Instant Pot Coconut Chicken Curry - Dump and Go Dinner
4
Servings
11
Ingredients
32
Comments
In this recipe, chicken takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in.
4
Servings
11
Ingredients
32
Comments
Ingredients
- 2 individual halve Onion
- 3 cups chunk Bell Pepper, Green
- 3 ¾ cups dice Chicken, Boneless Breasts
- 2 tablespoons Almond Butter
- 8 ounces Tomato Paste
- 1 tablespoon Curry Powder
- 1 tablespoon Garam Masala
- 1 ½ teaspoons Salt
- 2 teaspoons mince Garlic, Cloves
- 10 fluid ounces Coconut Milk, Canned
- ½ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide ingredients among indicated number of round containers, layering in order listed. Seal, label and freeze.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place all ingredients in Instant Pot, layering in order listed, beginning with water.
- Lock the lid in place and seal steam nozzle.
- Cook on high pressure for 9 minutes.
- Naturally release the pressure for 5 minutes, then quick release any remaining pressure.
- Remove chicken to a plate and then blend the sauce using an immersion blender.
- Change setting to saute if needed, to thicken sauce.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 471
- Total Fat
- 25g
- Saturated Fat
- 15g
- Trans Fat
- 0g
- Cholesterol
- 124mg
- Sodium
- 829mg
- Total Carbohydrates
- 21g
- Fiber
- 6g
- Sugar
- 10g
- Protein
- 45g
- WW Freestyle
- 9
32 Comments
Join the discussionIs the chicken supposed to be already cooked?
There are 2 ways of looking at this — prepare now or prepare for freezer and then how to prepare after its frozen. A bit confusing –
So– you don’t have to cook chicken before adding to freezer.
There are THREE sets of directions based on how you are preparing this recipe:
Set 1 – Directions = cooking it to serve for dinner WITHOUT freezing that night, fresh!
Set 2 – Freezing Directions = directions for freezing the recipe WITHOUT cooking.
Bet 3 – Serving Directions = directions for COOKING the FROZEN product you created in Set 2.
To Recap: Set 1 is to serve tonight for dinner. Set 3 is if you did set 2 and froze.
Hope this helps. Happy cooking!
This still doesn’t answer if the chicken on the ingredient list should be already cooked no matter the method for freezing. 9 minutes on the InstantPot does not sound like an appropriate amount of time to cook fresh, uncooked chicken. I will test today and find out.
The chicken would be raw when it goes into your programmable pressure cooker. If it helps, the ingredient would read “3 ¾ cups dice and cook Chicken, Boneless Breasts” if the chicken were to be cooked prior to being put in the pressure cooker with the other ingredients.
Trust me, 9 minutes is plenty! Even on the grill, a whole chicken breast cooks for just over 10 minutes – thischrcken is diced, and the pressure cooking allows for very high temps – that’s the whole purpose of the instant pot. Definitely will be cooked by the end.
9 min is not really 9. The pressure cooker heats up for 15 then 9 minutes cooking plus the 5 minutes as it steams. Is really 31 minutes the chicken will be cooked.
I followed the recipe exactly for what to do on serving day and had problems.
The didn’t come up to temp for saute for 20 minutes or so. So some of the sauce was melting and burning on the bottom and it still didn’t say hot on the display. Then when I gave up on the saute function and started on the 9 min. on poultry setting, it took 3 rounds of 9 min. Each time I opened after the 9 min. then 5 min. NPR, the pot had not pressurized and there were still frozen chunks.
Did I do something wrong?
Sorry to hear you had a poor experience with this recipe. Lorraine, is your pressure cooker a brand other than Instant Pot? Were you cooking fresh or from frozen? We do include a disclaimer on all of our IP recipes that states what the original serving size was when we made it fresh and that due to the inconsistency in pressure cooking the time might need to be adjusted.
I’ve found the same thing using my InstantPot brand pot both times I’ve attempted this recipe from frozen. I wonder if there’s something about the weight or volume of the food triggering the pressure sensor without it coming to pressure properly? In any case, this is a delicious dish that I absolutely cannot make in my IP from frozen again.
