a slow cooker!
Pam says
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!
My Heart Beets says
Pam, that’s so great to hear! Thanks for letting me know how the chicken curry turned out for you 🙂 Love that you added bok choy – sounds delicious!
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.
Stacey says
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.
My Heart Beets says
Stacey, I’m sure regular coconut milk will make it creamier. Glad you liked it!
Kristen says
Could this be something you cook in the crock pot? If so, what would be the cooking time?
My Heart Beets says
Kristen, I’m sure! My guess would be either high 4 hours or low 8 hours. Let me know how it goes!
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 🙂
Samantha says
I would like to add potatoes to the curry. How would I adjust the cook time?
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!
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?
My Heart Beets says
Jen, so happy to hear that! I’d just add the lemon juice at the end to be safe 🙂
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!
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? 😁
My Heart Beets says
Hi Anna, yup you read it right! Don’t worry, the coconut water won’t curdle! Can’t wait to hear what you think of this!
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.
My Heart Beets says
Sayee, garam masala is going to give it a different color and flavor – to be honest I’m not sure how it’ll taste but if you try, please let me know!
Upstairs Woman says
Hi Sayee, just noting that in my opinion Kitchen King Masala tastes very similar to curry powder – perhaps you could try that?
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!
Minnu Susan says
Hi Ashley , Can I use garam masala instead of the curry powder ?
My Heart Beets says
Hi Minnu, you can try using garam masala but the flavor (and the color) of the curry will be different. If you decide to try, please let me know how it goes!
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!
Holly says
Can this recipe be frozen?
My Heart Beets says
Holly, I actually haven’t tried – my only thought is that the coconut milk might separate a bit or look grainy but it should still taste the same when thawed.
Florence says
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.
My Heart Beets says
Florence, that’s awesome!! Thank you for letting me know how much you and your son like this! Hope he has a wonderful 7th birthday 🙂
Maya says
So easy, so quick, and very satisfying as the weather is getting cooler here in the Northeast. Thanks for another winning recipe!
My Heart Beets says
Maya, I’m so happy to hear that you liked the coconut chicken curry so much! Thanks for letting me know how it turned out for you 🙂
sne3103 says
Would this work with light coconut milk?
My Heart Beets says
Yes it’ll work it just won’t be quite as creamy!
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!
Holly says
Great, thanks a million, Ashley! I am making this right now and will let you know how it turns out with the fresh garlic and ginger!
Holly says
This recipe turned out perfect with fresh garlic and ginger! Another winner! 🙂
My Heart Beets says
Holly, thanks for the update!! I’m so happy to hear that 🙂
Anu says
Do you think I can make this with beef? More seasoning for beef maybe?
Thanks
My Heart Beets says
Anu, I’m sure! You can add curry powder to taste at the end too!
Anu says
How do I double this recipe?
My Heart Beets says
Hi Anu, I haven’t tried doubling this one but usually I just double all of the ingredients and keep the cook time the same. Let me know how it goes!
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
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
Melissa, I’m so glad you liked it! Thanks for letting me know how it turned out using frozen chicken thighs 🙂
Rebecca says
On my list for this week 🙂
And I feel your pain – my son turned 4 this week. All of the feels are appropriate.
My Heart Beets says
Happy 4th birthday to your son!! I hope you all love this dish 🙂
Stephen says
This was so good! I followed the instructions exactly and it turned out perfect. Thank you!
My Heart Beets says
Stephen, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Sandy says
If you make it with boneless skinless chicken breast would it still be a 5 min cook time?
My Heart Beets says
I haven’t tried it with chicken breast but I’d keep the same cook time. If you try, let me know how it goes!
Emery says
I did it with chicken breasts last night and did 10 minutes on my Instapot’s “meat/stew” setting – it was perfect.
My Heart Beets says
Emery, happy to hear that 🙂
Kellie says
If I double the recipe, do you double the cookimg time?
Bina says
Looks lovely. Can you use chicken breast instead of thigh. Thanks
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
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 ❤️
My Heart Beets says
Jenny, that’s really great to hear 🙂 Thanks for letting me know how it turned out with the frozen chicken breast!
Vertika says
Seems like a super easy recipe…. do share steps for non IP users…. cooking the regular way.
My Heart Beets says
Thanks! You can make this in a dutch oven/pot over the stove too, it’ll just take more time to cook the chicken. Just cover and simmer for 20 minutes 🙂
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?
My Heart Beets says
Hi Elyse, it won’t be creamy without the coconut milk but you can try! Let me know how it goes if you do.
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!