Best 2 Instant Pot Indian Chicken Curry Recipes

Tantalize your taste buds with a culinary journey to India, where aromatic spices and succulent chicken come together in a symphony of flavors. The Instant Pot Indian Chicken Curry is a delightful dish that captures the essence of traditional Indian cuisine, offering a convenient and time-saving way to enjoy this classic dish. This recipe features tender chicken pieces simmered in a rich and flavorful curry sauce, infused with an array of aromatic spices like cumin, coriander, turmeric, and garam masala. Accompanying this main course is a collection of complementary recipes that enhance the dining experience. Prepare fragrant basmati rice to serve alongside the curry, its fluffy texture perfectly balancing the robust flavors of the dish. For a refreshing accompaniment, try the cooling cucumber raita, a yogurt-based sauce with crisp cucumbers and herbs, offering a soothing contrast to the warmth of the curry. Complete your culinary adventure with a sweet and decadent dessert, the creamy and luscious mango lassi, a delightful blend of mango, yogurt, and spices, providing a refreshing and flavorful ending to your Indian feast.

Here are our top 2 tried and tested recipes!

INSTANT POT CHICKEN CURRY

Instant Pot Chicken Curry image

Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. Deliciously easy chicken curry recipe ready in an hour.

Provided by Amy + Jacky

Categories Dinner Entree Lunch

Time 1h

Number Of Ingredients 13

Ingredients

1.5 - 2 pounds (700g) chicken drumsticks or thighs
1 cup (250ml) unsalted chicken stock
3 tablespoons (24g) curry powder ((try to use High Quality curry powder))
2 tablespoons (30g) ghee ((or unsalted butter or olive oil))
1.5 tablespoon (22.5ml) regular soy sauce
2 (405g) medium carrots (, cut into chunks)
2 (510g) russet potatoes (, cut into quarters)
1 (130g) medium onion (, diced)
8 cloves (29g) garlic (, minced)
1 tablespoon (15g) ginger (, minced)
½ - 1 teaspoon (1.4g - 2.8g) cayenne pepper
2 tablespoons (30g) tomato paste
¼ cup (63ml) - ½ cup (125ml) coconut milk ((optional))

Steps:

Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until the indicator says "HOT" (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.
Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.
Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with "Saute More" function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 - 2 large pinches of salt.
Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~

Nutrition Facts : Calories 420 kcal, Carbohydrate 30 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 433 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

INSTANT POT® INDIAN CHICKEN CURRY

Instant Pot® Indian Chicken Curry image

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

Provided by Fioa

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1 yellow onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 tablespoons tomato sauce
1 ½ tablespoons ground coriander
¾ tablespoon Indian chili powder
1 ½ teaspoons salt
1 teaspoon garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon cumin
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 g

Tips:

For a richer flavor, use full-fat coconut milk.
If you don't have garam masala, you can make your own by combining ground cumin, coriander, black pepper, cinnamon, cardamom, and cloves.
Be sure to toast the spices in oil before adding them to the pot. This will help to release their flavor.
If you like your curry spicy, add a chopped green chili pepper to the pot along with the ginger and garlic.
Serve the curry with basmati rice, naan bread, or roti.

Conclusion:

This Instant Pot Indian chicken curry is a quick and easy way to enjoy a delicious and authentic Indian meal. The curry is packed with flavor and can be easily customized to your liking. Whether you like your curry mild or spicy, this recipe is sure to please. So next time you're looking for a quick and easy Indian meal, give this Instant Pot chicken curry a try. You won't be disappointed!