Instant Pot Chicken Curry
The ultimate comfort food, this Instant Pot Chicken Curry is rich, creamy, and filled with spices that will leave your taste buds dancing. Perfect for an easy weeknight dinner, it comes together quickly in your Instant Pot, making it a go-to recipe for busy days. You’ll want to make it tonight!
Equipment
- Instant Pot
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons coconut oil
- 1 large onion, finely chopped
- 6 cloves garlic, finely chopped
- 2 tablespoons grated peeled ginger
- 2 teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon red chile flakes
- 1 can crushed tomatoes (28 ounces)
- 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon kosher salt
- ¼ teaspoon black pepper
- ½ cup canned coconut milk
- 2 teaspoons garam masala
Instructions
- Using the sauté function, warm butter and coconut oil on high in an Instant Pot. When it’s hot, stir in onion and cook, stirring occasionally, until tender and slightly golden (12 to 15 minutes).
- Stir in garlic and ginger and cook for 2 minutes, then add ground coriander, ground cumin, ground cardamom, ground turmeric, ground cinnamon and red chile flakes. Cook spices, stirring frequently, until aromatic (1 to 2 minutes).
- Add crushed tomatoes, chicken, salt and black pepper to the Instant Pot, stirring to combine.
- Cover and cook on low pressure for 4 minutes. Allow the pressure to release naturally (up to 10 minutes), then keep the pot on warm.
- Stir in the coconut milk and garam masala, and let the curry sit for 20 minutes before serving. Season to taste with salt.
- To serve, ladle curry into a bowl over rice, then top with yogurt, cilantro, toasted coconut flakes and a squeeze of lime.
Notes
- Tip 1: Make sure to store leftovers in an airtight container in the fridge for up to four days.
- Tip 2: This curry freezes well! Store it in a freezer-safe container for up to three months.
- Tip 3: This curry goes wonderfully with fluffy rice, naan, or a fresh salad to balance the richness.
- Tip 4: Top each serving with a dollop of yogurt, fresh cilantro, or toasted coconut flakes for an added dimension of flavor.
- Tip 5: Adjust the heat by adding more or fewer red chile flakes according to your taste.