Instant Pot Chicken Curry

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An incredible combination of aromatic spices and flavor, this Instant Pot Chicken Curry is easy, flavorful and on the table in under 30 minutes - perfect for busy weeknights - just like this Instant Pot lamb curry!

Just because it's quick and easy doesn't mean it has to lack in flavor. This Instant Pot Chicken Curry is packed with complex flavors without actually being complex, just like we did in this Instant Pot Chana Masala or Instant Pot Chicken Curry Stew or Instant Pot chicken adobo (one of my all time favs).

Pieces of tender chicken cooked in a tomato-like gravy studded with intense spices is seriously the perfect weeknight comfort food meal. Or a meal to impress your guests (like this chicken rendang or Nyonya chicken curry).

They'll never know you only spent a few minutes getting it ready, with the trusty Instant Pot doing the rest.

The Instant Pot really makes things easy on us...from dishes like Instant Pot Chicken Paprika, Instant Pot Japanese Curry, and Instant Pot Ramen, to simple Instant Pot Cauliflower Soup and Instant Pot Chili Mac, there are recipes for everyone and they are all super easy!

And don't forget to check out the chicken curry web story!

Ingredients

I use boneless, skinless chicken thighs as I find the result comes out tender and juicy. However, you can use boneless, skinless chicken breasts if you prefer.

Whole cumin seeds are a must. When they are toasted with the onions and garlic, the toasted flavor is absolutely incredible in the curry. Don't worry, you won't even know they're there (except the amazing flavor).

We LOVE to use whole cumin seeds in recipe like this Eggplant Curry or Zucchini Curry too. 

Garam masala is a mixture of ground spices such as coriander, cumin, cardamon, fennel, cloves, peppercorns, cinnamon and nutmeg. It is commonly used in Indian cooking and has quickly become one of my favorite spices to cook with. You can also use homemade garam masala.

Ghee is basically a type of clarified butter that has a slightly sweet and nutty flavor, as well as a high smoke point making it perfect for high heat cooking. Learn how to make your own ghee.

Always use full fat coconut milk for this recipe (and really all my recipes). The lite is much more watery and doesn't have the same rich consistency.

The full list of ingredients and quantities is found in the recipe card below. 

Step By Step Instructions

Heat the ghee in the Instant Pot using the saute function on "normal." Add the onions and garlic and cook until softened, about 2-3 minutes.

Add the cumin seeds and cook, stirring continuously, for 30 seconds.

Add the remaining spices and stir together for about 20 seconds.

Add the diced tomatoes and stir, scraping anything stuck off the bottom of the pot.

Add the diced chicken and coconut milk.

Set the Instant Pot to pressure cook for 7 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.

Garnish with fresh cilantro and serve with basmati rice or naan bread (make your own naan bread).

Expert Tips

1. Make sure to stir the spices constantly once you add them and they will burn very easily. Add the tomatoes quickly to prevent burning.
2. The curry is actually best made a day in advance and eaten leftover. It allows the flavors to really come together.
3. If the curry is too thin, add a touch of cornstarch slurry in, while mixing continuously, until the desired thickness is reach. Mix 1 tablespoon of water with 1 tablespoon of cornstarch to make a slurry.
4. Substitute the coconut milk with coconut cream for a thicker, creamier curry.
5. Add additional salt to taste if desired. I use minimal salt as everyone's salt preferences are different.

Did you make this recipe? Rate it and leave a comment below to let me know how it turned out.