Instant Pot Chicken Curry Recipe – Potatoes & Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Curry Recipe – Potatoes & Coconut Milk

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And when I say flavorful, I mean seriously flavorful! This Instant Pot Chicken Curry with potatoes and coconut milk is a family favorite – it’s quick, easy, and tastes like it’s been simmering all day. I first made this when I was craving something warm and cozy on a rainy evening, and it’s been a regular in my rotation ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chicken curry recipe. It’s a weeknight winner! The Instant Pot cuts down on cooking time significantly without sacrificing any of the rich, authentic flavors. The potatoes and carrots add a lovely heartiness, and the coconut milk makes everything wonderfully creamy. Plus, it’s surprisingly easy to customize the spice level to your liking. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Chicken Curry:

• 2 tablespoons coconut oil
• 1 red onion
• 20-30 curry leaves
• 1.5 pounds skinless boneless chicken thighs
• 1 teaspoon minced ginger
• 1 teaspoon coriander powder
• 1 teaspoon meat masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne
• 2 medium potatoes
• 2 carrots
• 1 can (400ml) full-fat coconut milk

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

• Coconut Oil: I always use coconut oil for Indian cooking. It adds a subtle sweetness and really enhances the other flavors. You can use refined coconut oil if you prefer a neutral flavor, or unrefined for a more pronounced coconut taste.
• Curry Leaves: These little guys are a game-changer! They have a unique, citrusy aroma that’s essential in South Indian cuisine. You can find them fresh or frozen at most Indian grocery stores. If you absolutely can’t find them, a tiny pinch of dried curry leaves will do in a pinch, but fresh is best.
• Meat Masala: This is a blend of spices used to flavor meat dishes. There are tons of regional variations! I usually use MDH Meat Masala, but Everest or any good brand will work. It’s readily available at Indian grocery stores and online.
• Full-Fat Coconut Milk: Don’t skimp on the fat here! Full-fat coconut milk creates the creamiest, most flavorful curry. You can use light coconut milk if you’re watching calories, but the texture won’t be quite as luxurious. If you’re avoiding coconut altogether, you could try cashew cream as a substitute, but it will alter the flavor profile.

Step-By-Step Instructions

Alright, let’s get this curry going!

1. Press the “Sauté” function on your Instant Pot. Add the coconut oil and sauté the chopped red onion for 10-12 minutes, until it’s beautifully caramelized. Don’t rush this step – caramelized onions are key to a flavorful curry! Reserve a few for garnish.
2. Add the curry leaves and chicken thighs to the Instant Pot. Sauté for 8-9 minutes, until the chicken is mostly cooked. It doesn’t need to be fully cooked through at this point.
3. Stir in the minced ginger, coriander powder, meat masala, salt, pepper, turmeric, and cayenne. Make sure the chicken is evenly coated with the spices. This is where the magic happens!
4. Add the cubed potatoes, sliced carrots, and the entire can of coconut milk. Give everything a good mix to combine.
5. Secure the lid on the Instant Pot, making sure the valve is set to “Sealing.” Pressure cook on high for just 4 minutes. Yes, you read that right – only 4 minutes!
6. Allow for a 10-minute natural pressure release (let the pressure release on its own). Then, carefully quick-release any remaining pressure.
7. Garnish with the reserved caramelized onions and serve hot with rice or bread.

Expert Tips

• Don’t overcrowd the Instant Pot when sautéing the onions and chicken. Work in batches if necessary.
• For a richer flavor, marinate the chicken in the spices for at least 30 minutes (or even overnight!) before cooking.
• If the curry is too thick, add a splash of water or chicken broth to thin it out.
• If it’s not flavorful enough, add a squeeze of lemon juice or a pinch of garam masala.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Use plant-based chicken pieces and vegetable broth instead of chicken. Make sure your meat masala is vegan-friendly!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients in your meat masala to be sure.
• Spice Level: Adjust the amount of cayenne pepper to control the heat. A pinch for mild, ½ teaspoon for medium, and 1 teaspoon or more for hot. My husband loves it hot!
• Festival Adaptations: This curry is perfect for celebrations like Diwali or Eid. You can add a handful of chopped cashews or raisins for a festive touch.

Serving Suggestions

This curry is amazing with:

• Steamed basmati rice (my personal favorite!)
• Naan bread or roti for soaking up all that delicious sauce
• A side of raita (yogurt dip) to cool things down
• A simple cucumber salad for a refreshing contrast

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

1. Can I use chicken breast instead of thighs in this recipe?

You can, but chicken thighs are much more tender and flavorful, especially in a curry. If you use chicken breast, reduce the pressure cooking time to 2-3 minutes to prevent it from drying out.

2. What is meat masala, and where can I find it?

Meat masala is a blend of spices commonly used in Indian cuisine to flavor meat dishes. You can find it at most Indian grocery stores or online.

3. How can I adjust the spice level of this curry?

Adjust the amount of cayenne pepper. Start with a small amount and add more to taste.

4. Can this curry be made ahead of time?

Yes! You can make the curry up to 2 days in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave.

5. What is the best type of rice to serve with this curry?

Basmati rice is the classic choice, but jasmine rice or even brown rice would also be delicious.

6. Can I freeze leftover chicken curry?

Absolutely! Let the curry cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.