Instant Pot Indian Chicken Curry

Warm Indian spices and a thick rich sauce make this dish perfect for any night of the week
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There’s nothing like a hearty chicken curry to chase your winter blues away. This recipe might seem daunting with its long list of ingredients, but it is actually a very easy dish to prepare. We’ve designed this recipe to be made in an Instant Pot, but you can use any brand of multi-cooker. The ingredients are pretty straightforward, and, by utilizing the sauté and pressure-cooking functions of the Instant Pot, it will take you just under an hour to create the comforting, earthy flavors of a traditional curry.

Serve this dish with basmati rice.

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Ready in
45 m
8
Servings
540
Calories Per Serving
Deliver Ingredients

Ingredients

  • Juice of 2 limes
  • 1 Teaspoon salt
  • 3 Pounds chicken thighs or drumsticks, bone-in
  • 4 Tablespoons ghee or butter
  • 2 onions, finely chopped
  • 1 Tablespoon ginger, minced
  • 2 Tablespoons tomato paste
  • 1 1/2 Tablespoon coriander powder
  • ½ Teaspoon turmeric powder
  • 3/4 Teaspoons ground black pepper
  • 1 Teaspoon fenugreek
  • 1 Teaspoon paprika
  • 1/2 Teaspoon garam masala
  • 2 inch cinnamon stick
  • 1/2 Teaspoon cumin seeds
  • 2 potatoes, cubed
  • 1 Cup chicken broth
  • 1/4 Cup of cream
  • 1/4 Cup cilantro chopped

Directions

In a small bowl, mix together the lime juice and salt and rub the mixture all over the chicken. Cover with plastic wrap and marinate for about 2 hours or overnight.

Turn your Instant Pot on to “Sauté” mode and melt the butter or ghee. Add the onions, garlic, and ginger. Sauté until fragrant, about 5 minutes.

Turn the Instant Pot off to avoid burning your spices, then add all the spices to the pot and allow to warm until fragrant, about 2 minutes.

Switch back on in saute mode and add the chicken. Let the chicken brown slightly, about 2 minutes per side.

Add the chicken broth and potatoes, then switch to “Poultry” mode. Make sure the steam release handle is in the “Sealing” position. Set cook time for 15 minutes.

When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

Stir in the cream and return the Instant Pot to "Sauté" to heat the curry through, about 5 minutes.

Sprinkle with cilantro and serve with rice.

Nutritional Facts

Total Fat
38g
59%
Sugar
3g
N/A
Saturated Fat
14g
68%
Cholesterol
194mg
65%
Protein
31g
62%
Carbs
18g
6%
Vitamin A
136µg
15%
Vitamin B12
1µg
18%
Vitamin B6
0.8mg
41.7%
Vitamin C
19mg
32%
Vitamin D
0.3µg
0.1%
Vitamin E
1mg
4.9%
Vitamin K
8µg
11%
Calcium
57mg
6%
Fiber
3g
14%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
3mg
14%
Magnesium
57mg
14%
Monounsaturated
15g
N/A
Niacin (B3)
9mg
46%
Phosphorus
334mg
48%
Polyunsaturated
6g
N/A
Potassium
753mg
22%
Riboflavin (B2)
0.3mg
19.2%
Sodium
512mg
21%
Thiamin (B1)
0.2mg
13.8%
Trans
0.1g
N/A
Zinc
3mg
17%

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