Coconut Chicken Curry
on Jun 21, 2021, Updated Apr 07, 2026
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If you’re looking for a cozy, high-protein dinner that feels like comfort food but still fits your macros, this Coconut Chicken Curry is it. It’s one of those meals that tastes like it simmered all day, but actually comes together quickly in the Instant Pot.
It’s packed with tender chicken, warm curry spices, and a creamy (but lightened-up) coconut broth that your whole family will love. Serve it over rice or veggies and you’ve got a macro-balanced meal that works for busy weeknights, meal prep, or both.
And of course—like all our recipes—it’s pre-loaded in MyFitnessPal and MacrosFirst to make tracking easy.
Why You’ll Love This Recipe
- High protein + macro balanced
- Made in the Instant Pot (set it and forget it)
- Family-approved flavors (not overly spicy)
- Great for meal prep or leftovers
- Cozy, comforting, and perfect year-round
Ingredients
- Boneless, skinless chicken thighs
- Olive oil
- Minced garlic
- Yellow onion
- Celery
- Carrots
- Diced tomatoes
- Ground ginger
- Ground cumin
- Curry powder
- Light coconut milk
- Chicken broth (or water)
- Salt & pepper
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Substitutions
- Chicken breasts instead of thighs
→ Slightly leaner, but still works great - Full-fat coconut milk
→ Makes it richer and higher in fat - Frozen veggie mix
→ Easy shortcut if you’re low on time - No Instant Pot?
→ Simmer on the stovetop for 25–30 minutes until chicken is cooked through and tender or saute veggies on the stovetop and transfer to a slow cooker
Variations
- Add bell peppers or zucchini for more volume
- Stir in spinach at the end for extra nutrients
- Make it spicy with red pepper flakes or curry paste
- Swap rice for cauliflower rice to lower carbs
What to Serve With It
- White or jasmine rice
- Cauliflower rice
- Naan or flatbread
- Roasted veggies
Recipe Tip
Let the curry sit for 10–15 minutes after cooking before serving. The flavors deepen and the sauce thickens slightly—so good.
How to Store
- Store in an airtight container in the fridge for 3–5 days
- Reheats really well (perfect for meal prep)
- Freezes well for up to 2–3 months
Make-Ahead Friendly
This is one of those recipes that actually tastes even better the next day, making it perfect for prepping ahead for busy weeks.
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Coconut Chicken Curry
Equipment
Ingredients
- 30 oz boneless skinless chicken thighs, (fresh or frozen)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1/2 yellow onion, diced (150g)
- 5 stalks celery, diced (150g)
- 1 &1/2 cups carrots, diced (192g)
- 1 14.5 oz can diced tomatoes (chili-ready or plain)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 2/3 cup light coconut milk
- 1 &1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Set your pressure cooker to sauté mode. Add olive oil, garlic, onion, celery, and carrots. Sauté until vegetables are tender, about 5–7 minutes. (If using a slow cooker, do this step in a skillet on the stovetop.)
- Add ground ginger, cumin, curry powder, and 1 tablespoon of water. Stir and cook for 1–2 minutes to toast the spices.
- Turn off sauté mode and stir in the diced tomatoes. (For slow cooker: transfer mixture to the slow cooker at this point.)
- Place the chicken on top of the vegetable mixture, then pour in the chicken broth.
- Cook on high pressure for 15 minutes (Instant Pot) or cook on low for 6–7 hours / high for 3–4 hours (slow cooker).
- Allow the pressure to naturally release (Instant Pot).
- Stir in the coconut milk and use two forks to shred or break the chicken into smaller pieces.
- Stir well and serve over rice or vegetables.
Notes
- Serving idea: Serve over jasmine rice, cauliflower rice, or roasted veggies
- Meal prep tip: Flavors deepen and taste even better the next day
- Find in the apps: Search, “Stay Fit Mom Coconut Chicken Curry”
Nutrition
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This was very good and easy to make! Mine had more of a soup like consistency, is that correct? I was thinking it would have been thicker. I will definitely be making this again!
Hi Sarah! Yes this one isn’t super thick, and more soup like. So good over rice! It’s actually a recipe I make all the time. If you want it thick you could add some corn starch or arrow root powder before cooking.