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I've been cooking up a storm lately, and this instant pot curry chicken has become my go-to weeknight meal. Trust me, you'll love how quickly it comes together without sacrificing flavor. The aromatic spices and creamy coconut milk create a mouthwatering sauce that'll have everyone asking for seconds. Plus, using the pressure cooker means tender, juicy chicken in no time. Ready to spice up your dinner routine? Let's dive into this delicious curry recipe that'll transport your taste buds straight to India!
Essential Ingredients for Curry Chicken in the Instant Pot
- Chicken thighs: Tender and flavorful meat that absorbs the curry flavors well, adding richness and depth to the dish.
- Onion: Provides a savory base and sweetness when cooked down, enhancing the overall flavor profile of the curry.
- Garlic: Adds a pungent kick and depth of flavor, complementing the spices and creating a well-rounded taste.
- Ginger: Offers warmth and a unique zing, balancing the richness of the coconut milk and enhancing the aromatic profile.
- Diced tomatoes: Brings acidity and a hint of sweetness, providing a fresh contrast to the creamy coconut milk and spices.
- Coconut milk: Creates a creamy and luscious sauce base, adding richness and a hint of sweetness to the curry.
- Curry powder: Infuses the dish with a blend of aromatic spices, providing the signature curry flavor that ties everything together.
- Turmeric: Adds a vibrant color and earthy flavor, enhancing the overall depth and complexity of the curry.
Read more: Instant Pot Chicken Curry Recipe
Kitchen Tools Required for This Recipe
- Instant Pot: Essential for pressure cooking the curry chicken quickly while keeping it tender and flavorful.
- Knife: Needed to cut the chicken thighs into bite-sized pieces for even cooking and easy eating.
- Cutting board: Provides a stable surface for cutting ingredients like onions, garlic, and ginger.
- Can opener: Required to open the cans of diced tomatoes and coconut milk for the curry sauce.
- Grater: Used to grate fresh ginger, adding a burst of flavor to the curry chicken.
Instant Pot Curry Chicken Recipe Guide
A delicious and easy Instant Pot Curry Chicken recipe that's perfect for a quick weeknight dinner.
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Equipment
- Instant Pot
Ingredients:
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- to taste Salt and pepper
- as needed Fresh cilantro, chopped (for garnish)
- as needed Cooked rice (for serving)
Read more: Instant Pot Japanese Curry Recipe Guide
Instructions:
- Turn on the Instant Pot and select the "Saute" function. Add some oil and sauté the onions, garlic, and ginger until fragrant.
- Add the chicken pieces and brown them on all sides.
- Stir in the curry powder, turmeric, and cumin until the chicken is well coated.
- Pour in the diced tomatoes and coconut milk. Season with salt and pepper.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, allow for a natural pressure release for 5 minutes, then do a quick pressure release.
- Serve the curry chicken over cooked rice, garnished with fresh cilantro.
Notes:
Serve with naan or your favorite bread for a complete meal.
Nutrition value:
Calories: 480kcalCarbohydrates: 10gProtein: 28gFat: 36gSaturated Fat: 24gCholesterol: 140mgSodium: 560mgPotassium: 670mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Coconut Chicken Curry Recipe
Preparing and Storing Curry Chicken for Later
Make Ahead Instructions
- Cook the curry chicken as per the recipe instructions.
- Allow the dish to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the curry chicken according to the recipe.
- Cool the dish to room temperature.
- Place in a freezer-safe container or bag, ensuring it's airtight.
- Label with the date and freeze for up to 3 months.
When making this curry chicken recipe, try adding a spoonful of mango chutney for a touch of sweetness and tanginess that elevates the flavors.
Common Questions About Making Instant Pot Curry Chicken
FAQ:
Can I use chicken breast instead of chicken thighs in this recipe?
Yes, you can substitute chicken breast for thighs, but be mindful that chicken breast tends to cook faster and may result in a slightly drier texture.
How spicy is this curry chicken recipe?
This recipe is mildly spiced. You can adjust the heat level by adding more curry powder or a pinch of cayenne pepper if you prefer it spicier.
Can I freeze the leftover curry chicken?
Absolutely! Allow the curry chicken to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
Is it necessary to use coconut milk in this recipe?
Coconut milk adds a creamy texture and a hint of sweetness to the curry. If you prefer, you can use heavy cream or yogurt as a substitute.
How can I make this curry chicken recipe vegetarian?
To make a vegetarian version, you can replace the chicken with chickpeas, tofu, or a medley of vegetables like bell peppers, zucchini, and potatoes. Adjust the cooking time accordingly.
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