Go Back
–+ servings
a bowl of coconut chicken curry with a side of jeera rice
Print

Instant Pot Coconut Chicken Curry

Looking for a quick and easy dinner that doesn't skimp on flavour? This Instant Pot Coconut Chicken Curry has got you covered. Mildly spicy and oh-so-creamy, it's the ultimate comfort food that's perfect for any night of the week.
Course Main Course
Cuisine Indian, South Indian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings 3 people
Calories 577kcal
Author Richa

Ingredients

Marinade:

  • 500 grams Chicken bone-in curry cut pieces or boneless chicken thighs
  • ½ teaspoon Salt
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Chilli Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Jeera Powder

Curry:

  • 4 tablespoons Oil preferably coconut oil
  • 1 tablespoon Ginger Garlic Paste
  • 3 Onions thinly sliced
  • 2 sprigs Curry Leaves
  • 3 Tomatoes finely chopped
  • ½ teaspoon Chilli Powder
  • 1 teaspoon Pepper Powder
  • 2 teaspoon Coriander Powder
  • ¾-1 teaspoon Salt
  • 2 Green Chillies slit lengthwise
  • ½ cup Water
  • 1 cup Coconut Milk divided
  • ½ teaspoon Garam Masala
  • 2 tablespoons chopped Coriander

Instructions

  • In a mixing bowl, combine all the ingredients listed under marinade. Add the chicken pieces to the marinade. Mix well to coat the chicken pieces. Set it aside for 15-20 minutes.
  • Turn on the Instant Pot and select SAUTE mode. Add oil to the pot and let it heat up.
  • Add ginger garlic paste and onions and fry the onions until they turn evenly brown, about 3-4 minutes.
  • Add the marinated chicken pieces to the Instant Pot. Toss the chicken for 2-3 minutes until lightly browned.
  • Add tomatoes, chilli powder, pepper powder, coriander powder, and salt to the pot. Sauté and cook for 3-4 minutes until the tomatoes start to get pulpy.
  • Add curry leaves, green chillies, ½ cup coconut milk, and ½ cup water to the Instant Pot. Mix well and bring it to a slow boil. Put the lid on the Instant Pot and turn the valve to sealing.
  • Press MANUAL and pressure cook on HIGH for 8 minutes. Let the pressure release naturally for 10 minutes. Manually release the remaining pressure, if any.
  • Add the remaining coconut milk and garam masala to the pot. Allow it to simmer for 2 minutes. Top with chopped coriander and serve hot!

Video

Nutrition

Calories: 577kcal | Carbohydrates: 22g | Protein: 19g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1151mg | Potassium: 834mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1518IU | Vitamin C: 45mg | Calcium: 87mg | Iron: 5mg