Instant Pot Coconut Curry Chicken

Less sugar and more heat for us.

Made this last night – turned out great. Curry forward for sure- but I would have liked a little more ‘kick’ and will likely try adding some cayenne or other hot spice next time. Served over white rice (1 cup rice / 2 cups water was right size).

Best curry ever!!!

I made the recipe exactly as listed except left out the onions due to an allergy. It was sooo good! The only recommendation is give yourself extra time as it took longer for my InstaPot to pressurize.

The image doesn’t reflect my results at all. It should have been called Coconut Curry Chicken Soup. Way too runny. Should have used only paste like was suggested by others. Otherwise, it was tasty.

Pro tip: if you don’t like how soupy your curry is when making it in the instant pot, add lentils to thicken it up. It makes it more like stew, and it is still healthy and freaking delicious. I serve it over rice. I’ve done several variations of curry recipes over the last several months, and they all need a little tweaking. I also omit the broth, but don’t drain my tomatoes and use that for the liquid instead.

I added about 1.5 C of cauliflower (1/4 head), 1/2 sweet pepper chopped, about 1/2 C of baby carrots, additional 1/2 tsp of curry, 1/4 tsp of cayenne pepper, additional can of chopped petite tomatoes undrained. Added liquid reserved from previous can of chopped tomatoes. More like a soup. Still enjoyed the flavors and consistency. Although next time around, I will drain both cans of tomatoes to see how the consistency turns out. Four chicken breasts were used. I topped with a dollop of non fat Greek yogurt and chopped cilantro. Will definitely be going back to this recipe.

First time making Thai inspired, I did change a few things after reading other reviews.. I used unsalted butter, got it super hot and toasted all the spices, added my onion and garlic sauted until starting to break down. I cut up 3+ lbs chicken breast and let it set all day covered in curry powder and Thai chili powder added to my CPE seared it off added whole can coconut milk and a little crushed chili flakes. Set to manual on high 10 minutes then natural release for 10 minutes… They loved it… and when they ran out of rice they put it on a toasted corn tortilla with cheese needless to say it was gone in less than 20 minutes. Definitely will make again, thanks!

This tastes perfect. I believe the next time that I make it, I will use my submersion blender while the chicken is out for shredding. This will thicken the liquid portion up. Also, I thought that I had coconut milk in the pantry. I did not. So, I went to the liquor cabinet and used a can of Coco Lopez (Lite) and it tastes great!

Delicious! This was the best curry dish that I have made thus far. Thank you

I think this recipe is a good starting point, but as is I found it very bland. I had to add another 1/2 cup + of broth for my Ninja Foodi to pressurize. I used tomato paste instead of sauce as others have suggested, and fresh chicken breast. I didn’t find it too soupy but the curry did lack depth of flavor. After stirring in a liberal amount of ginger paste and some extra garlic paste that brough out the flavor I was hoping for. I also wanted to incorporate veggies into this meal so I stir fried some red pepper to added them at the end. After the adjustments I’d give the recipe 4/5 *s.

This was really good. Would make it again. Served over sweet potato cauliflowered rice.

Delicious recipe, one my family’s favorites. I adjusted the taste at the end to suit my family’s taste, such as adding more salt and sugar. I also ended up using corn starch to thicken it since it was pretty watery.

Loved this dish! The only issue I had was a burn notice on the IP. I had plenty of liquid, so I think the issue was that I sautéed the onions for too long and the pot overheated? I even switched to a non-stick pot and got the error again. By the third time I tried to fix it, the chicken was fully cooked anyway. And the flavors were amazing. I forgot to drain the tomatoes (I used petite diced ones), so I used less tomato sauce and a packet of Savory Choice broth, instead of regular broth. I also used only the solids of the coconut milk. Served over jasmine rice and topped with fresh cilantro.

This is a simple instant pot recipe that will wow your family with a few little adjustments. We like our food with a kick, so I used half medium and half hot, higher quality curry powder. For the tomatoes I used a large (28 oz) can of high quality crushed tomatoes instead of adding sauce. Instead of coconut milk I upped the game with a can of coconut cream (all the thick stuff, none of the water) and, of course, I added about a tablespoon of crushed chile peppers. No sugar — if your tomatoes are nice, they are sweet enough. Enjoy!

This was great and my picky toddler ate it! Based on other reviews, I added some coconut milk before cooking to avoid the burn notice and added more at the end (didn’t use a whole can). I also puréed the sauce with an immersion blender before putting the shredded chicken back in so there were no tomato pieces in it. Added more sugar, salt, and cayenne to taste near the end.

This was great and my picky toddler ate it! Based on other reviews, I added some coconut milk before cooking to avoid the burn notice and added more at the end (didn’t use a whole can). I also puréed the sauce with an immersion blender before putting the shredded chicken back in so there were no tomato pieces in it. Added more sugar, salt, and cayenne to taste near the end.

this was outstanding! I would add peas and maybe some potatoes and cayenne.

This was so soupy, I like my curries thick. Glad I didn’t add the chicken broth. Also cut the chicken breasts in cubes and used 1 Tbs of sugar rather than two. Tasted good, just soupy. Doubt that I’ll ever make it again.

I really liked it and it was a hit with the family. I would prefer to have a thicker sauce so not sure how I would change it to make it thicker.

Outstanding