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    The Curry Mommy » Recipes

    30 Minute Instant Pot Chicken Curry and Rice

    Published: May 7, 2018 · Modified: Oct 21, 2021 by The Curry Mommy · This post may contain affiliate links ·

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    Jump to Recipe

    A quick and easy Instant Pot Chicken Curry Recipe

    This desi chicken curry is made with bone-in or boneless skinless chicken thighs. My variation of Indian chicken curry is a childhood recipe that has been updated to meet today's gadgets to save time but preserve the Indian flavors. This electric pressure-cooked chicken curry can be enjoyed by kids and adults on a weeknight for a fast time-saving meal.

    Instant Pot Chicken Curry Recipe by curry mommy quick and easy recipe

    Love creamy curries? Give my World's Easiest and Best Butter Chicken Masala a try.


    Instant Pot Chicken Curry

    How this recipe came about

    My favorite chicken curry was made by my dad. Hands down, the best chicken curry a person can get their hands on. He was the man who had a special hand for these types of recipes leaving you finger licking every drop. Whether he was cooking for 800 people or 4, I assure you the result was the same. Learning his techniques and ways throughout my childhood years was a blessing because now I am able to preserve those ways and share it with you.


    Desi Chicken Curry Recipe

    A true chicken curry is called "desi chicken curry" where I come from. It consists of spices like black peppercorns, licorice, bay leaves, etc. But that is not what makes the recipe what it is. The type of meat used is where you can make or break it. Bone-in chicken is needed for a desi chicken curry recipe. An Indian Chicken Stew is what it can compare to. Slow cooked with spices and tomatoes makes it a wonderful dish for small and large gatherings.

    It is packed with flavor, spice, and a lot of tradition.


    What type of chicken do I need for Instant Pot Chicken Curry

    I highly recommend using dark meat bone-in skinless chicken such as drumsticks or thighs. In addition to that, back meat and neck bones can be added for a true desi chicken curry recipe. For a better visual, pick any or all of the below options

    BONE-IN CHICKEN IS RECOMMENDED

    1. Skinless Chicken Thighs
    2. Skinless Chicken Legs (drumsticks)
    3. Boneless Skinless Chicken Thighs
    4. I do not recommend chicken breast for this recipe

    This recipe reminds me of my childhood! Atleast once a year, for 25 years, my brother and I went to India to spend time with my maternal and paternal grandparents. This is one recipe that takes me back to those days.


    What can I eat with Indian Chicken Curry

    Enjoy it with any of the following recipes...

    1. rice
    2. carrot roti
    3. masala rice
    4. naan
    5. siete tortillas
    6. an onion + tomato salad

    Indian Spices for Chicken Curry

    Some spices other than garam masala needed for this recipe include...

    1. cumin seeds
    2. licorice
    3. black peppercorns
    4. cloves
    5. cinnamon stick
    6. turmeric
    7. coriander powder
    Instant Pot Chicken Curry Recipe by curry mommy quick and easy recipe desi chicken curry surati chicken

    Step by Step Instructions for Instant Pot Chicken Curry

    • Turn IP on saute mode
    • Add a generous amount of oil
    • Add dry spices
    • Then add cumin seeds
    • Let them cook for a few seconds
    • Add onions
    • Add dry spices
    • Mix in the tomato paste
    • Add chicken and water
    • Mix and close the Instant Pot lid
    • Set the timer, let it cook and cook naturally
    • Open and add cilantro + green garlic
    • Mix and add Flour + Water mixture
    • Simmer
    • Top with extra garnishment and enjoy

    How to make Instant Pot Chicken Curry

    First thing I do is put the Instant Pot on saute mode. If you do not have an Instant Pot, then you can use a traditional pressure cooker for this Instant Pot Chicken Curry Recipe. I recommend using an Instant Pot for the ease of no babysitting a pot.

    Heat a generous amount oil in the Instant Pot and let it get hot. Add the dry spices to the pot (this is optional if the little ones in your life are eating the Chicken Curry). Then add the cumin seeds and cook for a few seconds. Immediately add the chopped or grated onion. Cook for a few minutes until the raw flavor of the onion is out. Now add the dry spices and ginger + garlic. Then add the tomato paste and mix well.

