Instant Pot Chicken Curry Recipe – Coconut Milk & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Curry Recipe – Coconut Milk & Curry Leaves

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. Especially when it can be made quickly and easily – and that’s where this Instant Pot Chicken Curry comes in. I first made this when I was craving a taste of home, but didn’t have hours to spend in the kitchen. It’s become a weeknight staple ever since! Get ready for a curry that’s packed with flavor, incredibly tender chicken, and a creamy coconut milk sauce.

Why You’ll Love This Recipe

This Instant Pot Chicken Curry is a game-changer. It’s unbelievably easy, ready in under 30 minutes (seriously!), and delivers that authentic Indian flavor we all crave. The Instant Pot does all the hard work, creating fall-off-the-bone tender chicken and a beautifully blended sauce. Plus, the aroma while it’s cooking? Divine! It’s perfect for a cozy night in, a quick weeknight dinner, or even a small gathering with friends.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 pound skinless and boneless chicken thighs, cut into cubes (approx. 450g)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 inch ginger, minced
• 2 Thai bird chilies or 1 serrano pepper, minced
• 1 sprig curry leaves (approx 10-15 leaves)
• 1 15 ounce can tomato sauce (approx. 425g)
• 2.5 teaspoons sugar
• 1 tablespoon coriander powder
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon paprika or Kashmiri chili powder
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon fennel powder
• 2 teaspoons tamarind paste
• 1 15 ounce can full-fat coconut milk (approx. 400ml)
• Cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this curry:

• Curry Leaves: These little guys are essential for that authentic South Indian flavor. They have a unique, slightly citrusy aroma. You can find them fresh or frozen at 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!
• Tamarind Paste: Don’t skip this! Tamarind adds a lovely tanginess that balances the richness of the coconut milk. It’s available as a concentrate or paste at most Asian or Indian markets.
• Kashmiri Chili Powder/Paprika: Kashmiri chili powder gives a beautiful red color and mild heat. If you can’t find it, regular paprika works well for color, and you can adjust the heat with cayenne pepper.
• Fenugreek Leaves (Kasuri Methi): These dried leaves have a slightly bitter, maple-like flavor that adds depth. Crush them between your palms before adding to release their aroma.
• Full-Fat Coconut Milk: Trust me on this one. Full-fat coconut milk makes all the difference in creating a creamy, luscious sauce. Don’t use light coconut milk – it won’t have the same richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine everything except the coconut milk and cilantro in your Instant Pot. That’s the chicken, onion, garlic, ginger, chilies, curry leaves, tomato sauce, sugar, spices, tamarind paste, salt, and pepper. Give it a good stir to make sure everything is well combined.
2. Now, secure the lid on your Instant Pot, making sure the pressure valve is closed.
3. Cook on high pressure for 5 minutes. That’s it! Seriously, 5 minutes is all you need.
4. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully manually release any remaining pressure.
5. Open the lid and stir in the coconut milk. Now, shred the chicken right in the Instant Pot using kitchen shears or two forks. It should be super tender and easy to shred.
6. Finally, garnish with fresh cilantro and serve!

Expert Tips

• Don’t be afraid to adjust the spices to your liking. If you like it spicier, add more chili powder or a pinch of cayenne.
• For a richer flavor, you can sauté the onions, garlic, and ginger in a little oil before adding the other ingredients. This adds an extra layer of depth.
• If the sauce is too thick, add a splash of water or chicken broth. If it’s too thin, simmer it uncovered for a few minutes to reduce.

Variations

• Vegan Adaptation: Swap the chicken for 1.5 cups of chickpeas or firm tofu (pressed to remove excess water).
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your tamarind paste doesn’t contain any hidden gluten.
• Spice Level Adjustments: My family loves a bit of heat, but you can easily tone it down by reducing the amount of chili or removing the seeds.
• Festival Adaptations: This curry is fantastic for celebrations! I often make a larger batch for Diwali or Eid, and it’s always a hit.

Serving Suggestions

This curry is amazing served with fluffy basmati rice or warm Indian bread like naan or roti. A side of raita (yogurt dip) and a simple salad also complements it beautifully. My kids love it with a side of mango chutney!

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. What type of rice pairs best with this chicken curry?

Basmati rice is the classic choice! Its long grains and delicate flavor are the perfect complement to the rich curry. Jasmine rice also works well.

2. Can I use chicken breast instead of thighs? What adjustments should I make?

You can, but chicken thighs are much more forgiving and stay tender in the Instant Pot. If using chicken breast, reduce the cooking time to 3-4 minutes to prevent it from drying out.

3. Where can I find curry leaves and tamarind paste? Are there substitutes?

Curry leaves and tamarind paste are usually available at Indian or Asian grocery stores. If you can’t find curry leaves, a tiny pinch of dried curry leaves can work. For tamarind paste, you can use lime juice in a pinch, but it won’t have the same depth of flavor.

4. How can I adjust the heat level of this curry?

Remove the seeds from the chilies, use less chili powder, or omit the chilies altogether. You can also add a touch of sugar to balance the heat.

5. Can this curry be made ahead of time? How does it affect the flavor?

Yes! You can make the curry a day or two in advance. The flavors will actually deepen and develop over time. Just reheat gently on the stovetop or in the microwave.