Easy & Healthy Coconut Chicken Curry

why make this recipe

This curry is quick, healthy, and full of warm flavors. It uses simple ingredients and cooks fast in the Instant Pot. It is a good choice for busy weeknights and for a forgiving meal that tastes like you spent more time on it.

introduction

Easy & Healthy Coconut Chicken Curry uses coconut milk and mild spices for a cozy, low-effort dinner. The dish is rich but light, and it pairs well with plain rice or a simple salad. If you want other easy chicken ideas for weeknights, check this list of best 7 chicken casserole recipes for more quick meals.

how to make Easy & Healthy Coconut Chicken Curry

This recipe uses the Instant Pot to cook the chicken fast and keep it moist. You sauté aromatics first, add the chicken and spices, then pressure cook with coconut milk. If you like slow-cooked styles or want more hands-off chicken options, see these easy crockpot chicken recipes for more ideas.

Ingredients :

• 1 lb chicken breast, diced
• 1 can coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon coconut oil
• Fresh cilantro for garnish
• Basmati rice for serving

Directions :

1. Set the Instant Pot to sauté mode and add coconut oil.
2. Add chopped onion, garlic, and ginger. Sauté until fragrant.
3. Add diced chicken and cook until slightly browned.
4. Stir in curry powder, turmeric, salt, and pepper.
5. Pour in coconut milk and mix well.
6. Close the lid and set the Instant Pot to pressure cook for 10 minutes.
7. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure.
8. Serve the curry over basmati rice and garnish with fresh cilantro.

how to serve Easy & Healthy Coconut Chicken Curry

Serve hot over steamed basmati rice. Add chopped cilantro on top for fresh flavor. You can serve a light soup or salad on the side, like a simple butternut squash lentil soup to keep the meal balanced.

how to store Easy & Healthy Coconut Chicken Curry

Cool the curry to room temperature for no more than two hours. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

tips to make Easy & Healthy Coconut Chicken Curry

• Cut the chicken into even pieces so it cooks evenly.
• Use full-fat coconut milk for a richer sauce, or light coconut milk for fewer calories.
• Taste and adjust salt after cooking; coconut milk can mellow spices.
• If the sauce is too thin, simmer on sauté mode with the lid off until it thickens.
• For extra heat, add a pinch of cayenne or chopped chili.

variation (if any)

• Veggie version: swap chicken for chickpeas or diced sweet potato and cook the same way.
• Add vegetables like bell pepper, spinach, or peas at the end and simmer until just tender.
• Make it spicier by adding fresh green chilies or more curry powder.

FAQs

Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs stay moist and add more flavor. Cut to similar size and follow the same time.

Q: Can I make this on the stove instead of the Instant Pot?
A: Yes. Sauté onion, garlic, and ginger in a pan, add chicken and spices, pour in coconut milk, cover, and simmer for 12–15 minutes until chicken is cooked.

Q: Is this curry gluten free?
A: Yes, with the ingredients listed this curry is gluten free. Check labels if you use spice blends.

Q: Can I reduce the coconut milk?
A: You can use half a can and add a little chicken broth, but the sauce will be less creamy.

Q: How do I reheat leftovers without overcooking the chicken?
A: Reheat gently over low heat with a splash of water or broth, stirring often until warm.

Conclusion

For another healthy coconut curry take or inspiration, see this recipe for Healthy Coconut Curry Chicken – Worn Slap Out.

Easy & Healthy Coconut Chicken Curry

A quick, healthy coconut chicken curry made in the Instant Pot, rich yet light, flavored with mild spices and served with basmati rice.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Indian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the curry

• 1 lb chicken breast, diced Cut into even pieces for even cooking.
• 1 can coconut milk Use full-fat for a richer sauce.
• 1 onion, chopped Sauté with other aromatics.
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• to taste Salt and pepper Taste and adjust after cooking.
• 1 tablespoon coconut oil For sautéing.
• Fresh cilantro for garnish Add on top before serving.
• Basmati rice for serving Cook separately.

Method

 

Cooking

1. Set the Instant Pot to sauté mode and add coconut oil.
2. Add chopped onion, garlic, and ginger. Sauté until fragrant.
3. Add diced chicken and cook until slightly browned.
4. Stir in curry powder, turmeric, salt, and pepper.
5. Pour in coconut milk and mix well.
6. Close the lid and set the Instant Pot to pressure cook for 10 minutes.
7. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure.
8. Serve the curry over basmati rice and garnish with fresh cilantro.

Notes

Cool the curry to room temperature for no more than two hours. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.