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Craving a flavorful curry but short on time? I've got you covered with this mouthwatering Instant Pot version. As a busy home cook, I'm always looking for ways to whip up delicious meals without spending hours in the kitchen. This recipe combines aromatic spices, tender chicken, and creamy coconut milk for a satisfying dish that'll transport your taste buds to exotic lands. Best part? It's ready in under 30 minutes! Let's dive into this effortless, crowd-pleasing curry that'll become your new weeknight favorite.
Ingredients for Delicious Instant Pot Curry
- Chicken: Tender protein base that soaks up flavors, adding heartiness and texture to the curry dish.
- Onion: Adds depth and sweetness to the curry base, creating a flavorful foundation for the dish.
- Garlic: Infuses a pungent and aromatic flavor, enhancing the overall taste profile of the curry.
- Ginger: Brings warmth and a zesty kick, balancing the richness of the curry with its unique flavor.
- Diced tomatoes: Provides a tangy sweetness and a burst of freshness, adding a vibrant element to the curry.
- Coconut milk: Imparts a creamy texture and a subtle sweetness, elevating the curry's richness and depth of flavor.
- Curry powder: Signature blend of spices that gives the curry its distinctive flavor profile, adding warmth and complexity.
Essential Tools for Making Curry in an Instant Pot
- Instant Pot: Essential for pressure cooking the curry quickly, infusing flavors and tenderizing the chicken.
- Knife: Needed to chop the chicken, onion, and garlic to prepare the ingredients for the curry.
Instant Pot Curry Recipe: Simple & Flavorful
Equipment
- Instant Pot
Ingredients:
- 1 lb chicken cut into bite-sized pieces
- 1 onion chopped
- 2 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
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, diced tomatoes, coconut milk, salt, and pepper.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Once done, do a quick release and stir the curry.
- Serve hot, garnished with fresh cilantro.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Thai Curry Recipe: Simple Steps
Prep and Storage Tips for Instant Pot Curry
Make Ahead Instructions
- Cook the curry as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the curry to cool completely.
- Transfer to a freezer-safe container or resealable bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
When making this curry recipe, try adding a spoonful of apple cider vinegar for a subtle tangy flavor that enhances the overall taste of the dish.
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