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I've been perfecting this instant pot chicken curry for months, and it's become my go-to weeknight dinner. Rich, creamy, and bursting with flavor, this dish transforms ordinary chicken into something extraordinary. Best part? It's ready in a flash thanks to pressure cooking magic. My family can't get enough of its aromatic spices and tender meat. Trust me, once you try this curry, takeout will become a distant memory. Ready to spice up your dinner routine? Let's dive in!
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.
Read more: Instant Pot Curry Chicken Recipe Guide
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.
Instant Pot Chicken Curry Recipe
Equipment
- Instant Pot
- Knife
- Cutting board
- Spatula
Ingredients:
Main Ingredients
- 1.5 lbs chicken cut into pieces
- 1 onion chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 can diced tomatoes 14 oz
- 1 can coconut milk 14 oz
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- to taste Salt and pepper
- for garnish Fresh cilantro
Read more: Instant Pot Coconut Chicken Curry Recipe
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.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Massaman Curry Recipe
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.
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.
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