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Instant Pot Chicken Curry
4.9 from 120 votes

Instant Pot Chicken Curry

This Instant Pot chicken curry uses coconut oil, aromatic spices, and a mix of chopped tomatoes and coconut milk to create a rich, flavorful dish. The combination of whole spices and powders with coconut elements delivers a balanced curry with tender chicken and nuanced heat customizable by chili addition.

Prep Time
5 mins
Cook Time
17 mins
Total Time
22 mins
Servings: 6
Calories: 429 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. 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.
  2. Add the chicken pieces and brown them for a couple of minutes.
  3. 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.
  4. Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.
  5. When done, allow for a complete natrual pressure release before opening.
  6. Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.
  7. Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick and serve.
Slow Cooker Chicken Curry
  1. 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.
  2. Add the chicken pieces and brown them for a couple of minutes.
  3. 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.
  4. Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 429

% 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.