Quick & Delicious: Instant Pot Chicken Curry Recipe

Hey there, fellow food adventurers! Chef Ethan Harris here, and today, we’re diving headfirst into the world of bold and flavorful Instant Pot Chicken Curry. If you’re craving a dish that’s a burst of aromatic spices, tender chicken, and pure comfort in a bowl, you’ve come to the right place. So, buckle up your taste buds, because this is going to be one spicy ride!

What is Chicken Curry

Chicken curry is a popular and flavorful dish made with chicken pieces cooked in a rich and aromatic sauce. It is a staple in many cuisines around the world, including Indian, Thai, and various South Asian and Southeast Asian cuisines. The exact preparation and ingredients can vary widely, but typical elements of chicken curry include marinating chicken pieces in a blend of spices, then simmering them with ingredients like onions, tomatoes, garlic, ginger, and various spices such as cumin, coriander, turmeric, and chili powder.

Chicken curry can be mild or spicy, and the sauce may be based on yogurt, coconut milk, or tomatoes. It’s often served with rice, naan, or other types of bread. The dish’s rich and complex flavors make it a favorite for those who enjoy the taste of well-seasoned and tender chicken in a savory sauce.

How To Make Instant Pot Chicken Curry

Instant Pot Chicken Curry Recipe

Recipe by Ethan HarrisCourse: MainCuisine: IndianDifficulty: Intermediate

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

350

kcal

Spice up your dinner with our quick and flavorful Instant Pot Chicken Curry.

Ingredients

• 2 pounds boneless, skinless chicken (thighs or breasts), cut into bite-sized pieces

• 2 tablespoons cooking oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1-inch piece of fresh ginger, minced

• 1 can (14 ounces) diced tomatoes

• 1 can (14 ounces) coconut milk

• 1/4 cup chicken broth

• 2 tablespoons curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• /2 teaspoon turmeric

• 1/2 teaspoon paprika

• Salt and pepper to taste

• Fresh cilantro or basil leaves for garnish

Directions

• Sauté the Aromatics:
  Set your Instant Pot to “Sauté” mode and add the cooking oil. When the oil is hot, add the chopped onions and sauté for a few minutes until they become soft and translucent.
• Add Garlic and Ginger:
  Stir in the minced garlic and ginger and sauté for another minute until they become fragrant.
• Add Spices:
  Add the curry powder, ground cumin, ground coriander, turmeric, and paprika to the onion mixture. Stir well to coat the onions and spices evenly.
• Brown the Chicken:
  Add the chicken pieces and brown them on all sides, which should take about 3-4 minutes.
• Add Tomatoes and Coconut Milk:
  Pour in the diced tomatoes, coconut milk, and chicken broth. Stir to combine everything in the Instant Pot.
• Pressure Cook:
  Close the Instant Pot lid, set it to “High Pressure” mode, and cook for 5 minutes. Make sure the venting knob is in the sealed position.
• Natural Release:
  Once the cooking time is up, allow the pressure to release naturally for about 10 minutes. Then, carefully release any remaining pressure by turning the venting knob to release steam.
• Final Touch:
  Open the Instant Pot and give your chicken curry a good stir. Season with salt and pepper to taste.
• Serve and Garnish:
  Scoop your mouthwatering Instant Pot Chicken Curry onto plates or bowls, and garnish with fresh cilantro or basil leaves for that final burst of flavor.

Instant Pot Chicken Curry Flavor Variations

Thai Red Curry Chicken: Substitute the curry powder with Thai red curry paste for a spicier, aromatic twist.
Add ingredients like bamboo shoots, bell peppers, and Thai basil for an authentic Thai flavor.

Coconut-Lime Chicken Curry: Combine creamy coconut milk with a zesty lime twist. A hint of lime zest and juice can brighten up your curry.

Classic Indian Chicken Curry: Stick to the traditional flavors with garam masala, ground coriander, and cumin. Add a touch of yogurt or cream for richness

Tandoori Chicken Curry: Marinate the chicken in tandoori spices, then proceed with your curry. It’ll have a smoky and charred flavor.

Mexican Chicken Curry: Add Mexican spices like cumin, chili powder, and smoked paprika. Include ingredients like black beans and corn for a south-of-the-border twist.

Vegetable-Packed Curry: Load up your curry with a variety of colorful vegetables like bell peppers, peas, and carrots for a healthier and heartier dish.

Green Curry: Go for Thai green curry by using green curry paste, coconut milk, and Thai basil. It’s a bit milder than red curry.

Instant Pot Chicken Curry Tips and Troubleshooting

Absolutely, here are some tips and troubleshooting advice to help you make the perfect Instant Pot Chicken Curry:

Tips:

Sear the Chicken: Browning the chicken before pressure cooking adds depth of flavor. Don’t rush this step; let the chicken pieces brown nicely.

Balance the Spices: Taste your curry before serving and adjust the spices if needed. If it’s too spicy, add more coconut milk or a dollop of yogurt to mellow it out.

Fresh Herbs: Use fresh herbs like cilantro, basil, or mint for garnish. They add a burst of freshness and aroma to your dish.

Use Coconut Cream: For an even creamier curry, you can replace coconut milk with coconut cream. It will make the sauce richer.

Customize the Heat: Adjust the level of spiciness by adding more or fewer chili flakes, fresh chili peppers, or hot sauce according to your preference.

Thicken the Sauce: If your curry is too thin, you can mix a bit of cornstarch with water and stir it into the curry while sautéing to thicken the sauce.

Troubleshooting:

Burn Warning: If you see a “Burn” warning on your Instant Pot, it’s likely due to food sticking to the bottom. Release pressure, open the pot, scrape the bottom, and add more liquid if necessary.

Overcooking Chicken: Be mindful not to overcook the chicken. If it becomes too tender and starts falling apart, reduce the cooking time next time.

Too Salty: If your curry turns out too salty, you can balance it by adding a bit of lemon juice or sugar to counteract the saltiness.

Too Thin: If your curry is too thin, follow the “Thicken the Sauce” tip mentioned above.

Lack of Flavor: If your curry lacks flavor, try adding a bit more of the spices used in the recipe and let it simmer for a few more minutes to allow the flavors to develop.

Curry Separation: If the coconut milk separates in the Instant Pot, don’t worry. Just give it a good stir, and it should come back together.

Conclusion

In conclusion, this Instant Pot Chicken Curry recipe is a game-changer for busy cooks and curry enthusiasts alike. With the magical touch of the Instant Pot, we’ve transformed simple ingredients into a symphony of flavors. From the succulent chicken to the aromatic spices, every bite is a journey to curry heaven. Don’t forget to savor it with your favorite rice or bread. Now, as you embark on your culinary adventure, explore more of my mouthwatering recipes, like the tempting Instant Pot Shrimp Fried Rice. Happy cooking, fellow foodies!