Tasty Chicken curry made in the instant pot Recipes

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Chicken curry made in the instant pot. This popular Sri Lankan spicy chicken curry is perfect for curry lovers. The authentic way of making Sri Lankan Chicken curry. Made with chicken thighs, warm spices like coriander and cumin seeds, and zippy fresh garlic and ginger, this dish packs a lot of flavor into just one pot.

Chicken curry made in the instant pot Add oil, chicken, salt, curry powder and red pepper paste. Stir to mix all ingredients well, browning the chicken lightly on all sides. We developed this Instant Pot Chicken Curry to be a very easy yet flavorful curry recipe using simple ingredients. You can cook Chicken curry made in the instant pot using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken curry made in the instant pot

  1. Prepare 1 of Whole Medium chicken cut medium pieces.
  2. Prepare 3 tbspn of Ghee or Butter.
  3. You need of Whole cloves 2.
  4. Prepare of Whole bay leaves 2.
  5. It's 3/4 of Whole Black Peppercorns.
  6. Prepare of Cinnamon stick 1/2.
  7. Prepare of Onion 3 small chopped.
  8. It's of Chilli powder 1tsp or to taste.
  9. You need of Green chilli paste 3/4tsp or to taste.
  10. You need of Garlic ginger paste 3 tsps.
  11. You need 1 1/2 tsp of Dhana Coriander powder.
  12. You need 1 1/2 tsp of cumin powder.
  13. Prepare of Salt 3/4 tsp or to taste.
  14. Prepare 1/2 tsp of harder (turmeric).
  15. You need 1 tsp of Garam masala use right at the end.
  16. You need of Coriander fresh to garnish.
  17. It's 3/4 tin of chopped tomatoes (or passata equivalent).

This chicken curry with potatoes and coconut milk is a fusion between Indian style & Hong Kong-style chicken curry (a dish you can find in Hong Kong Style Cha Chaan Teng aka 茶餐廳). Thai Chicken Curry is one of my favorite one-pot meals. It's so easy to make in the Instant Pot, loaded with vegetables, and full of flavor. Thai food is one of my favorite cuisines to cook at home.

Chicken curry made in the instant pot instructions

  1. Add Ghee (you can use butter or oil instead if you prefer) to the IP (or pan) add the whole spices and put IP on Sauté function add the onions and brown... in the IP is so quick it will only take 5/6 mins....in the saucepan it will take 15/20 mins.
  2. Then add the passata or tinned tomatoes and the powdered spices (except Garam Masala) plus salt garlic ginger and green chilli. Give this all a good stir. I do this part with the IP off as it’s still very hot from the onions cooking. Also add 1/2 cups of water depending on how much sauce you require.
  3. Add chicken and stir. Put the instant pot on for 20 min on low pressure cook. The IP will cook for 20 mins then normally it cools for 20 mins...But I cancel cooking after 20 mins & would suggest you release the air yourself and check your curry as it will more then likely be done. Ive cooked it in IP 4 times now and it’s always done in 20mins for me..
  4. You will know it’s done when the oil sits on top of the sauce. If you feel it needs a few more mins just put the lid on for 5/6 mins while the IP is turned off it will still cook as the base is still very hot.
  5. Once your happy your chicken is done add Garam masala and coriander.
  6. Serve hot with rice naan/chappati.

All you need are a few staples and you can make a whole lot of delicious meals. This Thai chicken red curry chicken is a perfect example. If you don't have an instant pot, you can make this pumpkin chicken curry with a deep pan or skillet on a stovetop. This is simple Indian chicken curry recipe is made with ginger, garlic, onions alongside flavorful spices, and finished with creamy coconut milk. Pair this dairy-free & gluten-free curry with fragrant basmati rice.