Get ready for a flavor-packed adventure with our Instant Pot Chicken Curry. This easy recipe brings the vibrant tastes of India straight to your table. With tender chicken and aromatic spices, it's a meal that satisfies every time.
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Why This Recipe Works
- Quick And Easy: This Instant Pot chicken curry is ready in a fraction of the time compared to traditional cooking methods.
- Bursting With Flavor: The combination of aromatic spices and tender chicken creates a deliciously satisfying meal that's perfect for any night of the week.
📋 Ingredients
- Olive Oil: Is used to sauté the onions and garlic, adding a smooth richness while allowing their flavors to release.
- Yellow Onion, Diced: Adds a sweet, slightly pungent flavor that forms the base of the curry.
- Minced Garlic: Brings a potent, aromatic note to the dish, complementing the other savory ingredients.
- Red Curry Paste: Is the heart of the dish, providing the distinctive spicy, aromatic flavor of curry.
- Brown Sugar: Adds a touch of sweetness to balance out the heat from the red curry paste.
- Lime Juice: Its acidity brightens up the dish, cutting through the richness of the coconut milk and curry paste.
- Fish Sauce: Gives the curry a complex umami flavor and a hint of saltiness.
- Salt: Enhances the overall flavors of the dish, making them more pronounced.
- Full Fat Coconut Milk: Adds creaminess to the curry, balancing the spices and giving the dish a luxurious texture.
- Chicken Thighs, Thinly Sliced: Absorb the curry flavors while providing a satisfying, protein-packed bite.
- Red, Green, and Yellow Bell Pepper (Sliced): Add a crunchy texture, mild sweetness, and vibrant color to the dish.
- Cornstarch: Used as a thickening agent, giving the curry a more substantial, stick-to-your-ribs consistency.
- Water: Used to dilute the curry to the desired consistency, and to ensure even pressure cooking.
- Chopped Cilantro: Adds a fresh, herby note that contrasts nicely with the rich, spicy curry.
- Basmati Rice: A fragrant, long-grain rice that soaks up the curry and provides a fluffy base for the dish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Curry Powder: If you don't have curry paste, you can add curry powder in it's place.
- Chicken Breasts: You can switch the boneless skinless chicken thighs for chicken breasts.
- Coconut Oil: Feel free to swap the olive oil for coconut oil if you prefer.
🔪How To Make Instant Pot Chicken Curry
- Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, fish sauce, salt, coconut milk to the Instant Pot. Stir to combine.
- Add the chicken thighs to Instant Pot and toss to coat in the sauce.
- Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 3 minutes.
- Prepare the rice as directed and set it aside. Add the cornstarch and water in a small bowl. Mix to combine.
- Do a quick release of the pressure on the Instant Pot. Add in bell peppers and stir.
- Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 1 minute.
- Open the lid and add in the cornstarch slurry. Mix to combine.
- Serve the Instant Pot Chicken Curry and enjoy your delicious meal!
- Hint: You can add a splash of broth to thin the curry it it becomes too thick.
👩🍳 Expert Tips
- Marinate the Chicken: For deeper flavor, marinate the chicken pieces in yogurt and spices like turmeric, cumin, and coriander for at least an hour before cooking. This not only tenderizes the chicken but also infuses it with robust flavors.
- Toast the Spices: Use the sauté function to toast your spices for a minute before adding other ingredients. This step releases the essential oils in the spices, enhancing the overall flavor profile of the curry.
- Finish with Fresh Herbs: Just before serving, add a handful of fresh chopped herbs like cilantro or parsley to brighten up the flavors and add a fresh aroma to your chicken curry.
💭 FAQs
Do I Have To Use Full-Fat Coconut Cream?
No, you do not have to use full-fat coconut cream in this chicken curry recipe. You can use reduced-fat or even light coconut cream for a lighter option.
However, keep in mind that the sauce may not be as creamy and rich as using full-fat coconut cream.
Can I Add Garam Masala To This Recipe?
Yes feel free to add a ½ to 1 teaspoons of garam masala to the curry to add more flavor and taste.
Best Way to Store Chicken Curry
Allow Instant Pot chicken curry to cool to room temperature, then transfer to an airtight container or tightly wrap with plastic wrap. This curry can freeze for up to 2-3 months.
Serving Suggestions
These are my favorite dishes to serve with Chicken Curry:
- Steamed Jasmine Rice: Fluffy and fragrant, the perfect canvas for soaking up the rich curry sauce.
- Crispy Vegetable Spring Rolls: A delightful crunch to complement the curry's creamy texture.
- Garlic Stir-Fried Bok Choy: Lightly seasoned greens for a refreshing contrast.
- Cauliflower Rice: Try adding some tasty cauliflower rice to balance the dish.
🍜 Related Recipes
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Instant Pot Chicken Curry
Instant Pot Chicken Curry is a flavorful, easy-to-make dish that’s perfect for curry lovers! Tender chicken is simmered in a rich, aromatic sauce filled with spices, coconut milk, and tomatoes, all made quickly in the Instant Pot.
Ingredients
- 1 tablespoon Olive
- 1 Onion diced
- 2 Tbsp. minced garlic
- 2 tablespoon Red Curry Paste
- 1 tablespoon Brown Sugar
- 1 tablespoon Lime Juice
- 1 tablespoon Fish Sauce
- 1 teaspoon Salt
- 1 Can Full Fat Coconut Milk
- 3 Chicken Thighs thinly sliced
- 1 Green Bell Pepper green and yellow bell pepper, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup chopped cilantro
- 1 Package of prepared basmati rice.
- 1 Red Bell Pepper
Instructions
- Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, fish sauce, salt, coconut milk to the Instant Pot. Stir to combine. Add the chicken thighs to Instant Pot toss to coat in the sauce. Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 3 minutes.
- Prepare the rice as directed. Set to the side. Add the cornstarch and water in a small bowl. Mix to combine. Do a quick release of the pressure on the Instant Pot. Add in bell peppers and stir.
- Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 1 minute. Open the lid and add in the cornstarch slurry.
- Mix to combine. Serve and Enjoy! This is one of our favorite meals to make, so make sure you give it a try. You can easily make this meal for a weeknight meal on those nights that you’re so busy you don’t want to do anything else.
Notes
Finish with Fresh Herbs: Just before serving, add a handful of fresh chopped herbs like cilantro or parsley to brighten up the flavors and add a fresh aroma to your chicken curry.
Nutrition
Calories: 887kcalCarbohydrates: 35gProtein: 35gFat: 71gSaturated Fat: 44gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 166mgSodium: 2100mgPotassium: 1193mgFiber: 4gSugar: 14gVitamin A: 4736IUVitamin C: 139mgCalcium: 133mgIron: 9mg
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