Chicken curry is rich, exotic, and perfect dish for making in a pressure cooker. The curry spices blend perfectly and the meat is tender and succulent, like it simmered slowly on the stove. There are so many variations of curries. Indian, Thai, Chinese, to name a few. All use different spices and sauces and are very specific to the region from which they come.
The chicken curry I like to make uses garam masala curry powder, but you could certainly make your own or use whatever blend you prefer. After the curry cooks in the Instant Pot® I finish with coconut milk. It has a slow-cooked flavor, but is on the table much faster. I like to serve chicken curryover rice.
1 tablespoon coconut oil
1 medium onion, sliced
2 cloves garlic, minced
1 inch piece of ginger, peeled and grated
3 lbs. chicken thighs, skin removed
1 tablespoon garam masala
1 teaspoon salt
1 teaspoon cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
15 ounce can diced tomatoes, with juice
1 cup water
1 can coconut milk
1/4 cup cilantro, chopped
1/2 cup frozen peas
1. Set Instant Pot® to saute. Heat coconut oil until melted. Add onions, stirring frequently, until softened. Add chicken thighs to pot and brown for 3 minutes per side. Add garlic and ginger, and stir for 1 minute.
2. Combine seasoning and add to the bottom of the pot, toasting them until fragrant, about 1 minute. Add tomatoes and water. Set the Instant Pot® to manual - high pressure, adjusting the time to 10 minutes. Make sure the valve is set to sealing. When finished, do a quick pressure release by turning the valve to venting.
3. When safe to open, stir in frozen peas, cilantro, and coconut milk. Set pot to saute and allow to cook for an additional 3 minutes. Serve over rice.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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