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Coconut Milk Chicken Curry (Stovetop & Instant Pot) Recipe

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4.2 from 2 reviews

This Coconut Milk Chicken Curry is a rich and flavorful South Asian-inspired dish that combines aromatic spices, tender chicken thighs, and creamy coconut milk. Cooked either on the stovetop or in an Instant Pot, this curry offers a perfect balance of heat and creaminess enhanced by fresh curry leaves, tamarind pulp, and a blend of roasted ground spices. Ideal for those craving a hearty, comforting meal served with warm rice.

Ingredients

Spices and Dry Ingredients

  • 6 dried red chillies (or 1 teaspoon cayenne powder, adjust to taste)
  • 1/2 teaspoon black mustard seeds (or 1 teaspoon ground mustard)
  • 1/4 teaspoon fenugreek seeds (optional)
  • 1 teaspoon cumin seeds (or 1 teaspoon ground cumin powder)
  • 8-10 black peppercorns (or 1/2 teaspoon freshly ground black pepper)
  • 3 cloves (or 1/4 teaspoon ground cloves)
  • 2 teaspoons coriander seeds (or 2 teaspoons coriander powder)

Protein

  • 1.25 lb boneless, skinless chicken thighs, cut into 2.5 inch pieces

Fresh Ingredients

  • 1 large onion, thinly sliced (about 1 cup)
  • 1-2 green chilies (serrano or Thai bird, adjust to taste)
  • 8-10 fresh curry leaves (optional)
  • 1 bay leaf
  • 2 inch cinnamon stick
  • 3 green cardamom pods, cracked open

Pastes and Powders

  • 1 teaspoon salt (adjust to taste)
  • 4 tablespoons oil
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon garlic paste
  • 1/2 tablespoon ginger paste
  • 1/2 tablespoon tamarind pulp (optional, adjust to taste)

Dairy and Liquids

  • 1 cup unsweetened full-fat coconut milk

Instructions

  1. Rub the Spices on Chicken: If using whole spices, dry roast them on low heat until aromatic without browning. Let them cool, then grind to medium coarseness. In a large bowl, combine the chicken pieces with salt and ground spices, coating well. Let the chicken marinate covered for at least 30 minutes, preferably 4 hours or overnight for enhanced flavor.
  2. Stovetop Method - Temper Spices: Heat oil in a kadhai or dutch oven over medium heat. Add bay leaf, cracked cardamom pods, cinnamon stick, and whole spices; sauté for 10-12 seconds to release fragrance. Optionally add a small piece of star anise.
  3. Sauté Onions: Add sliced onions and cook for 6-7 minutes, stirring occasionally, until golden brown and caramelized.
  4. Add Aromatics: Stir in garlic paste, ginger paste, curry leaves, and turmeric powder; sauté for about 15 seconds to blend flavors.
  5. Cook Chicken: Add the spiced chicken and sprinkle an additional 1/4 teaspoon salt. Stir well to combine and cook over medium heat for 5-8 minutes until the chicken pieces turn whitish with light browning at the edges.
  6. Simmer Covered: Reduce heat to low-medium, cover the pot, and let the chicken cook in its own juices for 12-15 minutes until about 90% cooked. Stir occasionally to prevent sticking.
  7. Add Coconut Milk: Uncover and pour in the coconut milk without stirring immediately. Let it integrate gently, then stir gently. Add green chilies and extra curry leaves if desired. Cover and simmer on low for an additional 5-7 minutes until chicken is fully cooked. Avoid boiling to prevent coconut milk curdling.
  8. Adjust Sauce Consistency: If a thinner sauce is preferred, add 1/2 cup water and cook for another 2-3 minutes until liquid blends into the curry.
  9. Finish and Serve: Stir in tamarind pulp, adjust seasoning to taste, and serve hot with warm rice.
  10. Instant Pot Method – Sauté Spices: Turn Instant Pot to sauté mode. Warm oil and temper with bay leaf, cardamom, and cinnamon. Add onions and brown for 6-7 minutes.
  11. Add Aromatics and Chicken: Add ginger paste, garlic paste, green chili, curry leaves, and turmeric powder; sauté for 20 seconds. Add chicken and sprinkle 1/4 teaspoon salt. Sauté 3-4 minutes until chicken is mostly opaque and lightly browned.
  12. Pressure Cook: Close Instant Pot lid with vent sealed. Cook on high pressure for 3 minutes.
  13. Natural Pressure Release: Allow pressure to release naturally, then open the lid.
  14. Finish in Sauté Mode: Set Instant Pot to sauté mode again. Add coconut milk and tamarind pulp, stirring gently. Cook for 4-5 minutes without boiling, adjusting salt to taste.
  15. Adjust Sauce Consistency: For a runnier curry, add 1/2 cup water and cook 2-3 minutes more until combined.
  16. Serve: Serve the curry hot with warm rice.

Notes

  • Marinating the chicken for several hours or overnight enhances flavor significantly.
  • Do not let the coconut milk boil to prevent curdling and separation.
  • Use fresh curry leaves and whole spices for authentic aroma but omit if unavailable.
  • Tamarind pulp is optional but adds a subtle tanginess that balances the creaminess.
  • The heat level can be adjusted by varying the number of dried red chilies or cayenne powder.
  • Serve with steamed basmati rice or your preferred grain for a complete meal.

Find it online: https://simpleplatter.com/coconut-milk-chicken-curry-stovetop-and-instant-pot-recipe/