Mom's Chicken Curry - Instant Pot Pressure Cooker
User Reviews
4.9
1,662 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
268 kcal
-
Course
Main Course
-
Cuisine
Indian
Mom's Chicken Curry - Instant Pot Pressure Cooker
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Mom’s authentic Chicken Curry made in a simple onion-tomato gravy with the aroma of whole spices.
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Ingredients
- 1 pound chicken boneless, cut into 1-2 inch pieces
- 3 tablespoon ghee or oil
- 1 green chili pepper small, chopped (optional)
- 1 inch ginger finely chopped
- 5 cloves garlic finely chopped
- 1 onion medium sized, finely chopped
- 2 tomato medium sized, finely chopped
- 1/3 cup water
- 1 tablespoon lemon juice
- 1/4 cup cilantro to garnish
Whole Spices
- 1 Black Cardamom (Moti Elaichi)
- 2 Bay leaf (Tej Patta)
- 6 cloves (Laung)
- 6 black peppercorns
- 1/2 teaspoon Cumin seeds (Jeera)
Spices
- 2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon salt
Instructions
- Cut the boneless chicken into small pieces, about 1-2 inch in size.
- Heat the instant pot in Sauté mode and add oil to it. Add the whole spices and sauté for 30 seconds to get the aroma.
- Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden brown. Keep stirring at regular intervals.
- Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.
- Add the chicken and sauté for 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
- Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot.
- Change the instant pot setting to manual/pressure cook mode on high for 5 minutes.
- When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.
- Garnish with cilantro and chicken curry is ready to serve.
Notes
- Whole Spices: If you want to simplify this recipe, skip the whole spices in this recipe.
- Chicken: If using bigger pieces of chicken or bone-in chicken, increase the pressure cooking time to 7 minutes. I used chicken breasts when making this curry, but chicken thighs work great and are juicier.
- Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipes. Don't forget to adjust to your taste.
- Adjust Spice: To make this less spicy, you can skip the green chili. Also adjust the red chili powder to taste. You can use paprika if you dont have Kashmiri Red Chili powder.
- Thickness of the final curry: This is a homestyle indian chicken curry, which is typically not a thick sauce as you always get in restaurants. If you want to thicken the curry, you can add cashew paste, cashew butter, coconut milk, or heavy cream.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
101mg
(34%)
Sodium
765mg
(32%)
Potassium
633mg
(18%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
730IU
(15%)
Vitamin C
17.7mg
(20%)
Calcium
29mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 101mg | 34% |
| Sodium | 765mg | 32% |
| Potassium | 633mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 29mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,662 reviews
Excellent
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