Instant Pot Chicken Curry, is a wholesome delicious flavourful chicken curry in one pot. Goes well with Roti, Idli, Dosa, or even Rice.
Chicken curry in just 30 mins. It is one of the best curry on the planet. Yes, believe me, you can serve the curry with almost anything. Say for a cozy weekend you can make some Butter Naan and serve with Chicken Curry. It is bursting with flavors and suits everybody's tastebuds.
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Chicken Curry
Chicken Curry is the specialty of the Indian Subcontinent. A typical chicken curry preparation starts with sauteing whole spices in oil or Ghee. We cook the base of the curry with Onion, Tomatoes, Ginger garlic paste, and whole spices. Finally, we add chicken and cooked to perfection.
Based on the different regions in Indian the curry preparation varies a little. However, the base remains the same. In South India, we usually use coconut paste or coconut milk in the curry. This helps in thickening the curry and gives a nice volume to the curry. In northern India, we use tomato paste or just skip coconut and add a little water to the curry.
Every region has its specialty and the chicken blends well with spices and the final output is just awesome.
Ingredients
Whole Spices - The spices add an amazing flavor to the chicken.
Chicken - Use good quality clean chicken pieces. Always use pieces with juicy bone and flesh together. They are really good for chicken curry.
Onion & Tomato - They form the base of the curry. Saute the onions and tomatoes till they are soft and cooked.
Ginger garlic paste - Another mandatory ingredient for chicken curry. It adds so much flavor to the curry.
Spice powders - For any curry Chilli Powder, Coriander Powder, Turmeric Powder, and Salt are the basis for Indian Cooking. Also for nonveg dishes Garam Masala too adds flavor. I am adding the above spice powders.
Lemon - It balances the flavors and enhances the tastes.
Cilantro - We garnish the Chicken Curry with cilantro. They smell amazing with Chicken Curry.
FAQ's
Can I make this Curry in a Pressure Cooker?
Yes, easily the same recipe is adaptable in a Pressure cooker. Follow the same recipe and cook for 4 whistles on high flame. Wait till the pressure gets released on its own and then garnish the curry with Cilantro. We can prepare chicken curry with the same flavor and taste.
Why is my Instant Pot chicken rubbery?
This can happen when the chicken is probably not cooked to the correct stage. Cook for 2 mins extra in Pressure Cook mode or till the chicken is cooked.
Can I use frozen chicken in Instant Pot?
Instant Pot cooks the frozen chicken perfectly. Just that it requires some extra cooking time.
How to make Chicken Curry in Instant Pot
Switch on the Instant Pot in saute mode. Once it shows ON add in oil. After 30 secs add the Fennel seeds, Bay leaves, Cardamom, Cinnamon, and all the other whole spices.
Saute for few secs until they are fragrant and then curry leaves and green chili. let it splutter.
Next, add in the onions and Saute till the onions turn glossy and soft.
Next, add in the tomatoes and cook till they turn mushy and soft.
And then add in the ginger garlic paste and saute till the raw smell leaves.
Next, add in the cleaned chicken pieces and cook for 2 mins.
Add then add in the Chilli powder Coriander powder, Garam Masala, Turmeric Powder, and Salt. Mix everything and let it cook for 30 secs.
Grind coconut along with water to a fine paste. Add in the ground coconut and mix well.
Add in 2 cups of water and the lemon juice. Mix everything and check for salt and spice.
Close the Instant pot and turn the pressure value in sealing position. Press the cancel button and then select the pressure cook option. Set 5 mins in high pressure and, do a quick release.
Open the Instant Pot and Garnish the chicken curry with finely chopped coriander leaves and serve hot. Instant Pot Chicken Curry is ready.
Delicious homestyle quick 30 mins Chicken Curry !!
Tips & Variations
Instant Pot Chicken Curry with Potatoes - Potatoes are another lovely addition to the chicken curry. They give a nice flavor and go very well with chicken.
Instant pot Indian chicken curry - The Indian Version usually has coconut in the curry. It gives an awesome taste and gives a nice volume to the curry.
In case if you want to skip coconut you may grind a paste with Cashew nuts or Almonds and add it to the curry. Or simply skip adding the coconut paste.
If skipping the coconut paste you may have to reduce the amount of water added to the curry to 1 cup. Else the curry will be watery.
Pressure cooker chicken curry - You can cook the same recipe in your pressure cooker too. Follow the same recipe and cook for 3 whistles in high flame and let the pressure release naturally.
Kerala Chicken Curry - Few variations can make the curry tastes just like how you get in a Kerala house. Add coconut oil and thin coconut milk also to cook the chicken.
Use chicken pieces with bones for a juicy curry.
Serving Suggestions
Chicken Curry goes well with Indian breakfasts like Idli, Dosa, Appam, Idiyappam (Rice Noodles). You can also serve with any Flatbread or Poori (Puffed Flatbread) or even Rice.
Other Chicken Curry Recipes
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📖 Recipe
Instant Pot Chicken Curry
Standard 1 cup measures 240 ml
Equipment
- Instant Pot
Ingredients
To Grind
- 1 cup Coconut
- ⅓ cup Water
To Temper
- 2 tbsp Coconut Oil
- 1 tsp Fennel Seeds
- 5 Cardamom
- 1 inch Cinnamon
- 3 Clove
- Black Stone Flower a small piece (optional)
- 1 Bay Leaf
- 3 Green Chilli
- 2 spring Curry Leaves
Other Ingredients
- 2 Onion
- 3 Tomato medium sized
- 1.5 tbsp Ginger Garlic paste
- ½ kg Chicken
- 1 tbsp Red Chilli powder
- 1.5 tbsp Coriander Powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric powder
- 2 cup Water
- Salt as needed
- 1 tbsp Lemon Juice
- Coriander Leaves to garnish
Instructions
- Switch on the Instant Pot in saute mode. Once it shows ON add in oil. After 30 secs add the Fennel seeds, Bay leaves, Cardamom, Cinnamon, and all the other whole spices.
- Saute for few secs until they are fragrant and then curry leaves and green chili. let it splutter.
- Next, add in the onions and Saute till the onions turn glossy and soft.
- Next, add in the tomatoes and cook till they turn mushy and soft.
- And then add in the ginger garlic paste and saute till the raw smell leaves.
- Next, add in the cleaned chicken pieces and cook for 2 mins.
- Add then add in the Chilli powder Coriander powder, Garam Masala, Turmeric Powder, and Salt. Mix everything and let it cook for 30 secs.
- Grind coconut along with water to a fine paste. Add in the ground coconut and mix well.
- Add in 2 cups of water and the Lemon Juice. Mix everything and check for salt and spice.
- Close the Instant pot and turn the pressure value in sealing position. Press the cancel button and then select the pressure cook option. Set 5 mins in high pressure and, do a quick release.
- Open the Instant Pot and Garnish the chicken curry with finely chopped coriander leaves and serve hot. Instant Pot Chicken Curry is ready.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Jacqueline and
Another recipe that makes me want to have an instant pot
Natalie
Lovely. I just got IP and can't wait to cook one of my favorite dishes - curry. I just saved your recipe. Excited to make this.
Lindsay Bozek
This looks insanely good. Like, really, really, delicious! Adding to my instant pot meals board, will be making very soon!
Beth
This was such a delicious and very filling dinner the other night! Everyone absolutely loved how flavorful and very tasty this curry was! Definitely remaking this recipe again!
Toni
Everyone at my house was impressed! It was really delicious!