Instant Pot Chicken Curry
Instant Pot Chicken Curry is made with tender pieces of chicken cooked in a delicious rich sauce made with curry powder, turmeric, coconut milk, and ginger among other tasty ingredients, for an exceptional comfort dish full of flavour!
Servings: 6 servings
Calories: 392kcal
Ingredients
- 2 large onions chopped
- 4 garlic cloves minced
- 1 inch fresh ginger peeled and minced
- 1 tbsp oil for frying
- 2 tbsp yellow curry powder
- 1 tsp turmeric
- 2 lbs boneless & skinless chicken breast or thighs cut into 1.5″ cubes
- 14 oz can coconut milk full fat
- 1 tbsp maple syrup or honey
- 1 tsp salt
- Ground black pepper to taste
- 2 tbsp cold water
- 2 tbsp cornstarch
- 2 tbsp finely chopped cilantro for garnish
- Instant Pot brown rice for serving
Instructions
- On 6 or 8 quart Instant Pot, press Saute and wait until displays says Hot. Swirl oil to coat. Add onion, garlic, ginger and cook for 5 minutes, stirring a few times. Press Cancel, add curry powder and turmeric, and cook with residual heat for another 30 seconds.
- Add chicken, coconut milk, maple syrup, salt, pepper and stir gently. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 12 minutes.
- After 12 minutes is up, wait 3 minutes or so, and release pressure using Quick Release by turning valve to Venting.
- Open the lid and press Sauté. In a small bowl, whisk cold water and cornstarch with a fork, pour into the pot and stir gently. Cook for a few minutes until curry has thickened a bit.
- Serve hot garnished with cilantro with Instant Pot brown rice or Instant Pot quinoa on a side.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.
- Frozen chicken: You can use frozen boneless chicken breasts or thighs, just make sure they are separated. Cook time should be 15 minutes, just in case.
- Bone in chicken: Feel free to use them or chicken thighs as well. Cook time will be 20 minutes.
- More chicken: You can use up to 3 lbs of meat, there is enough sauce for it. Might adjust salt to taste after.
- Coconut milk: Low fat can be used sauce will be more flat though. Coconut cream, heavy cream (added after), or plain yogurt (added after) can be used in place of coconut milk.
- 3 quart Instant Pot: Follow the recipe, it will fit. Need to double? In 6 or 8 quart, this will work.
- If you get a Burn: Release pressure, add 1/2 cup water, don’t stir and start again. Newer models are more sensitive. Could happen. Again it doesn’t mean food is burning. It’s computer that sensors certain temperature above certain level. I have 3 instant pots and it doesn’t happen on any of them.
Nutrition
Serving: 1.5cups w/out rice | Calories: 392kcal | Carbohydrates: 15g | Protein: 34g | Fat: 22g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 577mg | Fiber: 3g | Sugar: 7g