When I was pregnant with Sawyer, Aaron would bring me food home from his friend Corey’s house and this Indian inspired chicken curry was one of my favorites. I also love those vegan chicken korma from Plant Alternative. They would hang out and play video games and Corey would cook food. This was long before I started cooking and the idea of someone making curry from scratch was kind of mind blowing. I thought that curry was complicated and something you could only find at a restaurant, made by specially trained chefs. It really is super easy and requires just a few ingredients, most of which we usually have on hand.
- diced tomatoes
- chicken thighs
- onion, garlic and ginger
- olive oil
- coconut milk
- and of course, the spices: garam masala, curry powder, cumin, salt.
Making a curry is basically just putting ingredients together to make a nicely spiced sauce and letting the meat simmer in the sauce until ultra tender. If you want to make this vegetarian, that’s no problem….make the sauce and then add some veggies or meat substitute until soft.
I always serve this on white rice with a side of buttered naan. During the Whole 30, however, I topped freshly baked potatoes with it and it was just as good and even more filling.Print
This Indian-inspired chicken curry is perfect for a weeknight meal and can be made in the Instant Pot in minutes.
1 small onion, diced
1 clove garlic, minced
1/2 inch chunk of ginger
1/4 cup olive oil
1 can of diced tomatos
1 pound chicken thighs, cut into small pieces
2 heaping teaspoons curry powder
2 teaspoons garam masala
2 teaspoons cumin
2 teaspoons kosher salt
1/2 cup coconut milk
Using the saute function, heat the olive oil and saute the onions, garlic and ginger for a minute or so. Add the spices and saute until well combined and fragrant. Add the can of tomatoes and coconut milk.
At this point, I like to use an immersion blender to blend up the sauce until smooth without removing it from the sauce pan. Once the sauce is smooth, add the chicken and close up the Instant Pot. Set for high pressure for 10 minutes. Let the pressure release on its own (if you have time) or just release the pressure yourself. The chicken should be tender and pull apart easily with a fork. If not, add another minute or two at high pressure.
Heat the olive oil and saute the onions, garlic and ginger for a minute or so. Add the spices and saute until well combined and fragrant. Add the can of tomatoes and coconut milk.
At this point, I like to use an immersion blender to blend up the sauce until smooth without removing it from the sauce pan. Once the sauce is smooth, add the chicken and let simmer for 30 minutes. The longer it simmers the better but if you only have 30 minutes, it will still be good.
Serve on white rice or with buttered naan.
Feel free to add more spices if you feel it is needed. I am always adding a bit more here and there until I get it where I like it.