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chicken curry recipe instant pot

Chicken Curry Recipe Instant Pot

Discover how to make a delicious chicken curry recipe instant pot with easy steps and expert tips for rich flavors and tender chicken.
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Prep Time 10 minutes
Cook Time 10 minutes
Natural Pressure Release 10 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 500 g chicken, cut into pieces boneless, skinless thighs or breasts
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1 cup coconut milk

Equipment

  • Knife
  • Cutting board
  • Measuring cups
  • Instant Pot
  • Spoon

Method
 

  1. Sauté onions, garlic, and ginger in the Instant Pot.
  2. Add chicken pieces and brown them lightly.
  3. Toss in spices like turmeric, cumin, and coriander.
  4. Pour in diced tomatoes and broth.
  5. Close the lid and cook on high pressure for 10 minutes.
  6. Let the pressure release naturally for about 10 minutes.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Toasting spices before adding other ingredients enhances the flavor.
Use fresh ingredients whenever possible for a more vibrant curry.
Add coconut milk at the end of cooking for extra creaminess.
If you prefer a vegetarian version, swap chicken for chickpeas or lentils.
Store leftovers in airtight containers for up to 3 months in the freezer.
Tried this recipe?Let us know how it was!