Instant Pot Chicken Curry
Aromatic and flavorful chicken curry cooked quickly in the Instant Pot.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, pureed
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 cup coconut milk
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Turn on the Instant Pot and select the 'Sauté' function. Heat the oil and add the chopped onions. Sauté until golden brown.
Add the minced garlic and grated ginger. Sauté for another minute until fragrant.
Add the pureed tomatoes and cook for 2-3 minutes until the mixture thickens slightly.
Add all the spices: curry powder, turmeric, cumin, coriander, and red chili powder. Stir well to combine.
Add the chicken thighs and coat them well with the spice mixture. Cook for 2 minutes to sear the chicken slightly.
Pour in the coconut milk and add salt to taste. Stir everything together.
Close the Instant Pot lid and set the valve to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' mode for 10 minutes.
Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Garnish with fresh cilantro and serve hot with rice or naan.
Chef's Tips
- Chicken Choice: Bone-in chicken can be used but may require a few extra minutes of cooking time.
- Spice Level: Adjust the amount of red chili powder to suit your heat preference.
- Coconut Milk: For a richer curry, use full-fat coconut milk.
- Vegetable Addition: Add potatoes or carrots for a heartier dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
