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Craving a flavorful meal without spending hours in kitchen? My instant pot chicken curry recipe hits all right notes. Aromatic spices mingle with tender chicken chunks, creating a rich, satisfying dish that'll transport your taste buds to exotic lands. Best part? This one-pot wonder comes together in under 30 minutes. Perfect for busy weeknights or impressing dinner guests, this curry delivers restaurant-quality flavors with minimal effort. Ready to spice up your dinner routine? Let's dive into this mouthwatering recipe that'll become family favorite in no time.
Ingredients for Instant Pot Chicken Curry
- Chicken: Tender protein base that soaks up flavors, adding heartiness and texture to the dish.
- Onion: Adds depth and sweetness to the curry, creating a flavorful base for the other ingredients to meld together.
- Garlic: Infuses a rich, aromatic flavor into the dish, enhancing the overall taste of the curry.
- Ginger: Provides a warm, spicy kick and a subtle sweetness, balancing the flavors in the curry.
- Diced tomatoes: Adds a tangy sweetness and a burst of freshness, complementing the richness of the curry.
- Coconut milk: Brings a creamy, luscious texture and a hint of sweetness, balancing the spices in the curry.
- Curry powder: Infuses the dish with a warm, earthy flavor and a vibrant yellow color, essential for an authentic curry taste.
- Cilantro: Fresh herb garnish that adds a pop of color and a burst of freshness to the finished dish.
Read more: Instant Pot Chicken Recipe Guide
Essential Tools for Making This Curry Recipe
- Instant Pot: Essential for pressure cooking the chicken curry quickly while infusing flavors.
- Knife: Needed to cut the chicken into pieces and chop the onion for the curry.
- Cutting board: Provides a safe and stable surface for cutting the chicken and vegetables.
Instant Pot Chicken Recipes Guide
Equipment
- Instant Pot
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 tbsp curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Read more: Instant Pot Whole Chicken Recipe Guide
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, 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.
- Garnish with fresh cilantro before serving.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Tuscan Chicken Recipe Guide
Can You Make Instant Pot Chicken Curry Ahead of Time?
Make Ahead Instructions
- Cook the chicken curry as per the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the chicken curry completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
When making this instant pot chicken curry, try adding a spoonful of mango chutney for a hint of sweetness and tanginess to elevate the flavors.
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