Instant Pot Chicken Curry Recipe with Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
3498 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Curry Recipe with Potatoes
Description
This recipe starts by sautéing onions, apple, and ginger in olive oil until softened, then cooking garlic and a blend of curry paste, coriander, cumin, and garam masala to release aromatics. Chicken thighs and halved or quartered Creamer potatoes are added with diced tomatoes, chicken broth, and coconut milk to create a rich sauce. Pressure cooking at high pressure for 10 minutes ensures tender chicken and cooked-through potatoes.
The combination yields a mildly spiced curry with a balance of sweetness from the apple and creaminess from coconut milk. The result is a thick, comforting chicken and potato curry that can be served with rice or naan bread.
Larger Creamer potatoes are quartered, smaller ones halved, to cook evenly. The recipe includes a note that nutritional information is a courtesy and should be independently verified.
Ingredients
- 2 teaspoon olive oil
- ½ yellow onion chopped
- ½ apple chopped, Gala variety
- 2 tablespoons ginger minced
- 4 garlic minced, cloves
- 6 tablespoons curry paste mild
- 2 teaspoons ground coriander
- 2 teaspoons cumin ground
- 2 teaspoons garam masala
- 2 pounds chicken thigh boneless, skinless
- 1 pound Creamer Potatoes halved or quartered, Little Potato Company brand
- 1 ½ cup diced tomatoes
- ¾ cup chicken broth
- ¾ cup coconut milk lite
- ½ teaspoon salt
- ½ teaspoon black pepper ground
Instructions
For Instant Pot:
- Set the Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
- Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.
For The Stovetop:
- Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple and ginger, and cook until tender, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
- Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
- Cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.
Notes
- Larger Creamer potatoes should be quartered and smaller ones halved for even cooking.
- Nutrition information provided is approximate; verify independently before relying on it for dietary decisions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 3498 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 349.8kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 28.1g | 56% |
| Fat | 16.8g | 26% |
| Saturated Fat | 3.6g | 18% |
| Cholesterol | 100.6mg | 34% |
| Sodium | 1036.4mg | 43% |
| Fiber | 4.1g | 16% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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