Instant Pot Indian Chicken Curry { with a Stovetop Option} | The Surfers Kitchen
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Chicken Curry

This Indian-inspired chicken curry is perfect for a weeknight meal and can be made in the Instant Pot in minutes.

  • Author: Karla
Scale

Ingredients

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

Instructions

Instant Pot:

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.

Stovetop:

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.

Notes

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.