Coconut Chicken Curry

This delicious Coconut Chicken Curry has a creamy coconut milk base, tender chicken, and savory veggies, all cooked right in your crockpot (or Instant Pot) for a super easy dinner!

Course dinner

Cuisine Thai

Keyword coconut chicken curry

Prep Time 15

Cook Time 4

Total Time 4 15

Servings Servings

Calories 279kcal

Ingredients

1 medium onion diced
2 cloves garlic minced
2 medium carrots chopped
1 medium sweet potato
1 medium green bell pepper chopped
1 medium red bell pepper chopped
1 pound chicken breast cubed
1/4 cup tomato paste
1 can coconut milk 13.5 ounce, can use lite
1 1/2 teaspoon salt
1/4 teaspoon black pepper 3
3 teaspoons curry powder
3 teaspoons garam masala
2 tablespoons brown sugar
1-2 tablespoons lime juice added at the end of cooking

Instructions

Crockpot Instructions

Heat 1 tablespoon of oil in a saute pan over medium high heat. Dice onion and add to your pan with the minced garlic. Saute until the onions have softened, 3-4 minutes. Chop carrots, sweet potato and bell peppers into small uniform pieces. Cut chicken into bite sized cubes. Add everything to your crockpot with the veggies on bottom and chicken next.
In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, garam masala and brown sugar. Pour the sauce over chicken and veggies and put the lid on your crockpot.
Cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is no longer pink.
When curry is done cooking, add lime juice and stir everything together.
Serve warm over brown or white rice.

Instant Pot Instructions

Chop onions, carrots, sweet potatoes and bell peppers small uniform pieces. Cut chicken into bite sized cubes. Turn your Instant Pot to saute mode and add a couple of teaspoons of oil. Add your veggies and minced garlic to the pot and saute for a few minutes until the veggies begin to soften.
Add the chicken, stir to combine and saute for 2 more minutes.
In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, garam masala and brown sugar. Pour sauce over chicken and veggies, place the lid on your Instant Pot.
Set to manual, high pressure for 4 minutes. Once the Instant Pot has completed the 4 minutes, let it natural pressure release for 10 minutes. Let remaining pressure out and carefully open the lid.
Add lime juice and then stir everything together. Serve over warm rice.

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