Tender chicken seasoned with curry spices, cauliflower, fresh greens, and chickpeas in a golden coconut sauce — satisfying and so delicious to make on the stovetop, in a slow cooker or electric pressure cooker.

A bowl of curry-seasoned chicken in coconut milk, with wilted spinach, chickpeas and a bowl of cilantro in the background.

This curry coconut chicken recipe cooks to perfection in a slow-cooker or electric pressure cooker — it’s a creamy-textured dish that makes a perfect one-dish meal. The spiced-up base is laced with cumin, turmeric, fresh ginger, and lime in a tangy coconut milk sauce.

Featured Reader Review

“Love this recipe! Can eat it as a stand-alone stew or pair it with rice. I used a Dutch oven and cooked this on the stovetop. Will make it again!

~ Chica

A bowl of curry-seasoned chicken in coconut milk, with wilted spinach, chickpeas and a bowl of cilantro in the background.

The finished recipe dishes up like a hearty stew, featuring fall-apart tender chunks of boneless chicken thigh, soft cauliflower and chickpeas. It’s all super flavorful and satisfying to eat.

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.

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

Something special happens when food is cooked under pressure or for hours low and slow. 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 generous 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.
4.81 from 63 ratings

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

Karen Tedesco
Creamy and delicious curry-spiced, one-pot chicken stew packed with cauliflower, chickpeas and 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. 
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Ingredients
 

  • 2 tablespoons (60 g) ghee or vegetable oil
  • 1 (110 g) onion, chopped (1 cup)
  • 1 tablespoon (15 g) grated fresh ginger
  • 2-3 garlic cloves, chopped
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • Juice of 1 lime or lemon
  • 1 tablespoon kosher salt
  • 1 ½ pounds (900 g) boneless, skinless chicken thighs, cut into 2 1/2-inch pieces
  • 1 head cauliflower, divided into florets (about 6 cups)
  • ⅓ cup (75 ml) water, chicken or vegetable stock
  • 1 (425 g) 15-ounce can chickpeas, drained
  • 1 14-ounce can (250 ml) full fat 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:

  1. Set a pressure cooker to the "Sauté" function and preheat on high. When the cooking pot is hot, add the ghee or oil, and the onion. Cook until soft and translucent, about 5 minutes, stirring frequently.
  2. Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the oil about 1 minute.
  3. 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 medium-high 8 minutes. Release the pressure manually or use the quick release function.
  4. 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.
  5. Stir in the spinach. Serve warm in bowl sprinkled with cilantro and sesame seeds.

Slow Cooker Directions:

  1. Put the ghee or oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, stirring frequently.
  2. 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. 
  3. 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.
  4. 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, chicken, cauliflower and chickpeas along with the stock. Cover and cook at a slow simmer for 35-40 minutes.
  • Be sure to cool the stew before freezing to prevent ice crystals from forming. Portion into freezer-safe containers or heavy duty plastic freezer bags.

Nutrition per serving

Calories: 281kcal Carbohydrates: 9g Protein: 28g Fat: 15g Sodium: 1251mg Fiber: 3g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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