Coconut curry chicken from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 62) by Melissa Clark

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Notes about this recipe

  • pastaplease on February 16, 2025

    Really like this recipe, have made it several times. Have to always remember it takes a lot longer than the 1 hour Clark claims, but still worth it. If tomatoes aren't in good season or particularly great, I sub in canned crushed tomatoes with good results. I have yet to remember to add shredded coconut on top so I don't know what I've missed. For the Garam Masala, for this and any dish that calls for it, I always use the version in Urvashi Pitre's book, Indian Instant Pot. Excellent.

  • Larkspur on December 04, 2022

    Delicious and everyone in my family liked it, even the picky eater! Some of us spiced our servings up a little more with some Indian hot pepper powder.

  • FJT on October 09, 2020

    This was delicious. I made it with a whole chicken which I skinned and cut up. Cooked on high pressure for 8 minutes, then took the chicken off the bone. In light of the comments below I used only about half a cup of tomato pulp and 200ml of coconut milk. Really easy dinner that everyone loved.

  • mamacrumbcake on October 22, 2019

    This was delicious! Like others mentioned, it did take a while to reduce the sauce. The coconut flavor is not strong, but nevertheless very yummy. The recipe says that it takes an hour to make this, but I would start prepping at least two hours before you plan to eat. The cooking time from sautéing the onions to the 20 minute rest is about 90 minutes. The prep work takes a bit of time—lots of ginger, garlic, and tomatoes to grate.

  • rionafaith on September 03, 2018

    Nicely flavored curry, though more chunky (from tomatoes and onions) than creamy. I did end up reducing the sauce for 20 minutes or so. Would have preferred more coconut milk creaminess but I also didn't want the sauce to end up thinner. Still, this is quite nice for the minimal time it takes.

  • Londonyankee on June 05, 2018

    Good curry! I still had to reduce it a bit, but it was thicker than a recipe that I had been using from the web that was too watery for me. It might be a good idea to reduce the tomato and increase the coconut milk, like purpleshiny says.

  • purpleshiny on January 28, 2018

    This curry is the bomb. Much better than the Food52 curry (and the Food52 curry is amazing). I do find the sauce reduction step is required. Depending on what you are used to, you might want to adjust the tomatoes down and/or the coconut milk up. Like many curries even better the next day.

  • TrishaCP on January 24, 2018

    We really enjoyed the flavors of this curry. I didn't use a coconut garnish either, so there wasn't a really strong coconut flavor, but it still was delicious. We did reduce the sauce for a bit, but it was still quite saucy, which is not a problem for us.

  • twoyolks on January 17, 2018

    I liked this but didn't love it. I found the sauce to be too strong on the tomato and not strong enough on the coconut. I also found that none of the spice flavor really came through in the sauce. I have made similar curries that I much prefer.

  • Delys77 on November 20, 2017

    I left out the coconut garnish and I did thicken with a touch cornstarch but otherwise followed the recipe and the results were very very tasty. The chicken has a much nicer texture than slow cooker chicken and the sauce was just scrumptious.

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