Published on . Updated on . By Tayo. This post may contain affiliate links. See Disclosure. 4 Comments
Are you looking for a delicious, easy-to-make chicken curry recipe? Look no further than this instant pot chicken curry. This dish is packed with flavor and will be a hit with your family!
Instant pot chicken curry is a delicious and easy recipe made with pantry ingredients, so you don’t have to worry about where to find the ingredients. This recipe will quickly become one of your family’s favorites.
It is also gluten-free, low carb, and keto-friendly!
❤️ Why you’ll love it
One of the best things about instant pot chicken curry is that it’s quick and easy to make. You can have this dish on the table in no time, which is perfect for a busy weeknight.
Simply add all the ingredients to the instant pot and let it do its thing. Dinner will be ready before you know it!
In addition to being delicious, pressure cooker chicken curry is also healthy and nutritious. Chicken is a good source of protein, while vegetables provide vitamins and minerals. Plus, coconut milk is a good source of healthy fats.
This dish is also relatively low in calories, making it a great option for those watching their weight.
🥘 Equipment Used
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I use an instant pot electric pressure cooker for this easy chicken curry recipe. It is guaranteed to give you extra moist and tender chicken in little to no time. Ingredients are cooked with the instant pot sealed, so the flavors will be extra delicious.
The instant pot cooks ingredients in way less cooking time than other cooking methods.
🧾 Ingredients Used
- Chicken breast: I use 2lbs of chicken breast for this recipe. Chicken breasts will soak up the flavors and turn out really juicy.
- Olive oil: You can use coconut oil or your preferred cooking oil to saute the chicken.
- Garlic cloves and onions: Fresh garlic cloves and onions add their distinct flavor to make this dish extra tasty, especially when sauteed.
- Tomato: I use one tomato for extra flavor. You can also use tomato sauce or paste.
- Coconut milk: Coconut milk adds its creamy deliciousness to the recipe. I use unsweetened full fat coconut milk, but you can also use coconut cream or heavy cream.
- Chicken broth: If you don’t have any, you can use water, but you will need to adjust the spices.
- Spices: Ground cumin, curry powder, smoked paprika, cayenne pepper, and salt.
- Arrowroot powder: I use this to thicken my curry.
🔪 How To Make Instant Pot Chicken Curry
Below are the simple steps needed to cook the perfect instant pot chicken curry.
- Chop the chicken breasts into bite-sized pieces.
- Also, chop the tomato and onions, and mince the garlic.
- Turn on the instant pot sauté function and pour in a little olive oil. When heated, sauté the chopped fresh onions and garlic till translucent.
- Add the chicken pieces, spices, and tomato. Next, pour in the chicken stock and deglaze the pot. You can use a wooden spoon to scrape up the bits stuck to the bottom of the pot.
- Turn the instant pot to manual and set it to high pressure for 5 minutes. Let the pressure naturally release for 10 minutes, then quickly release the remaining pressure.
- Turn the instant pot back to sauté mode and pour in the coconut milk. Then mix everything and let it simmer for a few minutes.
- If you want to thicken it faster, mix 2 teaspoon arrowroot powder with 2 tablespoon water in a small bowl to make a slurry. Pour it into the chicken curry and stir.
- Taste for salt and adjust. Simmer till it thickens to your desired preference.
Recipe Video
Click on the image below to watch me make this recipe from start to finish on YouTube!
🥫 Storing and Reheating
If you’re looking for a dish that will give you leftovers, look no further than this authentic chicken curry recipe. This dish reheats well and can be enjoyed for days after it’s been made.
Simply store the leftover chicken curry in an airtight container in the fridge and enjoy it for lunch or dinner throughout the week.
You can also freeze it for up to a month to preserve it longer. First, put it in an airtight container, then in the freezer. Leave it in the fridge overnight to defrost, then reheat it on a stovetop till hot.
💭 Tips and Variations
- You can control the heat by adding more or less cayenne pepper. You can also add bell pepper, red pepper flakes, or chili powder if you like it extra spicy. Leave them out if you don’t like spicy food.
- Broth already contains salt, so taste the curry sauce before adding any.
- Add a teaspoon or two of unsalted butter to the coconut chicken curry for creamy butter chicken curry.
🍽️ What can I eat this recipe with?
This easy instant pot chicken curry is versatile. You can enjoy it as a standalone dish or with a host of other dishes. It goes best with steamed rice, but I like to eat mine with cauliflower rice on a low carb diet.
👩🍳 Frequently asked questions
Typically, you can make a slurry to thicken your curry. Cornstarch slurry is the most popular, but I use arrowroot powder since it’s lower in carbs. Another easy way to thicken curry is to let it simmer for a while.
The instant pot is one of the best ways of cooking raw chicken. Bone-in or boneless chicken will turn out extra tender, moist, and delicious this way. You can also cook fresh or frozen chicken easily in the instant pot.
You can store chicken curry in the fridge for a few days. To ensure it retains its freshness for at least four to five days, place it in an airtight container. You can freeze it to store it longer.
📖 Recipe
Instant Pot Chicken Curry
Are you looking for a delicious, easy-to-make chicken curry recipe? Look no further than this instant pot chicken curry. This dish is packed with flavor and will be a hit with your family!
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Servings:6
Calories:299kcal
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Instructions
Chop the chicken breast into bite-sized pieces.
2 lbs chicken breast
Also,chop the tomato,onions,and mince the garlic.
½ onion,1 tomato,3 cloves garlic
Turn the instant pot to sauté mode and add olive oil.
2 tablespoon olive oil
Sauté the onions and garlic till translucent.
Add the chicken breast,spices,and tomato. Mix them together.
2 teaspoon cumin,2 tablespoon curry,1 teaspoon smoked paprika,½ teaspoon cayenne pepper,½ teaspoon ground ginger,½ teaspoon salt
Pour in the chicken broth and deglaze the pot.
½ cup chicken broth
Turn the instant pot to manual and set it to high pressure for 5 minutes.
Let the pressure naturally release for 10 mins,then quickly release the remaining pressure.
Turn the instant pot back to sauté mode and pour in the coconut milk.
1 cup coconut milk
Mix together and let simmer for a few minutes.
If you want to thicken it faster,mix 2 teaspoon arrowroot powder with 2 tablespoon water in a small bowl to make a slurry. Pour it into the chicken curry and stir.
2 teaspoon arrowroot powder
Taste for salt and adjust.
Simmer till it thickens to your desired preference.
Video
Notes
- You can control the heat by adding more or less cayenne pepper. You can also add bell pepper,red pepper flakes,or chili powder if you like it extra spicy. Leave them out if you don’t like spicy food.
- Broth already contains salt,so taste the curry sauce before adding any.
- Add a teaspoon or two of unsalted butter to the coconut chicken curry for creamy butter chicken curry.
Nutrition
Calories:299kcal| Carbohydrates:5g| Protein:33g| Fat:15g| Saturated Fat:2g| Polyunsaturated Fat:1g| Monounsaturated Fat:5g| Trans Fat:0.02g| Cholesterol:97mg| Sodium:400mg| Potassium:608mg| Fiber:1g| Sugar:2g| Vitamin A:1006IU| Vitamin C:3mg| Calcium:26mg| Iron:1mg