Description
A flavorful and aromatic Instant Pot Chicken Curry recipe that’s quick and easy to make, perfect for a satisfying weeknight dinner. Tender chicken cooked in a rich, spiced tomato-coconut sauce, served over fluffy rice or with warm naan bread.
Ingredients
Scale
Chicken Curry:
- 1 ½ lbs boneless skinless chicken thighs or breasts, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned or fresh)
- ½ cup coconut milk
- ½ cup chicken broth
- 2 tablespoons vegetable oil
For Serving:
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan
Instructions
- Sauté Aromatics: Set the Instant Pot to Sauté mode. Cook onions until soft, then add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, paprika, turmeric, cayenne, and salt.
- Build Sauce: Add tomato paste, diced tomatoes, coconut milk, and chicken broth. Add chicken, then pressure cook.
- Natural Release: Allow pressure to release naturally, then adjust seasoning and thicken the curry.
- Serve: Enjoy hot over rice or with naan, garnished with cilantro.
Notes
- For a creamier curry, stir in extra coconut milk after cooking.
- Chicken thighs offer more flavor and tenderness, but breasts can be used.
- Feel free to add peas or spinach for additional veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg
