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–+ servings
Chicken curry and rice

Instant Pot Chicken Curry

This rich and flavorful Instant Pot chicken curry has all the traditional curry spices mixed with coconut milk and tender chicken.

Note: Made in a 6-qt Instant Pot

4.84 from 12 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Pressurize Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 298 kcal

Equipment

Ingredients
 

  • 1 tablespoon (14 g) ghee or butter
  • 1 teaspoon (2 g) cumin seeds
  • 1 onion finely chopped
  • 8 (8) cloves
  • 1 pound (454 g) boneless skinless chicken thighs chopped into bite sized pieces
  • 2 teaspoons (6 g) garlic minced
  • 2 teaspoons (4 g) ginger minced
  • 1 teaspoon (3 g) garam masala
  • 1 teaspoon (2 g) curry powder
  • 1 (1) can finely chopped tomatoes 14.5 ounces
  • 1/4 cup (59.15 ml) water
  • 1 cup (237 ml) full-fat coconut milk
  • Cilantro for garnish
  • Chili optional and to taste

Instructions
 

  • Turn on sauté mode. When hot, add the ghee, cumin seeds, and onions. Sauté for 5-7 minutes. If onions begin to burn, either turn saute mode to low, if available, or add a tablespoon of water. Add the chicken pieces and brown them for about 3 minutes.
  • Turn off sauté mode. Add ginger, cloves, garlic, garam masala, curry powder, tomatoes and water.
  • Lock the Instant Pot lid and set the vent to sealing. Press the pressure cook button and set to 5 minutes. When done, allow the pressure to release naturally, then remove the lid.
  • Turn on sauté mode again and stir in the coconut milk. Cook for 3-5 minutes, until heated through.
  • Turn off the Instant Pot. Add salt and additional curry powder, if necessary. Serve over basmati rice.

Notes

  • Salt is what really brings out the great flavors in the curry. If your curry doesn't quite taste the way you expect, it probably doesn't have enough salt. Add more and taste again until you're satisfied with the flavor.
  • If the curry isn’t thick enough, continue cooking down on saute mode until thickened, or add a cornstarch slurry to the pot until thickened.
  • Curry powder can be quite hot. Be sure to purchase the level of heat you’re comfortable with. You can also increase the heat by adding chopped green chilis.

Nutrition

Calories: 298kcalCarbohydrates: 7gProtein: 24gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 115mgSodium: 139mgPotassium: 547mgFiber: 1gSugar: 2gVitamin A: 383IUVitamin C: 7mgCalcium: 44mgIron: 3mg
Keyword Chicken, Rice, Tomatoes
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