Instant Pot Chicken Curry

Instant pot chicken curry has quickly become a family favorite around here.  It is creamy, simple, flavorful and can be made in 30 minutes flat.  This recipe is also gluten, dairy free and low-carb so it checks a lot of boxes.  I use a mild curry powder (which you can add heat to if you prefer your curry spicier). 

What is curry?

Curry means sauce with spice.  It also refers to any variety of dishes in a number of countries that uses a combination of spices.  The word “curry” was created by the British in the 19th century when India was still a British colony.  Curry is actually anglicized for kari, a word that means sauce.

Curries can be found in India, Southeast Asia and the Caribbean.  Indian style curry powder dates to the 18th century when it is thought that Indian merchants prepared spice blends for the British Colonial government and army who would return to Britain.   The primary spices found in Indian style curry powder are coriander, cumin and turmeric (which gives the blend the signature yellow color).  By the way, traditional Indian chefs and cooks do not use curry powder.  This recipe is admittedly an Americanized Indian curry (but I am OK with that as it is delicious).

Is curry healthy?

This dish has numerous healthy ingredients.  Indian style curry powder typically has turmeric in it.  Turmeric has been shown to reduce inflammation.  There are over 12,000 peer reviewed studies that show the benefits of turmeric! 

Other healthful ingredients include onions which are high in antioxidants.  Chicken provides vitamins, minerals and protein.  This dish is also versatile so you could add in some peas or other vegetables.  Carrots, celery and peppers would all make nice additions.

What do you need to make this Instant Pot Chicken Curry?

Spices are at the heart of any curry, and this Instant Pot Chicken Curry is no different.  Toasting the spices in coconut oil extracts the spices’ flavors (please do not skip that step!).  

This dish calls for a few spices that you should be able to find at any major grocery store chain.  If you can not, I highly recommend Penzey’s spices which are always fresh and delicious.

Here are the spices you will need:

Indian Curry Powder:  Make sure you check the spice level.  Typically you can find hot or sweet curry powder (or if it is not marked, it is likely on the milder side).  The last time I made Indian Chicken Curry I used McCormick’s brand which was not too hot and should be widely available.

Garam Masala:  Garam Masala is a warming spice blend which can vary dramatically depending on the location in India.  You should add the Garam Masala at the end of a dish.

Ground Cumin:  Cumin is from a plant found from India to the Middle East and has a nutty, distinctive taste (it is also often used in Mexican cuisine).  I used my local supermarket’s brand which worked well.

A note on other ingredients:

I used Costco’s Kirkland organic chicken tenderloins which cook quickly and are easy to chop and are well priced.

I also use full fat coconut milk (canned).  Fresh lime and chopped cilantro add some freshness, and cut the richness of the curry.

How do you make Instant Pot Chicken Curry

I started off by saying how easy this recipe is – and it is!  The full recipe is below but here are a few notes.

First you toast the spices (all except Garam Masala) in coconut oil for a couple of minutes which really adds a great flavor dimension.  As it is made in the Instant Pot you can simply do this with the saute function (love my Instant Pot…one pan to clean!).  Another important step is to deglaze the pan of the brown bits.  This is a classic step in many dishes and once again with an Instant Pot it is super easy. 

Instant Pot Chicken Curry

Instant Pot Chicken Curry

Instant pot chicken curry is easy, full of flavor and a recipe the entire family will love. Creamy curry sauce with tender chunks of chicken and vegetables make a go-to weeknight dinner as you can have it on the table in 30 minutes flat.
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Course: Main Course
Cuisine: Indian
Keyword: budget friendly, curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 375kcal
Cost: $10


  • Instant Pot
  • Small Bowl
  • cutting board
  • Sharp chopping knife



  • 3 Tbsp coconut oil
  • 3 Tbsp curry powder
  • ½ tsp garam masala
  • 2 tsp cumin
  • 1 tsp turmeric
  • 3 tsp fresh ginger
  • 2 cloves garlic finely minced
  • 2 Tbsp tomato paste
  • ½ cup chicken broth
  • 1 yellow onion
  • 2 lb boneless skinless chicken breast or tenderloins I like Kirkland, organic chicken tenderloins
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 1 can coconut milk full fat
  • Cilantro and/or parsley chopped to taste
  • Fresh lime juice to taste



