A delicious and incredibly easy Basil Chicken Coconut Curry that whips up in less than 15 minutes using your Instant Pot.
I love being part of a CSA share. Are you part of one? If not, consider ~ it’s so economical and such a great way to get your veggies in each week. Our weekly CSA pick up also happens to be next to a host of amazing food trucks with every kind of food imaginable.
Lets get back to the food trucks though… good gosh, I love curry. There is an amazing food truck there with Cambodian Street Food and he makes the most amazing curry I have ever had.
I have to be very brief at the farmers market because if I don’t, I’ll end up satisfying my hunger with curry. As much as I love it, my hips don’t particularly like the extra weight and my pocketbook gets lighter each time!
Instant Pot Basil Chicken Coconut Curry
As a result, I try to make this Basil Chicken Coconut Curry at home and it’s always a winner.
Making your own curry is super easy in the Instant Pot. In fact, one of the best reasons to have an Instant Pot is to make all these fun recipes – like tamales, yogurt, hard and soft boiled eggs, and more. It’s truly LIFE changing.
This curry is incredibly easy to make in the Instant Pot. It takes simple ingredients and transforms them into something that’s super yummy and even better the next day as leftovers.
Go a step further and cook the rice just minutes before making the curry. Then have it ready to pair once the curry is finished.
Instant Pot Basil Chicken Coconut Curry
Equipment
- Pressure Cooker
Ingredients
Curry:
- 2 boneless skinless chicken breast thawed, cut into 1" cubes
- 4 cloves garlic minced
- 1 Tbsp extra virgin olive oil
- 1 Tbsp curry powder
- 1/4 tsp black pepper
- 1/2 tsp chili powder
- 1/2 ea red onion chopped
- 1 Tbsp basil dried
- 1/2 tsp cardamom ground
- 1 tsp ginger grated
- 14.5 oz coconut milk (canned)
- 1 Tbsp Tapioca flour or substitute arrowroot flour
- 1 Tbsp cilantro chopped
- 1 tsp salt more or less to taste
Rice:
- 1 C white rice
- 1.5 C water
- 1 Tbsp butter
Instructions
To cook the rice:
- Place the water, rice and butter in the Instant Pot.
- Put the lid on the pot, seal the valve, and set the timer for manual (high) for 7 minutes.
- Once done, release the pressure through a quick release and serve.
For the curry:
- In the Instant Pot, use the saute setting and combine the chicken, oil and garlic.
- Brown the chicken for 2-3 minutes on each side, then add in the curry, black pepper, chili powder, onions, dry basil, cardamom, and grated ginger.
- Stir the chicken to distribute the spices evenly, then turn OFF the saute function.
- Pour in the coconut milk, and add the top to the Instant Pot.
- Close the lid, seal the valve and set the timer for manual (high) and 5 minutes.
- Once the pot beeps, remove 1/4 C. of the liquid and combine with the tapioca flour/starch - mix until blended.
- Pour that mixture back into the pot and stir to distribute evenly.
- Let the mixture stand for 2-3 minutes to thicken, add the cilantro and salt and stir to combine. Serve over rice.
Notes
- May use cornstarch or arrowroot flour in place of tapioca flour.
- Refrigerate leftovers and enjoy within 4 days.
Nutrition
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If you give this recipe a try, please leave a comment, rate the recipe and be sure to tag me on Facebook!
jessieginaz says
Which type of curry powder is this recipe calling for– there are several kinds. Thanks!
sheryl says
Hi Jessie. I used Simply Organic Curry Powder. You can find it on Amazon, Vitacost, etc. I usually get my spices at Vitacost.
Pam Peirce says
This was really good! My whole family enjoyed it. 🙂 I used chicken thighs instead of breast and they turned out really good. I cooked it for 10 mins and quick released it. Next time maybe 8 mins. 🙂 Thanks so much for posting this recipe. Oh and I used whole milk since I didn’t have coconut milk.
sheryl says
Yum! Sounds like I should have been at your house for dinner 🙂 Thanks for stopping by Pam, and letting us know how it turned out for you.
Karen Burch O'Brien says
Simple recipe….fills the kitchen with delicious smells. My husband loved it but it doesn’t care for Indian food…lol
sheryl says
I’m so glad you liked it – and a recipe that fills the kitchen with good smells is always a great thing! 🙂
Christina Gravina says
Very good just needed some salt!
Amy says
Yummy, simple and is an elevated flavor profile! I didn’t use cardamom, cilantro or the thickening agent and substituted ground ginger for fresh. Definitely needs salt. I have a problem with coconut milk sugars scorching in the bottom of my instapot. Anyone have suggestions? Actually I have lots of scorching.
Sheryl says
Glad you loved it! I have never once had an issue with scorching on my pot.. but I have heard friends of mine who do. What IP do you have? Mine is about… six years old now, so maybe mine is an older model? I have the stainless steel pot insert.
Kayla says
Yes, definitely needs salt. After adding to taste, it’s amazing!
Rhonda says
Hi, what does the 1/2 ea red onion mean? I’d like to try the recipe, but to me ea means each, so I don’t understand the reference. Thanks.
Sheryl says
ea means each — the recipe card won’t allow me to put anything else. Hope that helps!
Rhonda says
This was a huge hit with my picky toddler. He asked for thirds! I’d like to make a double batch next time but I’m wondering if I need to add any cooking time?
Sheryl says
Perhaps a few extra minutes but I don’t think it would be hard at all to double the recipe. Glad you liked it!
Connie Bye says
I loved this recipe and appreciated that it is low salt. This one is going to go on my menu rotation.
Sheryl says
So glad you enjoyed it Connie!