Coconut Chicken Curry Recipe
A rich and creamy coconut chicken curry made with tender chicken, coconut milk, and fragrant spices. This easy, no-tomato curry can be cooked in an Instant Pot or on the stove for a quick, flavorful meal.
Equipment
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 can (13.5 oz) unsweetened coconut milk (full-fat for creaminess)
- 2 medium onion ,finely chopped
- 3-4 cloves garlic ,minced
- 1-2 green chili`(optional) ,chopped
- 1 tablespoon fresh ginger ,grated
- 1-2 sprig curry leaves
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon salt ,adjust to taste
- ¼ teaspoon black pepper
- 1 tablespoon coconut oil or vegetable oil
- ½ cup water or chicken broth
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Instant Pot Chicken Curry
- Set the Instant Pot to Sauté mode. Add coconut oil and sauté onions with curry leaves until translucent.
- Add garlic, and ginger; cook for 30 seconds until fragrant.
- Stir in coriander powder, turmeric, and ground cumin. Mix well to coat the onions.
- Add chicken pieces, green chili (optional), salt, and pepper. Sauté for 3-4 minutes until lightly browned.
- Pour in water (or broth). Stir to combine.
- Close the lid, set the valve to Sealing, and cook on Manual High Pressure for 8 minutes (chicken thighs), or pressure cook 4 minutes (chicken breasts).
- Allow a 10-minute natural release, then quick release any remaining pressure.
- Open the lid, switch to Sauté mode, and stir in coconut milk and garam masala. Simmer for 2–3 minutes until the sauce thickens slightly.
- Adjust seasoning, garnish with fresh cilantro, and serve hot.
Stove Top Chicken Curry
- Heat coconut oil in a large skillet or pot over medium heat.
- Add onions and curry leaves; sauté until golden brown.
- Add garlic, and ginger; cook for 30 seconds until fragrant.
- Stir in coriander powder, turmeric, and ground cumin. Mix well to coat the onions.
- Add chicken pieces, green chili (optional), salt, and pepper. Cook until lightly browned on all sides.
- Pour in water (or broth). Stir well, cover, and simmer for 10-15 minutes until the chicken is tender.
- Stir in coconut milk and garam masala. Simmer uncovered for 2-3 minutes until the sauce thickens and becomes creamy.
- Garnish with fresh cilantro and serve warm.
Notes
Pro Tips
- Use full-fat coconut milk for a richer, creamier texture.
- For extra depth, toast the spices briefly before adding the chicken.
- Add a squeeze of lime juice before serving to brighten the flavors.
- If the curry is too thick, thin it with a splash of broth or water.
- Spicy Coconut Chicken Curry: Add chopped green chilies or a pinch of cayenne pepper.
- Vegetable Coconut Curry: Add bell peppers, squash, or peas for extra nutrition.
- Coconut Curry with Shrimp: Replace the chicken with shrimp for a coconut shrimp curry.
- Creamy Coconut Chicken Curry with Cashews: Stir in handful of roasted cashews for added richness.
- Refrigerator: Store leftover coconut chicken curry in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of coconut milk if needed.
Nutrition
Nutrition Facts
Coconut Chicken Curry Recipe
Amount per Serving
Calories
485
% Daily Value*
Fat
32
g
49
%
Saturated Fat
25
g
156
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
109
mg
36
%
Sodium
943
mg
41
%
Potassium
1014
mg
29
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
39
g
78
%
Vitamin A
78
IU
2
%
Vitamin C
20
mg
24
%
Calcium
56
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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