This easy Instant Pot Chicken Curry recipe is a modern spin on a classic Indian dish. It's easy to make and packed with delicious flavors. Perfect for busy weeks when you're craving comforting Indian food.
It's great for dinner tonight or meal prep for the next day(like this lima bean curry). Trust me, this Instant Pot chicken curry will become a favorite for the whole family!
This chicken curry is made with simple ingredients, such as boneless chicken thighs, diced tomatoes, and an aromatic blend of spices.
Why You'll Love This Recipe?
⭐️All in One Pot!
⭐️Authentic Indian Flavors.
⭐️Meal Prep & leftover friendly.
⭐️Simply Delicious.
Ingredients
- Chicken: I used chicken breasts today, so feel free to substitute them with chicken thighs or bone-in chicken thighs.
- Onions: White or red onions are perfect for this recipe.
- Ginger and Garlic: I have added minced ginger and garlic.
- Tomatoes: I've used fresh tomatoes for this chicken curry recipe, but canned diced tomatoes or tomato puree would also work.
- Cayenne Pepper and Paprika: I like combining spices to achieve a balanced heat and flavor in this Instant Pot chicken curry. Adjust the quantity of cayenne pepper according to your taste and preference.
- Ground coriander: Use either whole cumin seeds or ground cumin. If using whole seeds, let them crackle in vegetable oil before sautéing. If using ground cumin, add it toward the end of cooking.
- Turmeric: This is another crucial Indian condiment for which there is no substitute. You can skip it if you don't have it, but know it adds a golden hint of color to the curry sauce.
- Garam masala: This single ingredient can bring all the rich Indian flavors.
- Vegetable Oil: Canola, palm, or any other neutral-flavored cooking oil works fine for this recipe.
- Cilantro: No Indian curry would be complete without a garnish of fresh cilantro.
How To Make Instant Pot Chicken Curry?
- Set your Instant Pot to sauté mode. Add vegetable oil and chopped onion, sauté for 2-3 minutes until translucent. Then add minced garlic and ginger, and sauté for another 30 seconds until fragrant.
- Toss in the cayenne pepper, paprika, ground coriander, turmeric, and garam masala. Stir well to avoid burning the spices.
- Add chopped tomatoes and sauté until they become mushy.
- Add chicken pieces and salt. Add water, close the lid, and cook on high pressure for 7 minutes. Release the pressure manually, garnish with cilantro leaves, and ENJOY with rice.
Storage & Reheating
The leftover curry can be stored in an airtight container in the fridge for up to four days or frozen for up to three months.
To reheat, warm the curry in a pan over medium heat or gently microwave it. If the curry is too thick, sprinkle water to loosen the consistency.
Recipe Tips & Tricks
- Use bone-in chicken thighs or whole chicken(cut into small cubes) to enhance the flavor of this Instant Pot chicken curry. The bones will release their juices and enhance the dish's taste.
- Add a teaspoon of lime juice just before serving to brighten the flavors.
- To make the curry sauce creamy, stir in coconut or heavy cream towards the end of cooking.
- If you find the curry too spicy, add a blob of butter. It neutralizes the spiciness of the curry.
- Add chopped bell peppers after opening the Instant Pot's lid for extra flavors.
FAQ
Basmati rice and naan bread(also try this onion kulcha) are classic sides for this Instant Pot chicken curry. For a lighter option, try cauliflower rice and serve raita as a side dish.
You can make Instant Pot Chicken Curry in a slow cooker by sautéing the spices and onions beforehand. Cook on high for 3-4 hours, adding the coconut milk 30 minutes before serving.
Other Curry Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Instant Pot Chicken Curry
Ingredients
- 2 tablespoons vegetable oil
- 1 cup onion chopped
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 cup tomatoes chopped
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- 1 tablespoons garam masala
- 2 chicken breast diced
- 2 tablespoon cilantro chopped
Instructions
- Set your Instant Pot to sauté mode. Add vegetable oil and chopped onion.
- Sauté for 2-3 minutes until it becomes translucent.
- Add the minced garlic and ginger, and sauté for another 30 seconds until fragrant.
- Toss in the cayenne pepper, paprika, ground coriander, turmeric, and garam masala. Stir well without burning them.
- Combine the chopped tomatoes. And continue to saute until the tomatoes become mushy.
- Add the chicken pieces and salt.
- Sauté for a few minutes until the spices coat them evenly.
- Add water, close the lid, and cook on high for 7 minutes.
- Once the cooking cycle is done, release the pressure manually.
- Garnish with cilantro leaves and serve this Instant Pot chicken curry hot with rice or naan bread.
DK says
This chicken curry dish really hit the spot yesterday when we were all craving Indian curry! I like to add more garam masala for an even stronger flavor!
Chenee says
Chicken curry is so delicious, and even better with the Instant Pot! I love the easy cleanup too!