Instant Pot Spicy Chicken Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A fragrant and creamy chicken curry made quickly in the Instant Pot, featuring warming spices and rich coconut milk. This Indian-inspired game-day recipe, ready in about 45 minutes, pairs boneless chicken thighs, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds, cut into 1-inch pieces boneless chicken thighs
• 2 tbsp coconut oil
• 1 medium, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp red chili flakes
• 14 oz can diced tomatoes
• 1 cup, full fat coconut milk
• 1/2 cup chicken broth
• 1 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set your Instant Pot to sauté mode and add 2 tbsp coconut oil, then add 1 medium finely chopped yellow onion. Cook for 4 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant.
3. Step 3: Add 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp red chili flakes, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Add 1.5 pounds boneless chicken thighs cut into 1-inch pieces, and stir to coat with the spices.
5. Step 5: Pour in 14 oz canned diced tomatoes, 1 cup full-fat coconut milk, 1/2 cup chicken broth, and 1 tsp salt. Stir well to combine.
6. Step 6: Seal the Instant Pot lid and cook on high pressure for 10 minutes, then allow natural release for 10 minutes before carefully releasing the remaining pressure.
7. Step 7: Open the lid, stir the curry, and garnish with 1/4 cup chopped fresh cilantro before serving.