Instant Pot Chicken Curry

Instant Pot Chicken Curry is comforting dish that is full of flavor.

Course Main

Cuisine Indian

Prep Time 5

Cook Time 17

Total Time 22

Servings

Calories 429kcal

2 tablespoons coconut oil
2 onions peeled and finely chopped
1 cinnamon stick
8 cloves
2 pounds (1.1 kg) skinless chicken breasts chopped into bite sized pieces
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon curry powder
1 teaspoon garam masala
14.5 ounces (411g) finely chopped tomatoes
13.5 ounces (400ml) full fat coconut milk divide the coconut water and the coconut cream
Salt
Chili optional and to taste

In sauté mode, add the coconut oil to the Instant Pot insert. Then add the onion, cinnamon stick and cloves and sauté for 5-7 minutes. 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, 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. Set to manual pressure / high pressure for 5 minutes.
When done, allow for a complete natrual 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 and serve.

Sauté the 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 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) and switch of 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 seasonings, let cook for a few more minutes until warmed through and serve.

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.
You can add a teaspoon or two of butter to make an extra creamy curry.
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.

If you replace the oil used for frying with a calorie-controlled cooking spray, there are 7 Blue Plan SmartPoints in a serving of this.