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Instant Pot Indian Chicken Curry

Warm Indian spices and a thick rich sauce make this dish perfect for any night of the week
chicken curry
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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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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
Servings8
Calories Per Serving540
Total Fat38g59%
Sugar3gN/A
Saturated14g68%
Cholesterol194mg65%
Protein31g62%
Carbs18g6%
Vitamin A136µg15%
Vitamin B121µg18%
Vitamin B60.8mg41.7%
Vitamin C19mg32%
Vitamin D0.3µg0.1%
Vitamin E1mg4.9%
Vitamin K8µg11%
Calcium57mg6%
Fiber3g14%
Folate (food)24µgN/A
Folate equivalent (total)24µg6%
Iron3mg14%
Magnesium57mg14%
Monounsaturated15gN/A
Niacin (B3)9mg46%
Phosphorus334mg48%
Polyunsaturated6gN/A
Potassium753mg22%
Riboflavin (B2)0.3mg19.2%
Sodium512mg21%
Thiamin (B1)0.2mg13.8%
Trans0.1gN/A
Zinc3mg17%