overhead view of instant pot chicken curry in a white bowl with towel underneath
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Instant Pot Chicken Curry

Instant Pot Chicken Curry is comforting dish that is full of flavour.
Course Main
Cuisine Indian
Keyword Easy curry, Gluten-Free, Instant Pot, Paleo, Whole 30
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 6
Calories 429kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

Instant Pot Curry Chicken

  • 2 tbsp coconut oil
  • 2 onions peeled and finely chopped
  • 1 cinnamon stick
  • 8 cloves
  • 1.1 kg (2.5 lbs) skinless chicken breasts chopped into bite sized pieces
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1 tin finely chopped tomatoes
  • 1 tin full fat coconut milk the coconut water and the coconut cream settled on the top divided
  • Salt
  • Chilli to taste optional

Instructions

  • Instant Pot Chicken Curry
  • In sauté mode, add the coconut oil to the inner pot of the Instant Pot. Wait till hot, then add the onion, cinnamon stick and cloves and sauté for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
  • Add the chicken pieces and brown them for a couple of mins.
  • Switch off the sauté mode and add the garlic ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
  • Cover your Instant Pot and set the valve to the SEALING position.
  • Select the manual setting, make sure the pressure is set to high and set the timer to 5 mins.
  • Cook till done then let the steam release naturally before opening.
  • Switch to sauté mode, stir in the coconut cream and sauté for 2 mins.
  • Switch off and adjust seasoning, remove the cinnamon stick and serve.
  • Slow Cooker Indian Chicken Curry
  • Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
  • Add the chicken pieces and brown them for a couple of mins.
  • Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and switch of the heat.
  • Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hrs or on high for 3-4 hrs.
  • When done stir in the coconut cream, adjust season, let cook for a few more mins until warmed through and serve.

Video

Notes

Don't forget to add this to your free meal plan kit.
The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time.
Use full-fat tinned coconut milk, not coconut milk from a carton. You will need to use the divided (cream/water) coconut milk to achieve the ideal curry consistency.

 Instant Pot Chicken Curry Tips

  • Use olive oil or coconut oil if you want the curry chicken recipe to be Paleo- and Whole 30-compliant.
  • Weight Watchers followers should use a calorie-controlled cooking spray instead of the oil to cut down on points.
  • To cook the curry quicker, use green onions (scallions or spring onions) as these just need a few seconds to saute.

 Instant Pot Chicken Curry Weight Watchers

If you replace the 2 tbsp oil used for frying with a calorie-controlled cooking spray, there are:
  • 7 Freestyle points per serving
  • 3 PointsPlus points per serving

What to Serve with this easy Instant Pot Curry Chicken 

If not Paleo or Whole 30, you can make Instant Pot rice to serve alongside this easy Instant Pot curry recipe, or you can serve with naan or chapatti bread. If Paleo or Whole 30, you can make cauliflower rice for a gluten-free and grain-free ‘rice.’

Nutrition

Calories: 429kcal | Carbohydrates: 11g | Protein: 42g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 702mg | Potassium: 1099mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 4.3mg