Instant Pot Chicken Curry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
17 mins
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Total Time
22 mins
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Servings
6
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Calories
429 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Curry
Description
Instant Pot Chicken Curry features sautéed onions with cinnamon and cloves in coconut oil to build a fragrant base. Bite-sized chicken breast pieces brown before adding minced garlic, ginger, curry powder, garam masala, fresh chopped tomatoes, and coconut milk divided into water and cream portions. Pressure cooking melds these ingredients in five minutes, while a final sauté with coconut cream enriches the sauce's texture.
The finished curry boasts tender chicken enveloped in a mildly spiced, creamy tomato-coconut broth enhanced by warm whole spices. Optional chili can adjust heat to taste. The recipe includes a slow cooker alternative for those not using pressure cookers. The use of coconut oil and milk gives a characteristic tropical coconut undertone that blends smoothly with curry spices.
Serving suggestions typically include rice or flatbreads to complement the saucy dish. Adjusting seasoning after cooking allows for flavor tuning. The recipe notes practical tips such as using oil alternatives, opting for green onions for faster sautéing, and substituting vegetables to reduce cost or vary nutrition. Uniform chicken pieces ensure even cooking.
Ingredients
Ingredients
- 2 tablespoons coconut oil
- 2 onion peeled and finely chopped
- 1 cinnamon stick
- 8 cloves
- 2 pounds chicken breast chopped into bite sized pieces, skinless, 1.1 kg
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 14.5 ounces tomato finely chopped, 411g
- 13.5 ounces coconut milk divide the coconut water and the coconut cream, full fat, 400ml
- salt
- chili optional and to taste
Instructions
Make the Instant Pot Curry
- In sauté mode, add the coconut oil to the Instant Pot insert. Then add the onion, cinnamon stick and cloves and sauté for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
- Add the chicken pieces and brown them for a couple of minutes.
- Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
- Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.
- When done, allow for a complete natrual pressure release before opening.
- Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.
- Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick and serve.
Slow Cooker Chicken Curry
- Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
- Add the chicken pieces and brown them for a couple of minutes.
- Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and switch of the heat.
- Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
- When done, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through and serve.
Notes
- The listed cooking time excludes the Instant Pot's pressure build and release durations.
- Use coconut or olive oil to keep the curry compliant with Paleo and Whole30 diets.
- For fewer calories, replace oil with calorie-controlled cooking spray.
- Green onions can shorten sauté time due to their delicate nature.
- Adding butter after cooking creates a creamier texture.
- Substitute some chicken with vegetables to reduce cost and add nutrition.
- Cut chicken into similar-sized pieces to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 42g | 84% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 117mg | 39% |
| Sodium | 702mg | 29% |
| Potassium | 1099mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 66mg | 7% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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