Name: Instant Pot Chicken Curry Recipe
Yield: 0
Cuisine: Indian
Ingredients: 2 tsp coriander; 1/2 tsp cayenne powder; 1/2 tsp garam masala; 1/4 tsp turmeric; 1 tsp salt; 2 bay leaves; 6 whole cloves; 6 black peppercorns; 1/2 tsp cumin seeds; 1 pound boneless, skinless chicken thighs; 3 tbsp olive oil; 1 jalapeno, diced (optional); 1 inch peeled ginger, finely chopped; 5 Garlic Cloves, peeled and chopped; 1 onion, diced; 1 15 ounce can diced tomatoes; 1/2 cup chicken broth; 1 tbsp lemon juice; cilantro to garnish

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It’s Instant Pot Friday and today’s new recipe is – INSTANT POT CHICKEN CURRY.

Be ready to be blown away! When you eat this Instant Pot Chicken Curry you will feel like you’re eating at the finest Indian restaurant in town.

Chicken curry is a classic recipe where chunks of chicken are stewed in an onion and tomato based sauce that is flavored with various spices.

There are many variations of chicken curry spices and sauces that are used throughout the world.

instant pot chicken curry — Instant Pot Chicken Curry served with rice and cilantro.

This recipe calls for both whole spices and ground spices to provide maximum flavor to this dish. You can find Garam Masala at specialty grocery stores in the Indian cuisine aisle or you can also order it on Amazon.

The basic onion and tomato sauce is spiced up with the addition of the jalapeno. However, if you don’t like your curry spicy, you can either deseed the jalapeno or omit it altogether.

Instant Pot Chicken Curry is easy to make. Just saute all the ingredients directly in the pot and then pressure cook for only 5 minutes! With quick release pressure, your meal will be on the table in no time!

We typically serve our chicken curry over a small bed of rice. However, you could eat it without the rice or served with Naan.

Check out the recipe below and let me know what you think!

Due to the popularity of the Instant Pot Pressure Cooker, we will provide you with a new Instant Pot recipe every Friday! Check out our other Instant Pot recipes.

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Instant Pot Chicken Curry Recipe

Simple yet delicious Instant Pot chicken curry recipe with lots of flavor in a thick sauce.

Ingredients

1 pound boneless, skinless chicken thighs
3 tbsp olive oil
1 jalapeno, diced (optional)
1 inch peeled ginger, finely chopped
5 Garlic Cloves, peeled and chopped
1 onion, diced
1 15 ounce can diced tomatoes
1/2 cup chicken broth
1 tbsp lemon juice
cilantro to garnish

Whole Spices

2 bay leaves
6 whole cloves
6 black peppercorns
1/2 tsp cumin seeds

Ground Spices

2 tsp coriander
1/2 tsp cayenne powder
1/2 tsp garam masala
1/4 tsp turmeric
1 tsp salt

Instructions

Cut the chicken into 1-2 inch chunks.
Turn Instant Pot to Sauté mode and add oil to it. Heat and add the whole spices and sauté for 30 seconds.
Add the chopped green chili, onions, ginger and garlic to the pot and sauté for until they turn golden brown, stirring frequently. (About 5 minutes)
Add the tomatoes and ground spices. Continue to sauté for 3 minutes, while stirring at regular intervals.
Add the chicken and sauté for another 3 minutes.
Add the broth and stir. Cancel sauté mode.
Add lid and set on sealing. Set to manual/pressure cook mode on high for 5 minutes.
Once cooking is complete, quick release the pressure and stir in the lemon juice.
Remove bay leaves and whole cloves.
Garnish with cilantro (optional).
Serve with rice or Naan

Notes

For a less spicy dish omit jalapeno pepper.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 139mgSodium: 958mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 29g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

Marie

Thursday 12th of April 2018

Made this last night. Start to finish it took me over an hour, does that seem right? I always seem to be wasting time waiting for my IP to warm up, whether on a dish like this or soup. Thanks!

makeyourmeals

Hi Marie In my 6 quart Instant Pot I can make this recipe in about 30 minutes. It takes about 15 minutes of saute time and then about 10 minutes to come to pressure with 5 minutes of cook time. It might be a little longer to come to pressure depending on your altitude, but an hour does seem like a long time for this recipe. It does take longer for my pot to come to pressure when it is full of liquid (example: stock).

Brooke Ford

Wednesday 14th of March 2018

Is this the type of curry that gets rasins and pEanuts, etc. Lon top?

I have never put raisins or peanuts on top before. It's delicious without any additions.

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