Instant Pot Chicken Curry
An delicious combination of aromatic spices and flavor, this instant pot chicken curry is super simple and on the table in under 30 minutes!
Servings: 8 servings
Calories: 241kcal
Equipment
Ingredients
- 2 pounds boneless skinless chicken thighs cut in 1 inch cubes
- 1 tablespoon ghee
- ½ medium onion diced
- 3 garlic cloves chopped
- 1 teaspoon whole cumin seeds
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- ¼ teaspoon cayenne pepper
- 2 teaspoons salt
- 1-15 ounce can diced tomatoes
- 10 ounces coconut milk
- ½ cup chopped fresh cilantro
Instructions
- Heat the ghee in the Instant Pot using the saute function on "normal." Add the onions and garlic and cook until softened and starting to brown, about 5-7 minutes.
- Add the cumin seeds and cook, stirring continuously, for 30 seconds.
- Add the remaining spices and stir together for about 20 seconds, no more.
- Add the diced tomatoes and stir, scraping anything stuck off the bottom of the pot.
- Add the diced chicken and coconut milk.
- Set the Instant Pot to pressure cook for 7 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
- Garnish with cilantro and serve with basmati rice and/or naan bread.
Notes
- Make sure to stir the spices constantly once you add them and they will burn very easily. Add the tomatoes quickly to prevent burning.
- The curry is actually best made a day in advance and eaten leftover. It allows the flavors to really come together.
- If the curry is too thin, add a touch of cornstarch slurry in, while mixing continuously, until the desired thickness is reach. Mix 1 tablespoon of water with 1 tablespoon of cornstarch to make a slurry. You can also sauté for 5-10 minutes to allow the sauce to reduce.
- Substitute the coconut milk with coconut cream for a thicker, creamier curry in the instant pot.
- Add additional salt to taste if desired. I use minimal salt as everyone's salt preferences are different.
- For additional flavor, you can brown the chicken thigh pieces before you pressure cook. Just cook them along with the onions and garlic.
Nutrition
Serving: 1cup | Calories: 241kcal | Carbohydrates: 5g | Protein: 23g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 769mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg