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!


Boneless skinless chicken thighs Ghee Onion Garlic cloves Cumin seeds Garam masala Curry powder Cayenne pepper Salt Tomatoes Coconut milk Fresh cilantro

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, no more.

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

Add the diced chicken and coconut milk.

Get the full Instructions here!

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