Go Back
+ servings
Instant Pot Chicken Curry
Print Recipe Pin Recipe
5 from 10 votes

Instant Pot Chicken Curry

Instant Pot Chicken Curry, is a wholesome delicious flavourful chicken curry in one pot. Goes well with Roti, Idli, Dosa, or even Rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 206kcal

Standard 1 cup measures 240 ml

Equipment

  • Instant Pot

Ingredients

To Grind

  • 1 cup Coconut
  • 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

Calories: 206kcal | Carbohydrates: 6.6g | Protein: 21.9g | Fat: 10.2g | Saturated Fat: 7.4g | Cholesterol: 55mg | Sodium: 56mg | Potassium: 292mg | Fiber: 2.6g | Sugar: 2.7g | Calcium: 26mg | Iron: 2mg
Keyword Instant Pot Chicken Curry
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos