(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
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: Curry Lamb Stew 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.
0 thoughts on “Instant Pot Chicken Curry Recipe”