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instant pot chicken curry served in a plated with onion rings and lemon slices
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Instant Pot Chicken Curry

Try this Instant Pot chicken curry[packed with delicious flavors if you want a tasty and quick meal! Perfect for busy nights or meal prep.
Course Dinner Recipe
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 Servings
Calories 222kcal
Author Sujatha Muralidhar

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.

Notes

To Store: Transfer the leftover curry to an airtight container and store it in the refrigerator for up to 4 days.
To Freeze: This Instant Pot chicken curry is a freezer-friendly recipe. For the best results, place the curry in a freezer-safe container. Seal tightly and label with the date; the curry stays suitable for up to 3 months in the freezer.
To Thaw: To thaw, remove the frozen curry from the freezer and let the spicy curry sit in the refrigerator overnight to retain the flavor and texture.
To Reheat: Transfer the curry to a pan and heat it over medium heat by stirring occasionally. Otherwise, gently microwave it.
Substitute: tomato with 1 can of diced tomatoes with their liquid.

Nutrition

Calories: 222kcal | Carbohydrates: 6g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 201mg | Potassium: 721mg | Fiber: 1g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg