Instant Pot Chicken Curry
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
5 mins
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Servings
6
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Calories
250 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Curry
Description
The recipe starts by sautéing diced onion and garlic in oil directly in the Instant Pot, releasing their aroma. Chicken pieces are then added along with curry powder, ground ginger, and kosher salt, cooking briefly until slightly opaque. Fire-roasted tomatoes and canned coconut milk are stirred in to create a smooth sauce base. Adding dry lentils and bay leaves completes the ingredients before sealing the pot to pressure cook for five minutes.
Pressure cooking infuses the chicken with the curry spices while softening the lentils, creating a thick, hearty dish. The fire-roasted tomatoes provide smoky sweetness, and the coconut milk offers richness and creaminess. The final curry has a moderately thick sauce and well-blended flavors.
Serving suggestions include fresh lemon slices and chopped cilantro to add brightness. The curry works well served over rice or alongside flatbreads like pita or naan to soak up the sauce. Adjusting salt and adding chili pepper at the end tailors the dish to taste preferences, especially if served without sides.
Using canned whole coconut milk specifically produces the intended texture and flavor, as lighter or beverage-style coconut milks yield different results. The recipe's cooking time accounts for the Instant Pot coming to pressure. Taste and seasoning adjustments after cooking help to balance heat and saltiness.
Ingredients
- 2 TB olive oil
- 1 onion diced, large
- 6 garlic chopped, cloves
- 2 lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces, excess moisture removed with paper towels
- 1 tsp kosher salt
- 3 TB curry powder
- ¼ tsp ground ginger
- 1 fire-roasted tomatoes 14.5 oz can, with juices
- 2 cups coconut milk unsweetened whole, about 1 can
- 3 bay leaf
- ¼ cup lentils dry
- cilantro optional, freshly chopped cilantro and lemon slices for garnish
- lemon optional, freshly chopped cilantro and lemon slices for garnish
Instructions
- Set Instant Pot to sauté mode and add oil into inner pot. Once oil is hot add onion and stir fry for 1-2 minutes or until aromatic. Add garlic, stirring another minute. Add chicken, kosher salt, curry powder, and ginger. Stir 2 minutes until aromatic and chicken turns opaque on exterior.
- Add fire-roasted tomatoes with juices, coconut milk (be sure to shake can well before opening,) and stir to combine well. Once mixture is smooth, add the bay leaves and lentils. Seal lid closed and set on pressure cook for 5 minutes. Keep in mind it will take pressure cooker a bit of time to reach high pressure status, before it automatically starts its 5 minute countdown,
- Do Quick Release once timer goes off. If needed, add kosher salt or about 1 tsp chili pepper, to taste. If desired, serve with slices of fresh lemon and chopped cilantro. Serve warm, with pita bread, naan bread, or over Jasmine rice.
Notes
- Serve the curry with rice, pita, or naan to soak up the sauce and balance the flavors.
- If serving the curry alone without sides, reduce the initial salt to 1/2 teaspoon and adjust to taste after cooking.
- Add chili powder after cooking if additional heat is desired.
- Use canned whole coconut milk, typically in Asian sections of grocery stores, for proper richness and texture.
- Allow for pressure build-up time before cooking timer starts when using an Instant Pot or pressure cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 15.2g | 5% |
| Protein | 21g | 42% |
| Fat | 11.8g | 18% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 59mg | 20% |
| Sodium | 565.2mg | 24% |
| Fiber | 2.7g | 11% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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