Recipe
Instant Pot Chicken Curry Recipe
Published: April 1, 2024
This Instant Pot chicken curry is my go-to comfort food. It's a hearty mix of tender chicken, aromatic spices, and creamy coconut milk. Quick, easy, and oh-so-satisfying!
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Imagine stepping into your kitchen, the fragrant mix of spices tickling your nose, as you prepare to take your tastebuds on a journey to the heart of India. This isn't any ordinary dinner, but a homemade chicken curry cooked right in your Instant Pot! As you anticipate the rich, creamy dish packed with tender chicken pieces, you can't help but feel excited. It's about to be a feast in your own home, one you'll want to share with everyone!
Ingredients for Instant Pot Chicken Curry
- Chicken: Tender protein base that soaks up flavors, adding heartiness and texture to the curry.
- Onion: Provides a savory base and depth of flavor, enhancing the overall taste of the dish.
- Garlic: Infuses a pungent aroma and robust taste, elevating the curry's flavor profile.
- Ginger: Adds a warm, spicy kick and depth of flavor, balancing the richness of the dish.
- Diced tomatoes: Brings a tangy sweetness and acidity, complementing the richness of the coconut milk and spices.
- Coconut milk: Lends a creamy, rich texture and a hint of sweetness to the curry, balancing the spices.
- Curry powder: Infuses the dish with a complex blend of spices, adding depth and warmth to the curry.
- Turmeric: Adds a vibrant color and earthy flavor, enhancing the overall aroma and taste of the curry.
- Fresh cilantro: Provides a fresh, herbaceous flavor and a pop of color, brightening up the dish.
One interesting fact about this instant pot chicken curry recipe is that you can add a splash of apple cider vinegar towards the end of cooking to enhance the flavors and give the curry a subtle tangy kick.
Read more: Instant Pot Coconut Chicken Curry Recipe
Essential Tools for Making This Delicious Curry
- Instant Pot: Speeds up cooking and infuses flavors quickly.
- Knife: Essential for cutting chicken and vegetables to the desired size.
- Cutting board: Provides a safe and stable surface for chopping ingredients.
Common Questions About This Instant Pot Curry Recipe
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
- 1.5 lbs chicken, cut into pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Set the Instant Pot to sauté mode and add some oil. Sauté the onions, garlic, and ginger until fragrant.
- Add the chicken pieces and brown them on all sides.
- Stir in the curry powder, turmeric, salt, and pepper.
- Pour in the diced tomatoes and coconut milk. Stir to combine.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Once done, do a quick pressure release and open the lid.
- Serve the chicken curry over rice, garnished with fresh cilantro.
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 10 g | Protein: 25 g | Total Fat: 28 g | Saturated Fat: 20 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 450 mg | Dietary Fiber: 3 g | Sugar: 5 g | Calcium: 80 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 15 mg
Tips for Making Instant Pot Chicken Curry Ahead of Time
Make Ahead Instructions
- Cook the chicken curry as per the recipe instructions.
- Let it cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the chicken curry as per the recipe instructions.
- Allow it to cool down completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and freeze for up to 3 months.
