It still blows my mind that I can cook up an entire meal, like this Instant Pot chicken lentil curry, in just a matter of minutes and it tastes insanely good.
This fabulously cozy curry dish has juicy, pulled chicken and tender lentils in a coconut milk broth with tomatoes, lime, cilantro, turmeric, garlic and ginger served over fluffy Jasmine rice.
Yum, yum, yum.
How to make Instant Pot Indian coconut chicken
Featured Ingredients
- Chicken thighs: I use chicken thighs because they are tender and juicy and can withstand being simmered or cooked for long periods of time while retaining that tenderness and juiciness.
- Grab a pack of boneless, skinless thighs for this recipe.
- Lentils: I love lentils in this dish, and they're inexpensive.
- Keep a container or bag of them in your pantry for recipes like this one. P.S. they're loaded with fiber and protein!
- Diced tomatoes: Grab a can of regular or fire roasted diced tomatoes and toss them in.
- (Even if you think it sounds like an odd addition to this recipe, I promise it's good!).
- Coconut milk: The full fat canned kind.
- Stock: I always use stock for recipes like this one (and soups), because it's loaded with flavor.
- Adding just water won't do any favors from a flavor perspective.
- Onion, garlic, ginger: Flavor, flavor, flavor!
- Garam masala, turmeric: Beautiful curry flavors + color from the turmeric.
- I add them while the vegetables are sauteing to bring out the maximum flavor of the spices.
- Lime: For acidity and fresh flavor.
- Cilantro: If you like it, add a handful of freshly chopped.
- Rice: I love fluffy Jasmine rice for this dish!
Step-by-Step Instructions
- Place all ingredients, except lime juice (if using), cilantro and rice into the Instant Pot. Stir to combine.
- Set on high pressure, sealed, for 11 minutes.
- Once the 11-minute timer goes off, let sit 5 minutes.
- Use a wooden spoon to flip from sealed to venting and let the steam escape.
- Once finished, carefully open the lid.
- Carefully shred chicken with two forks.
- Stir in lime juice (if using) and chopped cilantro.
- Serve over cooked Jasmine rice with more chopped cilantro, if desired.
Recipe Substitutions and Alterations
- Chicken thighs: You can use chicken breasts, but they shouldn't be overcooked, so be carefully during the cooking process.
- You could also use shredded pork or beef for this recipe.
- Lentils: You could omit them from the recipe, then add a can or two of cooked chickpeas during the final steps of this recipe.
- Coconut milk: You could use a few tablespoons of heavy cream or half and half instead.
- Stock: You can use store-bought stock or make your own.
- Garam masala: You can buy garam masala spice mix or make your own.
- Cilantro: Swap with parsley if you're not a fan of cilantro.
- Rice: Swap Jasmine for basmati or regular brown or white rice.
Nutrition Considerations
- To make this gluten free: This recipe is naturally gluten free.
- Be sure all packaged ingredients are gluten free.
- To make this dairy free: This recipe is naturally dairy free.
- To make this vegetarian: Swap the chicken for firm tofu or 2 cans cooked chickpeas.
- Use vegetable stock instead of chicken stock.
- To make this vegan: Swap the chicken for firm tofu or 2 cans cooked chickpeas.
- Use vegetable stock instead of chicken stock.
- To make this nut free: This recipe is nut free.
- Be sure all packaged ingredients are nut free.
Fantastic Instant Pot recipes:
- Instant Pot Bean Soup
- Instant Pot Split Pea and Ham Soup
- Instant Pot Chicken Vindaloo
- Instant Pot Peanut Butter Chicken Curry
- Instant Pot Beef Barley Soup
- Instant Pot Chunky Applesauce
Instant Pot Chicken Lentil Curry
Chicken and lentil curry made in the Instant Pot with chicken thighs, diced tomatoes, coconut milk, lentils, garlic, ginger, garam masala, turmeric, fresh lime juice and cilantro. Served over fluffy Jasmine rice.
