Instant Pot Indian Chicken Curry
Quick and easy Instant pot chicken curry recipe, homemade with simple ingredients in 30 minutes. Boneless chicken in coated in a thick gravy with tomatoes, garlic, ginger, yogurt and garam masala.
Servings: 4 People
Calories: 380kcal
Ingredients
- 2 tablespoon Oil Or ghee
- 1 Cinnamon stick 2 inch piece
- 4 Cloves
- 1 Bay leaf
- 1 Onion Large, Finely chopped
- 6 cloves Garlic Finely minced
- 1 tablespoon Ginger Freshly grated
- 1 can Diced tomatoes 14.5 oz. can
- 3 tablespoon Yogurt Full fat
- ⅓ cup Water
- Salt To taste
- Pepper To taste
- 1-2 teaspoon Curry powder Adjust according to your preference
- 1 teaspoon Red chili flakes
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 teaspoon Garam masala
- 2 pounds Boneless chicken Cit into small 1.5-2 inch cubes
- 1 tablespoon Cilantro Fresh, Finely chopped, For garnish
Instructions
- Add cinnamon stick, cloves, bay leaf and saute for 1-2 minutes until these whole spices are fragrant.
- Add onion, garlic, ginger and saute for a few minutes until onion is translucent and garlic/ ginger are fragrant.
- Turn off the pressure cooker.
- Add tomatoes, yogurt, water, salt, pepper, curry powder, red chili flakes, cumin powder, coriander powder, garam masala and use a hand- held blender to puree everything. It does not have to be super smooth.
- Add chicken and mix until fully coated.
- Put the lid on and turn up the the valve to “Sealing.”
- Select “Manual” mode and set the timer for 5 minutes.
- When the cook time is over, do quick pressure release to remove pressure.
- Remove lid and gently stir the curry.
- Cook uncovered on "Saute" mode for or a little longer to evaporate/reduce excess liquid and thicken the curry. Don't mix it or stir it too much because that would break up the chicken cubes and shred it.
- Garnish with cilantro. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Nutrition
Calories: 380kcal | Carbohydrates: 11g | Protein: 51g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 294mg | Potassium: 1160mg | Fiber: 3g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 16mg | Calcium: 99mg | Iron: 3mg