South Indian Curry

Here’s an easy South Indian Curry that uses chicken, coconut milk, and tamarind for a tangy, creamy flavor that is just divine. It’s a pour and cook recipe for a pressure cooker chicken curry that comes together in just minutes, leaving you more time to eat it!

Why You’ll Love This Easy Curry Recipe

Rich and aromatic spices . Bursting with the flavors of cumin seeds, turmeric, and coconut for an authentic South Indian taste.
Creamy yet light . The coconut milk base gives a velvety texture without being too heavy.
Perfectly balanced heat . Just the right amount of spice for a warming, flavorful dish that doesn’t overwhelm.
Tender chicken . Perfectly cooked pieces soak up the spices, becoming juicy and flavorful in every bite.

South Indian Curry is a comforting, flavorful dish that brings together tender chicken, aromatic spices, and creamy coconut for a meal that’s both deeply satisfying and full of character.

What Does Indian Curry Taste Like?

So here’s my pet peeve about people who say they don’t like curry. Curry, to most Indians, including me, is just something that has been cooked with water. Saying you don’t like chicken curry is like saying I don’t like any kind of chicken that has been cooked with water.

See? It’s absurd. You guys stop saying that 🙂

Now it’s perfectly legitimate to say you don’t like the taste of most prepacked curry powders you have tried. But as you know, I almost never use pre-made curry powders. So you can make a lovely pressure cooker chicken curry by using whatever spices you prefer.

This particular pressure cooker chicken curry is a south Indian rendition of chicken curry. The combination of coconut milk and tamarind is very distinctively South Indian. I don’t have a fancy name for this South Indian Chicken Curry–it’s just…well, south Indian style chicken curry 😀

Luckily for all of us, I can cook better than I can create names for recipes.

Making the Spice Mix for South Indian Chicken Curry

Now if you’ve ever watched my video on cooking with spices , you know how important it is to use freshly ground spices. I also have a handy little PDF you can download that tells you more about cooking with Indian spices , and how, having whole spices opens up a whole world of flavors for you.

So when I tell you to grind this spice mix right before you cook, take my word for this. The difference between freshly ground spices and stale, pre-ground spices is night and day. It’s the difference between a flavorful meal and a meal with sawdust that tastes vaguely like the spice it USED to be, months ago.

Can You Use Coconut Milk In The Instant Pot

After years of trying to cook with coconut milk in a pressure cooker, here’s what I have learned.

Pressure cooking certainly infuses the coconut milk flavor into your food. Unfortunately, it also separates the milk and you often end up with a –forgive me for these unappetizing words– but a greasy slick on top of the dish you made.

So what I have learned to do, is one of two things. If you’re wondering how to cook with coconut milk in a pressure cooker, try one of these two tricks.

Use half the coconut milk to cook, and add the other half after cooking. In this case, you will need to stir the bejeebers out of it after it’s cooked, to re-homogenize the milk again.
Use coconut milk for finishing and do not pressure cook it at all.

For this South Indian style Chicken Curry, I chose to add the coconut milk to cook, and then finished it with fresh coconut milk to thicken, and that worked out extremely well.

Ingredients You’ll Need

1 teaspoon Cumin Seeds - Adds a warm, earthy aroma and nutty undertone that forms part of the base flavor typical of South Indian curries.
2 teaspoons Coriander Seeds - Contributes a citrusy, slightly sweet flavor that balances the richness of the coconut milk and deepens the curry’s complexity.
1 teaspoon Fenugreek Seeds - Brings a mild bitterness and maple-like aroma, enhancing the depth and authenticity of the curry.
1.5 teaspoons Whole Black Peppercorns - Adds subtle heat and a sharp, peppery bite that complements the other spices and brightens the overall flavor.
1 pound Boneless Skinless Chicken Thighs - The main protein of the dish; chicken thighs stay juicy and tender, absorbing all the rich curry flavors during pressure cooking.
1.5 cups Onions - Provides sweetness and body to the curry base, helping thicken the sauce as they cook down.
1 cup Full-Fat Coconut Milk - Creates a rich, creamy texture
and balances the spices with a subtle sweetness and tropical flavor.
1/4 cup Water - Helps create steam in the Instant Pot for pressure cooking and thins the sauce slightly for even cooking.
1 tablespoon Minced Garlic - Adds pungency and depth, enhancing the savory notes of the curry.
1 tablespoon Minced Ginger - Offers warmth and a zesty flavor that complements the spices and brightens the curry.
1 teaspoon Tamarind Paste - Introduces a tangy, slightly sour flavor that cuts through the richness of the coconut milk, a hallmark of South Indian cuisine. 1 teaspoon Salt - Enhances all the other flavors and balances the sweetness and acidity of the curry. 1 teaspoon Turmeric - Gives the curry its golden hue while adding a mild earthiness and anti-inflammatory benefits.
1/4–1 teaspoon Cayenne Pepper - Provides adjustable heat; use more for spicier curry or less for a milder version.
1/4 cup Cilantro - Adds a burst of freshness and color to finish the dish, balancing the rich and spicy elements with bright herbal notes.

