Let me tell you about a dish that never fails to hit the spot—Coconut Chicken Curry. It’s creamy, it’s flavorful, and it’s packed with those bold spices that make South Asian cooking so special. Over the years, this dish has traveled the world, taking on different forms. From Southern India’s coconut-laden curries to East Africa’s Kuku Paka, the variations are endless. My version? A simple, modern take that’s easy to whip up in an Instant Pot—no sweat, no stress.

The best part? It’s a one-pot recipe that doesn’t skimp on flavor. No need to spend hours over the stove. Whether you’re new to cooking or know your way around the kitchen, you’ll love how straightforward this is. Serve it with rice or naan, and you’ve got a meal that feels like a warm hug on a plate.

Quick Recipe Snapshot

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Skill Level: Easy

Grab These Tools:

• Instant Pot (or electric pressure cooker)
• Knife and cutting board
• Measuring spoons and cups

Pro Tip:

Want to save time? Chop your ingredients or marinate the chicken ahead of time. The curry also keeps well—store it in the fridge for up to 3 days or freeze for 3 months.

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What You’ll Need

Main Ingredients

• 1 tbsp ghee or oil
• 1 tsp cumin seeds (optional)
• 1 cup yellow onion, diced
• ½ tbsp ginger paste (or grated fresh ginger)
• ½ tbsp garlic paste (or minced fresh garlic)
• 1 cup tomato puree (use canned or blend 2 fresh tomatoes)
• 1 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
• ¼ cup water
• 1 cup full-fat coconut milk (unsweetened)
• 1 tsp garam masala
• 1 tbsp lime juice
• A handful of fresh cilantro (for garnish)

Spices to Have on Hand

• 1 tsp ground cumin
• ½ tsp turmeric powder
• 1 tsp Kashmiri chili powder or paprika (add more or less to taste)
• 1 tsp coriander powder
• 1 tsp salt

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Swap This for That

• Chicken thighs: Prefer something leaner? Use chicken breasts. Or try shrimp for a seafood twist.
• Tomato puree: No puree? Blend fresh tomatoes instead.
• Coconut milk: Light coconut milk works, but full-fat is creamier.
• Ghee: Swap it with neutral oils like vegetable or avocado oil.

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How to Make It

Step 1: Wake Up the Aromatics

Set your Instant Pot to sauté mode. Add ghee or oil—once it’s hot, toss in the cumin seeds (if using). Let them pop for about 30 seconds. Next, add the onions, ginger, and garlic. Cook for about 3 minutes, stirring often, until the onions are soft and golden.

What to look for: The onions should smell sweet and caramelize slightly. That’s your flavor foundation.

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Step 2: Build Those Flavors

Add in the tomato puree along with all the spices (cumin, turmeric, chili powder, coriander, and salt). Stir it well. Cook for 2–3 minutes until the mixture thickens. If your pot tends to give you a “burn warning,” skip adding the tomatoes now and sauté them later with the chicken.

Pro tip: Don’t rush this step. Cooking the spices in oil really brings out their depth.

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Step 3: Brown the Chicken

Drop in your chicken pieces and coat them in the spice mixture. Sauté for about 3–4 minutes. You just want a light sear.

Look for this: The chicken should turn opaque but doesn’t need to be fully cooked yet.

Step 4: Pressure Cook It

Pour in the water, give it a little stir, and turn off sauté mode. Close the lid, set the vent to sealing, and pressure cook on high for 4 minutes. Once it’s done, manually release the pressure.

Bonus tip: Quick-release keeps the chicken tender and juicy.

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Step 5: Finish with Coconut Milk

Open the lid and stir in your coconut milk and garam masala. Switch back to sauté mode and let the curry simmer for 4–5 minutes so the sauce thickens.

Want it thicker? Mix 1 tbsp of cornstarch with a few spoonfuls of curry sauce. Stir that back in for extra body.

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Step 6: The Final Flavor Boost

Turn off sauté mode. Add a squeeze of lime juice—it brightens up the flavors. Garnish with fresh cilantro, and you’re done!

Pro tip: Lime juice cuts through the richness of the coconut milk beautifully.

Make It Your Own

Diet-Friendly Tweaks

• Vegan option: Swap chicken for tofu or chickpeas.
• Gluten-free: It’s already naturally gluten-free! Just double-check your spices.

Spicy or Not?

For mild heat, reduce the chili powder. Want more kick? Add extra Kashmiri chili powder—it’s flavorful without being scorching.

Add Veggies?

Throw in some zucchini, spinach, or even sweet potatoes for extra nutrition.

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How to Serve & Store

Serving Suggestions

Serve this curry over fluffy basmati rice or with soft, warm naan bread. Want something cooling on the side? Try cucumber raita or lightly pickled onions.

Storing Leftovers

• Fridge: Use an airtight container for up to 3 days.
• Freezer: Portion it out into freezer-safe bags or containers—good for up to 3 months.

Reheating:

Heat it slowly on the stovetop or microwave. Add a splash of water or coconut milk if it’s too thick.

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There you have it—a creamy, delicious Coconut Chicken Curry in just 30 minutes. It’s perfect for busy weeknights or casual dinner parties. Trust me, once you try it, you’ll return to this recipe again and again. Happy cooking!

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