Instant Pot Chicken Curry
User Reviews
4.9
120 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
22 mins
-
Servings
6
-
Calories
429 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Chicken Curry
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This delicious dish is comforting and full of flavor.
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Ingredients
Ingredients
- 2 tablespoons coconut oil
- 2 onions peeled and finely chopped
- 1 cinnamon stick
- 8 cloves
- 2 pounds (1.1 kg) skinless chicken breasts chopped into bite sized pieces
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 14.5 ounces (411g) finely chopped tomatoes
- 13.5 ounces (400ml) full fat coconut milk divide the coconut water and the coconut cream
- 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
- Chef’s note: the cooking time listed does not include time for the Instant Pot to come up to pressure or for the pressure to release.
- Use olive oil or coconut oil to make this curry chicken recipe Paleo and Whole30 compliant.
- Weight Watchers followers should use a calorie-controlled cooking spray instead of the oil.
- To cook the curry quicker, use green onions (scallions or spring onions) as these just need a few seconds to sauté.
- You can add a teaspoon or two of butter to make an extra creamy curry.
- To cut costs, replace some of the chicken with veggies.
- Use a sharp knife to cut the chicken pieces into similar sized pieces.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
11g
(4%)
Protein
42g
(84%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Cholesterol
117mg
(39%)
Sodium
702mg
(29%)
Potassium
1099mg
(31%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
215IU
(4%)
Vitamin C
12mg
(13%)
Calcium
66mg
(7%)
Iron
4.3mg
(24%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
120 reviews
Excellent
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