How To Make Indian Curry

Make the spice mix. grind together cumin, coriander, fenugreek, and peppercorns and set this spice mix aside.
Make the curry. Place chicken, onions, ginger, garlic, tamarind paste, 1 cup coconut milk, salt, turmeric, cayenne, and water into the inner liner of your Instant Pot or Pressure Cooker.
Add spices. Add the spice mix and stir well.
Pressure cook. Cook for 6 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
Make it creamy. Add in the coconut milk and stir well.
Finish and serve. Garnish with cilantro and serve with rice or naan.

Tips And Tricks

South Indian Chicken Curry is rich, aromatic, and full of layered spices that come together beautifully in the Instant Pot. To ensure your curry turns out flavorful and perfectly cooked every time, keep these tips in mind:

Use full-fat coconut milk. It creates the creamy, luxurious texture typical of South Indian curries and balances the heat from the spices. Avoid low-fat versions, which can curdle under pressure.
Cut chicken uniformly. Keep the chicken thigh pieces roughly the same size (2–3 inches) so they cook evenly without over- or undercooking.
Adjust spice levels last. South Indian curries can be quite spicy. Taste before serving and add more cayenne or tamarind paste as needed.

Variations

One of the best parts about South Indian Chicken Curry is its adaptability. You can easily tailor it to suit different tastes, diets, or available ingredients without losing its authentic charm. Here are a few flavorful ways to customize your curry:

Chettinad Chicken Curry - Add roasted fennel seeds, cinnamon, cloves, and star anise to the spice mix. This version is darker, spicier, and deeply aromatic. It’s perfect for those who love intense heat and depth.
Coconut-Free Curry - Skip the coconut milk and use plain Greek yogurt or cashew cream instead for a lighter, tangier version that still delivers a creamy texture.
Vegetable or Tofu Curry -Substitute chicken with firm tofu, chickpeas, or mixed vegetables like cauliflower, carrots, and potatoes for a hearty vegetarian alternative that absorbs all the curry’s rich flavors.

What To Eat With South Indian Chicken Curry

South Indian Chicken Curry pairs wonderfully with a variety of sides that complement its creamy, spiced coconut sauce. Whether you’re going traditional or keeping things low-carb, these options make the perfect companions:

Basmati Rice - The most classic pairing, perfect for soaking up the flavorful curry sauce.
Jeera Rice - Adds a subtle aromatic twist that enhances the warm spice notes in the curry.
Coconut Rice - A mildly sweet and fragrant option that balances the curry’s heat.
Cauliflower Rice - A low-carb substitute that still soaks up all the delicious flavors.

How Long Does It Last?

Instant Pot South Indian Chicken Curry lasts for about 3 to 4 days when stored in an airtight container in the refrigerator. The flavors actually deepen over time, making it even more delicious the next day.

Can You Freeze It?

If you’d like to keep it longer, you can freeze it for up to 3 months. Just let it cool completely before transferring it to freezer-safe containers.

When you’re ready to eat, thaw the curry overnight in the fridge and reheat it gently on the stovetop or in the microwave, adding a splash of coconut milk or water if the sauce has thickened.

More Chicken Curry Recipes

If you’re looking for curries from other cultures, here are a few you can try.

For starters, there’s a Thai green Curry chicken recipe that is well-loved by all who have made it.

Prefer a Japanese Chicken Curry Instead? Give this Instant Pot Curry recipe a shot!

No? Prefer a Jamaican Chicken Curry instead? you can make this and serve it with Jamaican Peas and Rice

You can even learn how to make a full Indian meal fast with this video!