- Prep Time: 10-15 min
- Cook Time: 20-25 min
- Total Time: 30-40 min
- Yield: Serves 6
- Category: Dinner
- Method: Instant Pot or Crock Pot
- Cuisine: Indian
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 15-ounce can petite diced tomatoes with juice
- 15-ounce can full fat canned coconut milk
- 1 cup dried lentils
- ⅓ cup unsalted chicken stock
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 ½ tablespoons garam masala
- 2 teaspoons ground turmeric
- 1-1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes or cayenne pepper
- Splash fresh lime juice (optional)
- ½ cup fresh cilantro, chopped
- 2 cups cooked Jasmine rice (for serving)
Instructions
- Place all ingredients, except lime juice (if using), cilantro and rice into the Instant Pot. Stir to combine. Set on high pressure, sealed, for 11 minutes.
- Once the 11-minute timer goes off, let sit 5 minutes. Use a wooden spoon to flip from sealed to venting and let the steam escape. Once finished, carefully open the lid. Carefully shred chicken with two forks. Stir in lime juice (if using) and chopped cilantro.
- Serve over cooked Jasmine rice with more chopped cilantro, if desired.
Notes
To Cook in the Crock Pot: Place all ingredients, except cilantro and Jasmine rice, into the crock pot and stir to combine. Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks. Stir in lime juice (if using) and cilantro. Serve over cooked Jasmine rice with more chopped cilantro, if desired.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 427
- Sugar: 5
- Sodium: 444
- Fat: 22.5
- Saturated Fat: 13.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 6.5
- Protein: 33
- Cholesterol: 55
Keywords: ethnic, butter chicken, coconut chicken, lentil dal, easy, healthy
Reader Interactions
Comments
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Suzanne says
I made this today and it’s delicious. I imagine it will only get better tomorrow. I made this with my slow cooker and it cooked perfectly. Thank you!
★★★★★
Julie Andrews says
Suzanne! I am SO glad you love this dish! It's one of my faves and to be honest, I ate it almost every day last week for leftovers and loved it more every day. Thanks so much for sharing!!!
Richard T says
This worked great for me, even when I forgot the stock and poured water instead. I was a little low on chicken, but boosting the lentils made up for it. And it really is quick! It felt as if all I had to do was chop the onion and the ginger. Thank you, Julie.
★★★★★
Julie Andrews says
I'm so glad you loved it, Richard!! Thanks so much for the message, it makes my day to hear about those who are loving my recipes. 🙂
Ellice says
Can you use something other than coconut milk?
Julie Andrews says
Hi Ellice! Yes, I would just add a couple of tablespoons of half and half or heavy cream once it's cooked. Just stir it in at the end. You'll still get the creaminess with this substitution! You may have to add a little bit more stock if it's too thick, too. Enjoy!
Deon says
Easy and delicious!!
★★★★★
Julie Andrews says
So happy you enjoyed it!!
DWolken says
Made this tonight for dinner. Didn't have ginger so just sprinkled some dry ginger spice. Used diced tomatoe with chipotle, so pretty spicy but family likes spicy. Had whole boneless chicken breast which was tender and not dry at all. Threw everything in instant pot, so easy. Nice accent with cilantro and lime. We all had 2 servings. Not much leftovers. Will be a regular for us. Thanks so much!
Julie Andrews says
That's awesome to hear!! I hope you get a chance to make it again. 🙂
Karina says
Very easy and delicious! I substituted ground ginger and garlic for fresh. Had barely over 1 lb chicken and there was just enough liquid so if I had the full 1 1/2 lbs I'd probably up the broth a little. This is one of the few lentil recipes my husband has chowed down with compliments!
★★★★★
Julie Andrews says
That's amazing to hear, Karina! Love it when the family approves, too. 🙂
Keri Pommerenk says
Absolutely Fantastic! My entire family immediately said, "You have to make this again!" I made this recipe as written for the Instant Pot. I used Chana Daal for the lentils. I soaked the lentils for a few hours in cold water. My only additions to the recipe were: 2 teaspoons cumin & 1 tablespoon dried fenugreek. I also used 2lbs chicken thighs cut into 1 inch cubes so I didn't have to shred the chicken when it was done. Again, this recipe will definitely go on heavy rotation in our house. Thank you for sharing it.
★★★★★
Julie Andrews says
You're so welcome, Keri! I am so happy to hear your whole family loved it!
April says
Trying this tonight and my instant pot keeps going to burn even though I’ve added more liquid. Trying to sauté it in the instant pot instead. Hopefully it turns out ok!
Julie Andrews says
Hi April! How did it turn out? The Instant Pot saute setting does tend to cook pretty hot, so you have to be careful and stir frequently!