Suitable for Paleo, Keto, Whole30 Low Carb, and Gluten Free diets. Post includes Weight Watchers points. It’s the kind of simple Indian Chicken Curry that is so easy to make and so lovely that you’ll find yourself saying ‘I need to make this every day.’
Pressure Cooker Chicken Curry
Yeap, there’s no need to order take-out Indian Food when you can whip up this simple homemade curry chicken yourself. This mild creamy curry is great for the whole family including the kids, is made with everyday pantry staples and is ready in less than 30 minutes – and it is easy for you to make this for dinner tonight. I make curry quite often – like this Instant Pot Butter Chicken as well as other takeout recipes such as Instant Pot Sesame Chicken but I admit that this Instant Pot Chicken Curry recipe full if fragrant Indian spices might be my absolute favorite. With fragrant and flavorful spices like cinnamon, cloves, curry, and garam masala, plus garlic and ginger, what’s not to love about this dish?!?!
Why Make This Recipe
Easy and Affordable – I am convinced that everything is easier in the Instant Pot. With a few simple steps, you’ll have this delicious curry recipe whipped up in no time at all. It uses pantry staples. Nothing difficult to find in this recipe, folks.Versatile – You can adapt this recipe to make slow cooker Indian chicken curry or curry chicken on the stovetop if you prefer. Check out my instructions below!Diet-Friendly – this recipe is suitable for Low Carb, Paleo, dairy free, Whole30, and Gluten Free diets. And folks on Weight Watchers will be happy with the points count on this recipe, too.
Ingredient Notes
Chicken – this recipe uses boneless chicken breasts but you can use skinless chicken thighs.Onion – use white, yellow or red onion. Small diced onions will cook quickly. Spices – flavorings include minced garlic, minced ginger, curry powder, garam masala, cloves and cinnamon stick, kosher salt and black pepper. Tomatoes – use diced tomatoes for this. You can mix tomato paste in for some extra flavor.Coconut milk – use full fat coconut milk for the best flavor.
So, let’s gather up those ingredients and I will show you…..
How To Make Instant Pot Chicken Curry
Get the complete ingredients list and instructions from the recipe card below.
In sauté mode, add the coconut oil to the Instant Pot inner pot. Then add the chopped onions, cinnamon stick and cloves into the hot oil and sauté for 5-7 minutes stirring occasionally. You can add 2 tablespoons of water to avoid burning the onion.Add the chicken pieces and brown them for a couple of minutes.Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, diced tomatoes, the watery bit of the coconut milk, salt and chilli (if using) and mix scraping any bits stuck on the bottom with a wooden spoon.Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.Pressure cook till done, allow for a complete natural pressure release before opening.Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick, top with fresh cilantro and serve
Recipe Tips
Use olive oil or coconut oil to make this curry chicken recipe Paleo and Whole30 compliant.Weight Watchers followers should use a calorie-controlled cooking spray instead of the oil.To cook the curry quicker, use green onions (scallions or spring onions) as these just need a few seconds to sauté.Sauteeing the onion is part of what gives this its great flavor.If you want you can start with whole spices. Toast them, grind them and add into the curry.
You can add a teaspoon or two of unsalted butter to make an extra creamy chicken curry instant pot.To cut costs, replace some of the chicken with veggies.Use a sharp knife to cut the chicken pieces into similar sized pieces.
Chef’s note: the cooking time listed does not include time for the Instant Pot to come up to pressure or for the pressure to release.
How To Make Curry Chicken on the Stovetop
Prefer to make this curry chicken on the stovetop instead of the Instant Pot version? No problem, as it is easy to cook this way too.
Sauté the onion, cinnamon stick, and cloves in a pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.Add the chicken pieces to the saucepan and brown them for a couple of minutes.Mix in the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt, and chili (if using).Cover the saucepan and let it simmer for about 20 minutes.When done stir in the coconut cream, adjust seasoning, let cook until warmed through, and then serve.
How To Make Slow Cooker Chicken Curry
Sauté the chopped onion, cinnamon stick, and cloves in a frying pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.Add the chicken pieces and brown chicken for a couple of minutes.Mix in the garlic, ginger and ground spices aka curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using), and switch off the heat.Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.When done stir in the coconut cream, adjust the seasonings, let cook until warmed through and serve.
Delicious Variations
Vary the heat – add extra heat using a spicy curry powder, cayenne pepper, chili powder etcAdd tomato paste – tomato paste adds colour and a little sharpness.Swap the meat – make it with bone-in chicken breast or chicken thighs, but note that you’ll need to adjust the cooking time accordingly. You can also use skin-on chicken breasts or turkey breasts.Add some veggies – add yukon gold potatoes, carrots, cauliflower, broccoli, green peas, bell pepper, and sweet potato.Make it creamy – stir in some extra heavy cream or butter at the end, if not vegan or controlling calories.Add crunchy spices – I love adding cumin seeds in to this curry. Toast the cumin seeds before adding in with the onions.Citrus – a squeeze of lime juice adds great flavor. Vary toppings – along with chopped cilantro, chili flakes, green onions, etc
Meal Prep and Prep Ahead
This Pressure Cooker Chicken Curry recipe is ideally suited for meal prep. Prep Ahead – Make a batch (or double or even triple) up to a few days in advance and then reheated. Store – Store Instant Pot Chicken Curry in an airtight container in the fridge for 5-7 days. Freeze – Follow these easy steps for freezing your curry chicken;
Let the curry cool down, then transfer into these very handy Ziploc freezer bags.Squeeze out all the extra air and seal the bags.Label the bags and then lay them flat in the freezer.Store the pressure cooker curry in the freezer for up to 3 months.
FAQs
More Instant Pot Chicken Recipes
Instant Pot Butter Chicken. Better than take out versions.Instant Pot Chicken Breast. Loved by the whole family.Juicy Instant Pot Chicken Thighs. Great for meal prep.Instant Pot Sesame Chicken. Delicious takeout at home.Instant Pot Hibachi Chicken. Best Japanese recipe ever.Mediterranean Instant Pot Chicken and Potatoes. Fab one pot meal.Instant Pot Chicken Fajitas. Great for taco tuesdays.Instant Pot Pulled Chicken Sandwiches. Great portable eat.7 Chicken Marinades. Meal prepping made easy with these.Instant Pot Chicken Mac and Cheese. Kids loooove this one.
Serving Suggestions
I love serving it with rice, like basmati rice, jasmine rice and brown rice like this fluffy Instant Pot Brown Rice. Alternatively you can serve with some Instant Pot Broccoli for a low carb version or some Cauliflower rice.
More Curry Recipes
Instant Pot Pumpkin and Plantain Curry. Easy One-Pan Curry Cauliflower.Jamaican Curry Powder Recipe.Easy Curry Rice.Instant Pot Thai Quinoa.
Weight Watchers Points
If you replace oil used for frying with a calorie-controlled cooking spray, there are 7 Blue Plan SmartPoints in a serving of this. Thank you for reading my Curry chicken Instant Pot recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog. originally published 2018.
