Chicken | Dairy Free | Gluten Free | Instant Pot | Slow Cooked

Curry Coconut Chicken with Cauliflower {Slow Cooker/Instant Pot}

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Tender chicken seasoned with curry spices, cauliflower, healthy greens and chickpeas in a golden coconut sauce — satisfying and so delicious!

Here’s a recipe that was meant to be cooked to perfection in a slow-cooker or electric pressure cooker — creamy coconut curry chicken that makes a perfect one-dish meal.

The finished recipe dishes up like a hearty stew, featuring fall-apart tender chunks of boneless chicken thigh, cauliflower and chickpeas.

It’s all super flavorful and satisfying to eat.

Think spiced-up mouthfuls laced with cumin, turmeric and fresh ginger and lime in a light and tangy coconut milk sauce.

Spiced Coconut Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}

It’s so good with warm flatbread (like naan) or a scoop of coconut rice on the side to savor every last drop.

If you’ve been following along recently, you know I’m all-in on the electric pressure cooker obsession.

Something special happens when food is cooked under pressure or for hours low and slow.

Golden Coconut Chicken with Chickpeas and Cauliflower in an enamel cast iron Dutch oven.

Aromatic garlic, onion and spices release meld with everything in the pot, producing layers of mellow, savory flavor.

In this recipe, the cauliflower cooks until it becomes meltingly soft, helping to create a creamy texture in the sauce.

Throw a healthy handful of baby spinach or other greens into the warm stew until they wilt. Serve over rice noodles or cooked rice and you have tasty one-dish dinner.

Bonus — it tastes even better the next day (or the one after that) and freezes perfectly.

Spiced Coconut Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}

I like to portion this in my absolute favorite freezer-to-oven containers. I love that they have sturdy glass covers so you can see what’s inside) for easy meal planning.

Tips for Freezing Coconut Chicken with Cauliflower and Chickpeas:

  • Be sure to cool the stew before freezing to prevent ice crystals from forming.
  • Refrigerate for a few hours (or overnight) right in the cooking pot or a large bowl.
  • Portion into freezer-safe containers or heavy duty plastic freezer bags.
  • Label your container with the date and contents — I often use a simple piece of masking tape and a Sharpie for this task.

Coconut Curry Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}

Familystyle Food
Creamy and delicious curry-spiced, one-pot chicken stew packed with cauliflower, chickpeas and healthy greens is so easy to make in your pressure cooker or slow cooker. Make-ahead and freezer-friendly. Serve with basmati rice or warm naan on the side to make a complete meal. 
Print Pin
4.48 from 19 votes
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Chicken
Cuisine Curry
Servings 6 servings

Ingredients

  • 4 tablespoons (60 g) unsalted butter or ghee
  • 1 (110 g) onion, chopped (1 cup)
  • 1 tablespoon (15 g) grated fresh ginger
  • 4 or 5 garlic cloves, chopped
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • Juice of 1 lime or lemon
  • 1 tablespoon kosher salt
  • 2 pounds (900 g) boneless, skinless chicken thighs, cut into 2 1/2-inch pieces
  • 1 head cauliflower, divided into florets (about 6 cups)
  • 1/3 cup (75 ml) water, chicken or vegetable stock
  • 1 (425 g) 15-ounce can chickpeas, drained
  • 1 cup (250 ml) coconut milk
  • 2 (40 g) heaping cups baby spinach leaves or other leafy greens
Garnish
  • Chopped cilantro and black or brown sesame seeds, optional

Instructions 

Instant Pot/Pressure Cooker Directions:
  • Set a pressure cooker to the “Sauté” function and preheat on high. When the cooking pot is hot, add the butter and onion and cook until soft and translucent, about 5 minutes, stirring frequently.
  • Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the butter, about 1 minute.
  • Add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Secure the lid of the pressure cooker and cook on high 8 minutes. Release the pressure manually.
  • Open the lid and stir in the chickpeas and coconut milk.  If the sauce seems too thin, simmer on the sauté function for a few minutes to reduce the liquid.
  • Stir in the spinach. Serve warm in bowl sprinkled with cilantro and sesame seeds.
Slow Cooker Directions:
  • Melt the butter in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, stirring frequently.
  • Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the butter, about 1 minute. 
  • Transfer the mixture to a slow cooker and add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Cover and cook on low for 6 hours.
  • Stir in the chickpeas, coconut milk, and spinach. Serve topped with cilantro and sesame seeds.

Notes

Make this recipe on the stovetop: Use a Dutch oven or other large heavy pot. Follow the directions for precooking the onions and spices as above, and add the coconut milk and chickpeas along with the stock. Cover and cook at a slow simmer for 35 – 40 minutes

Nutrition

Serving: 1g | Calories: 401kcal | Carbohydrates: 9g | Protein: 37g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 121mg | Sodium: 974mg | Potassium: 982mg | Fiber: 3g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 48mg | Calcium: 45mg | Iron: 3mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

3 Comments

  1. 5 stars
    I made it exactly as you stated in the instant pot. It was a hit!! With everyone, which is not always the case. Healthy, quick and with ingredients I always have on hand. I served it over angel hair rice noodles. The only thing I would say is that the cauliflower broke down quite a bit more than I would have liked, but the flavour was superb and the chicken was perfect. Thanks for a great recipe!!

  2. 5 stars
    This was OUT OF THIS WORLD!!!! Loved the creaminess from the cauliflower. What a fabulous idea to add that extra creamy element without using flour or cornstarch, and it had the perfect amount of spiciness. I only had kale on hand, so I thinly chopped that and added with the chicken. Also only had chicken breast and they were cooked perfectly. This is a new favorite in our book!!!

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