Pressure Cooker Coconut Curry Chicken Recipe (2024)

Fantastic, and forgiving! In my haste & hangriness, I dumped in the whole can of coconut milk (triple the amount!) and it still turned out fantastic with no further finageling.Pro-tip: a good ole 28 oz. can of crushed tomatoes is — as always — an awesome time-saver here, but make sure to stir in ~1/2 cup of water so that there's enough steam for the pot to come up to pressure. And have the can open at your side when the spices go in; they can scorch quickly.

It's worth noting that the "release pressure naturally" can take up to half an hour (in addition to the 4 min cook time). Would be good to spell that out up front so you don't start just 10 minutes before your guests show up!

Used an InstaPot. Followed exactly. Used 4 tomatoes, stick cinnamon and 1.5t of garam masala. This was the best Indian curry I've had outside of London or Mumbai! Well worth the prep. Mis en place.

Cooking everything together will work if you need to do other things while the dish is cooking. After all, that is what happens with the steam plate dishes in Indian restaurant lunch buffets. But, one of the attractive features of much of Indian cuisine is its focus on creating layers of flavors. Keeping the coconut milk and garam masala mix of herbs and spices to later in the process enables the flavors they create to have a fresh distinctiveness that is blurred by protracted cooking.

Wow! This can be done on the stove in HALF the time. The proportions and process is right but the ins and outs of timing is really unnecessary for such a simple dish. Pressure cooker is not required here at all. Large cuts fine but pieces of chicken? This is not a 1 hour dish, it’s 2 hours w prep. FYI

I cooked this according to the directions...4 minutes to cook 2 1/2 pounds of chicken? Mine was raw when I opened it! I put it back in for 10 minutes under high pressure! It was finally cooked! Has anyone else run into this?

I used the whole can of coconut milk instead of 1/2 cup, because what else am I going to with the rest of the can... also, used 28 oz canned diced tomato with 1/2 cup water added. This recipe was amazing - it was even better the next day. I wonder if adding some chopped potato along with the chicken might work here?

i was just rereading the instant pot instructions: "always add at least 2 cups of water so enough steam can be generated..." last night when i made this recipe, the pot indicated "burn" and did not get up to pressure. looking at the recipe there is no way there are 2 cups of liquid. where did i go wrong?

So...dont get the idea this is a quick dish...with prep, cooker warm up, cook time and pressure release "naturally" this dish can take the normal cook easily 1 to 1.5 hour...but dang it is worth it!!! Really good pot luck dish

I made this for the first time using an Instant Pot (borrowed from a friend), and then again on the stove with some amendments to make it work. While both were delicious, the Instant Pot version definitely resulted in more concentrated flavors. If you have the option, I would definitely recommend using the Instant Pot.

Ya know, anytime I’m using the pressure cooker I’m doing it to save time. The first round of making this recipe I was like, dang, this is a lot of work. Then I tried it and was like, dang, that was so worth it. It’s absolutely delicious. It’s fragrant, flavorful, savory, and comforting. Made a few changes based on what I had - used canned tomatoes (28oz because I love tomatoes in Indian dishes), and I didn’t have coriander (oops!). I think this recipe is pretty forgiving so you have flexibility!

I don't think Step 3 is going to work without adding water after Step 2. If you don't add water you're just going to burn the ingredients.

Used a 28 oz can of whole, peeled San Marzano tomatoes which I crushed by hand. With this I did not need to add additional liquid to the pressure cooker. Rather than scooping out the chicken and reducing the sauce as described, I added a can of coconut cream (instead of milk) and let it all simmer in the instant pot on the "keep warm" function for about an hour after the natural release. This is a great dish to make ahead for guests, as the flavors meld and get better over time.

I'd like to rate this 10 stars. It does take time but so worth it.

Note on the salt. The recipe calls for kosher salt, likely referring to Diamond Crystal kosher salt which is NOT equivalent to Morton kosher salt or table salt. If using any salt other than Diamond Crystal, you will need less.

Made in my Le Creuset on stove top, delicious, loosely followed recipe and then let all simmer for a while. Topped with yogurt/cilantro/garlic/lemon sauce and toasted almonds...yum.

This took nearly an hour and half and honestly wasn't very good. Normally, Melissa Clark recipe are the best, but this wasn't it for me. The tomato sauce tasted almost bitter.

Maybe 6 min for chicken if bigLess salt

Outstanding recipe!!! Every time I taste tested at the end (I was waiting for my husband to get home), I said OMG! And then he arrived and said the same thing! I followed others’ advice and was thankful to have everything prepped in advance, used canned tomato puree, and cooked on the stove. I also threw in some carrots and peas to add some veggies—this base would make a delicious vegetarian dish or would work well with other meats or seafood. Instant favorite.

New Year’s Eve. Making this as a novice IP user. Soooo long!! The cook time for the chicken is wayyyy too short. Waiting to see if it’s cooked now! May eat this tomorrow!! HNY!

This thickened up very nicely in the fridge overnight (as many curries do). Would make ahead in future.

I’ve never made something so delicious! I added carrots, peas, and lentils to add some more veggies. I suspect you could also just make this a completely vegetarian dish. As everyone else said, it did take me longer than I expected but it was so worth it.

One of my best curries and easy, but takes almost two hours to complete!

Has anyone used a slow cooker for this recipe?

I made this on the stovetop in a Dutch oven. I browned chicken thighs in the oil and butter first, then added them back in once the recipe called for them. I also added a whole can of coconut milk, and hit the sauce with an immersion blender to smooth it out. It was delicious!

Really good and not too difficult. I followed the recipe exactly but next time I will probably use a can of crushed tomatoes instead of fresh. Also, I think it would be even better with a few additions, maybe garbanzo beans or veggies like carrots, green beans, potatoes.

I like to double the coconut. Also any chicken, esp on the bone tastes wonderful

I followed the recipe to a T but my curry ended up overly oily, any idea what I could have done wrong? Maybe I'll add less ghee and coconut oil next time?

5 stars! Like others, I used canned, crushed tomatoes instead of the fresh tomato puree (also added 1/2 cup water). Wish I had used the ground cardamom option instead of the lightly crushed cardamom pods - they were pretty difficult to find after pressure cooking and, as mentioned in the intro, unpleasant to bite into. Added a little extra coconut milk and the full amount of garam masala. Took about one hour start to finish; measuring everything out first sped things along. Great recipe!

Even using kosher salt 1TB is a bit much. I’d start with 1 tsp and adjust from there. Otherwise, great recipe.