  • Press the “Saute” function on your Instant Pot. Add coconut oil and heat for a minute or two. Add in the curry powder, cumin and turmeric. Stir continuously to toast the spices, 1-2 minutes.
  • Add the onion, garlic, and ginger. Stir to coat in the spices and saute for 2 minutes. Watch carefully to ensure the mixture does not scald (add a spoonful of water if it seems to be over cooking).
  • Add the tomato paste and stir with the onions. Cook 1-2 minutes.
  • Add ½ cup chicken broth to the pot. Stir and scrape up any browned bits.
  • Add the diced chicken and salt and stir all ingredients.
  • Press the “Cancel” button to turn off the “Saute” setting. Secure the lid, ensure the pressure valve is set to “Sealing” then program to High Pressure for 5 minutes. It will take 8-10 minutes for the pot to come to pressure. Perform a quick release once the timer goes off.
  • Mix the cornstarch with one tablespoon of water in a small bowl. Whisk briskly until smooth. Pour the cornstarch mixture and coconut milk into the pot, then stir; simmer 2-3 minutes or until the sauce has thickened. Add the Garam Masala with one minute left.
  • Add the fresh lime juice and cilantro. Taste for seasoning and add salt if needed. Serve immediately over steamed rice or serve with Naan or pita bread.


Instant Pot Chicken Curry
Instant Pot Chicken Curry


Calories: 375kcal

Easy Thai Green Curry with Shrimp and Noodles

Easy Thai Curry with Shrimp and Noodles is such an easy and delicious recipe. It can also be made vegetarian by replacing the shrimp with tofu.

Thai curry is usually one of my favorite take-out foods. The creamy coconut curry sauce paired with shrimp really hits the spot. The coconut milk offers a sweetness that is complemented by the heat of the curry. Vegetables, that are not cooked too much, round out the dish adding some crunch and plenty of vitamins and fiber to make Thai curry healthy too.

When I make Thai Curry with Noodles at home, I like to pile the curry over a mound of Thai rice noodles or regular linguine or maybe rice. Then I add just a squeeze of lime, and some chopped, fresh cilantro. Perfection.

An Easy & Budget-friendly Recipe

It was a great surprise when I realized how easy and versatile Thai curry is to make at home. Making a take-out copy cat at home is especially helpful these days when we are not going out to dinner as frequently (or hardly at all!). Similar to a soup or stew Thai curry with noodles is also a great way to use up vegetables – carrots, celery, onions, and this time of year zucchini!

You can also adjust the heat level (spice wise) to your own tastes. Additionally, I love this recipe because it uses the stems of cilantro. I hate waste! The stems are full of flavor and while they may not work in a salad they are perfect for curry.

By the way green curry refers to the green chilies used in the sauce. While its origins are Thai, apparently it has been adapted by Thai expats to the rest of the world.

As a last note, I really like Maesri curry paste. If you have an Asian grocery story you should be able to find this brand of curry there for a reasonable price. It is also available on Amazon.

Ok, so how do you make easy Thai-curry noodles?

Thai-curry with shrimp and linguine

Easy Thai Curry with Shrimp and Noodles

Easy Thai Curry with Noodles tastes like my favorite Thai restaurant version but at half the price.
Print Pin
Course: Main Course
Cuisine: Asian, Thai
Keyword: curry, dinner, easy, seafood, shrimp, tofu
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Cost: 15


  • wok or frying pan
  • sauce pan
  • cutting board



  • 12 oz linguine or asian noodles
  • 1 medium zucchini or as I note you can sub in other vegetables
  • 1 medium onion sliced thin
  • 1 clove of garlic minced
  • 1 to 2 tablespoons of Maesri green curry paste or another curry paste of your choice.
  • ¼ cup of fresh cilantro stems chopped
  • 2 to 4 tablespoons of vegetable oil I use avocado oil as it has a high heat point
  • 1 can of light coconut milk
  • 1 pound of uncooked shrimp peeled and deveined (if using tofu then chop into squares and drain liquid before adding to dish)
  • 2 limes for juice and garnish
  • A handful of fresh basil leaves Thai basil if you can find them – if not, standard basil leaves are tasty too.
  • Salt to taste
  • 1 tsp Cornstarch (optional)



  • Cook noodles, linguine or rice to instructions.
  • In a large wok or frying pan saute the onion in a tablespoon of oil until translucent. Add the garlic and cook until fragrant. Remove onions and garlic from pan.
  • Cook the curry paste and cilantro stems in oil over medium heat until very fragrant. Stir frequently. Remove and put aside with onion mixture.
  • Add another tablespoon of oil. Saute the zucchini until bright green (you do not want zucchini to be olive green and they will cook a bit more with the sauce so keep that in mind). If using other vegetables such as carrots, then cook accordingly (carrots will take longer to cook than zucchini).
  • Put all the cooked vegetables back in the pan. Add the coconut milk. Season with salt. Bring to a simmer and cook about 2 minutes until thickened slightly.
  • Stir in shrimp and cook until opaque and pink
  • If sauce seems thin, add a teaspoon of cornstarch to thicken the sauce.
  • Remove from heat.
  • Serve over choice of noodles, rice or linguine. Serve with lime wedges and cilantro leaves.