Instant Pot Masala Chicken Curry Stew

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This Instant Pot Masala Chicken Curry Stew is the ultimate cold weather comfort food, and may just be the easiest recipe you will ever make. Taking just 15 minutes in the Instant Pot, this chicken curry stew is packed full of amazing flavor, and has the perfect amount of heat to keep you warm this winter.

Guys, I know I’ve said this a million times, but this chicken curry stew might be my favorite comfort food recipe of all time. AND, it’s SO EASY even the boyfriend can make it. Plus, the flavor is just mouthwateringly amazing.

Cooking the chicken thighs in the Instant Pot results in the most tender, melt-in-your mouth chicken ever. It is incredible.

The garam masala adds a deep, deliciously wonderful flavor, while the coconut milk adds just the perfect touch of creaminess to the dish. I tell you, you’re going to want this in your life.

To top it off, this chicken masala curry takes only 15 minutes in the Instant Pot. Did you hear that? 15 MINUTES!!! Now you have no reason not to make this.

**If you don’t have an Instant Pot yet, read this Instant Pot Review to decide if it’s right for you. I am in LOVE with mine!

The Ingredients in Masala Chicken Curry Stew

The garam masala is a major flavor component of this curry stew. Garam masala is a blend of spices that originate in India. It has a slightly sweet and smoky flavor and adds a wonderful depth of flavor to dishes. You should be able to find it in the grocery store, or I included a link below to purchase.

**Garam masala is a great spice – check out this Indian Spiced Roasted Chicken Recipe for another wonderful recipe using garama masala**

I also highly recommend using a good chicken stock, or even a chicken bone broth for the best flavor. Regular chicken broth is watery and will result in a less rich flavor.

Personally, I love the smooth mouth feel the chicken bone broth provides. Learn how to make your own Chicken Bone Broth HERE. You can also try this crockpot chicken broth that is amazing as well. 

And ALWAYS use full fat coconut milk for the best results. The lite coconut milk will result in a watery stew with not as much depth and flavor.

As for the jalapenos, use more or less depending on the spiciness you prefer. You can also remove the seeds for a less spicy pepper.

Buy some of the ingredients on Amazon using the links below if you don’t feel like searching the aisles at the grocery store (affiliate links – I earn a small commission to help me run this site if you buy through these links):

• Chicken stock
• Diced tomatoes
• Garam masala
• Garlic
• Ginger paste
• Coconut milk
• Basmati rice
• Peas

What is the difference between curry and masala?

Garam masala tends to have a sweeter flavor than curry powder. Curry powder has a turmeric base while garam masala contains cinnamon, cloves, cardamon, Curry powder also tends to have more spice, while garam masala is typically very mild.

What veggies go in curry?

Curry is so versatile you can really use any vegetables. The most common are onions, potatoes, squash, winter squash, tomatoes, peas, carrots, cauliflower, bell peppers, etc. This chicken masala curry recipe uses potatoes, onions, tomatoes, jalapenos and peas.

How to Make Masala Chicken Curry Stew

Combine all ingredients EXCEPT the peas, basmati rice, yogurt and cilantro in the Instant Pot. Cook on high pressure for 15 minutes. Let the pressure release naturally for 5 minutes, then use the manual release to release any remaining pressure.

Turn the Instant to the normal saute setting and bring to a simmer. Add the peas and simmer for about 3 minutes. Add additional salt to taste if necessary. Place in bowls over basmati rice and garnish with 1-2 tbsp. of plain yogurt and cilantro. Serve with naan bread.

So seriously, tell me now that this isn’t one of the easiest recipes! One pot, limited cleanup, and such amazing flavor – how can you say no??

What goes with chicken curry stew?

Naan bread is a wonderful accompaniment to chicken curry stew. You can also serve this with additional basmati rice for a thicker curry stew. Chutney and yogurt can be served with chicken curry as well for a flavor contrast.

How to store chicken curry stew

Store it in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or place in a large pot over medium heat until heated through.

How to freeze chicken curry stew

Place the stew in either one airtight container, or multiple serving size airtight containers for convenience. Personally, I use a Foodsaver to freeze individual servings of the stew. Store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or place in a large pot over medium heat until heated through.

Tools use to make this chicken curry stew

– Instant  Pot Duo 6 Quart 9-in-1
– FoodSaver

Don’t forget to sign up for the email list (don’t worry, it’s only one a week and it’s packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!

Did you make this chicken curry stew? Rate the recipe and leave a comment to let me know how it turned out!

Instant Pot Chicken Curry Soup

This Instant Pot Chicken Curry Soup is the ultimate cold weather comfort food and may just be the easiest recipe you will ever make.

4.89 from 27 votes

Print Rate

Course: Main Course, Soup/Stew

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 289kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 pound boneless skinless chicken thighs, cut in 1-2" pieces
• ▢ 1 onion chopped
• ▢ 2 cups chicken stock (or bone broth)
• ▢ 1-15 ounce can diced tomatoes
• ▢ 4 teaspoons garam masala
• ▢ 3 garlic cloves minced
• ▢ 1-2 jalapenos minced
• ▢ 1 teaspoon ginger paste
• ▢ 20 small potatoes halved
• ▢ 1 can full fat coconut milk
• ▢ 1 tablespoon salt
• ▢ 4 cups cooked basmati rice
• ▢ 1-15 ounce can sweet peas
• ▢ 8 ounces plain Greek yogurt (garnish)
• ▢ fresh cilantro (garnish)

Cook ModePrevent your screen from going dark

Instructions

• Combine all ingredients EXCEPT the peas, basmati rice, yogurt and cilantro in the Instant Pot.
• Cook on high pressure for 15 minutes.
• Let the pressure release naturally for 5 minutes, then use the manual release to release any remaining pressure.
• Turn the Instant to the normal sauté setting and bring to a simmer.
• Add the peas and simmer for about 3 minutes.
• Add additional salt to taste if necessary. Place in bowls over basmati rice and garnish with 1-2 tablespoons of plain yogurt and cilantro. Serve with naan bread.

Expert Tips:

1. Chicken breasts can be used in place of thighs, but the result is not as tender and juicy.
2. Add more or less jalapenos depending on the level of spice you'd like. I find 2 jalapenos adds just enough spice.
3. I always recommend full fat coconut milk be used to provide a richness to the stew. Lite can be substituted, but the result will be a thinner, less rich stew.
4. Chicken stock has more flavor and richness than chicken broth. I highly recommend using your own homemade chicken stock, or a very good store brand stock.
5. If you don't have basmati rice, any rice will do. I recommend using jasmine, brown, or wild rice in place of the basmati.
6. Store it in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or place in a large pot over medium heat until heated through.
7. To freeze: Place the stew in either one airtight container, or multiple serving size airtight containers for convenience. Personally, I use a Foodsaver to freeze individual servings of the stew. Store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or place in a large pot over medium heat until heated through.

Nutrition

Serving: 1cup | Calories: 289kcal | Carbohydrates: 38g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1236mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 11.1mg | Calcium: 48mg | Iron: 1.7mg

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