The cook time doesn’t include the time it takes to build up the pressure, so if you double the time it says, that should be about right.
Confused on the amount of onion needed. Please clarify.
As written on the website this recipe uses 2 onions, halved. Cut 2 onions and 2 and include them. The sauce gets pureed so there is no need to dice them.
Agreed; reads like 2 halves of one onion.
“2 individual halve onion” might better read “2 onions, halved”
This was my exact question, too. It is really hard to understand that ‘2 individual halve onion’ is supposed to be 2 onions cut in half. Would y’all please consider revising the recipe? I have found many other OAMM recipes with unclear and oddly worded ingredients like this, as well. Thanks!
I agree. ‘2 individual halve onion’ is not clear at all. And yes, there are many more OAMM recipes that have such confusing wording. Please consider revising. Thank you very much!
I had the same problem as other people: my instant pot wouldn’t come to pressure.
I made this the night before, and refrigerated the ingredients. The next day I put it on manual for 9 minutes and it wasn’t cooked. I tried it again and it came to temperature but wasn’t pressurized. Some of the sauce burnt on the bottom of the instant pot.
I think there isn’t enough liquid in this recipe, so I will try adding a cup of chicken brother next time.
Sorry to hear this recipe didn’t come to pressure for you! If you do add an additional cup next time, we’d love to hear if that makes a difference!
I made this last night for dinner. Despite having problems, it was delicious. I followed the recipe as written and the the bottom of the inner pot was badly burned. The Instant Pot also never came up to pressure (but the chicken was cooked). My thought is that the sauce was too thick which is why the pot burned and never reached high pressure. I probably should have pureed it further in my food processor or added some liquid under the chicken. Any thoughts on this? The good news is that it was delicious. We were careful to ladle it out of the pot without disturbing the burnt bottom.
Thanks Liz for your feedback. We’re so glad this meal was still delicious despite some challenges. We’re sending this back to our Menu Builder team to review and see if there’s a way to improve the recipe in the future.
9 mins was not even close to enough time. It was still very raw. 25 mins on top of the already 9 was good. Sauce however was amazing.
Thank you so much for your feedback Lisa. We’re sorry the chicken was still raw. We always say it’s best to err on less time and then add more to avoid burning food in the Instant Pot. We are currently reviewing this recipe with our Menu Builder team, so I will pass your feedback along.
My whole family loved this recipe – next time I will add a teeny bit more spice as the older kids thought it needed extra kick. I had no problems with the cook time although I did cook from fresh and diced the chicken into fairly small chunks.
Thanks for this one, it’s always great to have a new family favourite!
Thanks for that feedback. Glad your family loved it!
It was wonderful!!! Thanks for helping me use my instant pot!!!
I’m a little confused on the container for freezing. Do I need 2) 64oz containers? it says 1 but I thought these were doubled for 2) 4 serving meals.
Great question! You can fit 4 servings in a 64oz container. Once you add this recipe to a menu and adjust your serving size, your menu resources will double the recipes for you and tell you how many containers to use. I hope this helps!
The serving day instructions say to remove the chicken to a plate then blend the sauce with an immersion blender, but I can’t see that being practical if the chicken is diced. Also, wouldn’t that result in the peppers being blended as well? I chose to use diced onion instead of whole and plan to skip the blender step on serving day. If I make this again, I’ll blend the sauce in a bowl before adding it to the peppers and chicken in serving containers, as the coconut milk and tomato paste were pretty chunky. I think the prep directions could be streamlined for this one.
Kimberly, all our recipes are thoroughly tested by test cooks. . However, we encourage members who are willing to try new ways of cooking these recipes to post their results to help other members. If you try cooking the curry in this way- we’d love to hear how it went for you!
It turned out great in my 6qt instant pot. My only complaint is that there was SO MUCH sauce leftover – practically enough to make another meal! Thinking about cooking another 2lbs of chicken next time.
Made this tonight. It tasted good but I’d prefer it more spicy (flavour spicy, not hot spicy). I found it predominately tasted tomato-y.
If I added an extra tablespoon of curry and gram marsala, Would any further adjustments need to be made?
You wouldn’t need to make any further adjustments. Please let us know how it turns out with the extra spices!