    Add the skinless chicken and water. Mix well. Close the lid to the Instant Pot and set the timer to 12 minutes and high pressure. Let it cook and cool down naturally. Once the IP has cooled and the valve has dropped, open the lid and add green garlic and flour + water mixture to thicken the gravy.

    Let it simmer for a minute and then add the remaining garnishments. Enjoy!


     Instant Pot Chicken Curry Recipe

    Delicious chicken curry with bones and tasty spices instant pot cooked

    Instant Pot Chicken Curry Recipe

    The Curry Mommy
    A chicken stew made with bone-in chicken and cooked slow to make a tender, spicy, and comforting Indian curry dish.
    4.75 from 4 votes
    Pin Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Cooling Time 15 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Indian
    Servings 3

    Equipment

    • Instant Pot

    Ingredients
      

    INGREDIENTS

    • 6 pieces bone-in skinless chicken (drumsticks or thighs)
    • 1 tablespoon fresh grated garlic (more or less depending on spice tolerance)
    • 1 teaspoon fresh grated ginger (more or less depending on spice tolerance)
    • 1 tablespoon fresh grated turmeric (or 1 teaspoon powder)
    • 1 large finely diced, onion (food processed, grated, or chopped)
    • ½ medium tomato, diced small or food processed
    • 1 tablespoon tomato paste
    • 1 tablespoon chicken/garam masala (depending on spice level)
    • 1 tablespoon coriander powder
    • 4 oz water
    • handful cilantro
    • red chili powder (I add 1 teaspoon of extra spicy powder)
    • green garlic (optional)
    • salt

    TEMPERED OIL

    • generous amount oil (peanut or corn preferred)
    • 1 tablespoon cumin/jeera seeds

    TEMPERED OIL DRY SPICES (optional because spices remain whole)

    • 10 whole peppercorns
    • 1 whole star anise
    • 2 whole cloves
    • 2 dried chili peppers
    • 2 bay leaves
    • 1 cinnamon stick

    THICKEN THE GRAVY/SAUCE

    • 2 tablespoon jowar/sorghum flour
    • 2 tablespoon water

    Instructions
     

    • Turn Instant Pot (IP) on saute mode, add oil, and wait for it to heat. Add all of the dry spices-cloves, cinnamon stick, bay leaves, peppercorns, star anise, and chili peppers (all optional I do not add these if my kids are eating). Then add the cumin seeds. 
    • Immediately add the chopped onions so the cumin seeds do not brown too much and stir. 
    • Once the onions are translucent add turmeric, ginger, garlic, chicken/garam masala, tomato paste, salt, and dried coriander powder. Mix well and continue to cook for 2 minutes while continuing to stir.
    • Add de-skinned chicken and water. Mix it well.
    • Close the lid. Set the IP to manual, 12 minutes, high pressure, and allow it to naturally release pressure.
    • Once the pressure is released and the valve drops (cooled), open the lid. 
    • Set the pot to saute mode.
    • Mix the sorghum flour and water together in a bowl and pour it into the pot. Add the green garlic (optional). Mix well and let it simmer for about 2 minutes.
    • Add a handful of chopped cilantro. 
    • Remove the IP insert and gently swivel the insert to stir the content (instead of using a spatula).
    • Serve with rice, roti, naan, bread, or as is. ENJOY <3

    Notes

     NOTE:
    • Try not to cook the cumin seeds too much during the first step. It can alter the overall taste of the dish.
    • Use less or more spice based on tolerance level. Measurements here are for traditional desi chicken curry and could be alarming to some.
    • This recipe is measured for bone-in chicken. If using boneless, I recommend chicken thighs.
    • Using a fresh tomato instead of tomato paste will result in a different curry consistency (more soupy). Hence, I use a little of both in this recipe.
    • Dry Spices can be eliminated if you prefer, but replace with more chicken/garam masala.
     
     
     
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!

    Instant Pot Chicken Curry Recipe with Chicken Legs

    Instant Pot Chicken Curry Recipe by curry mommy quick and easy recipe desi chicken curry surati chicken

     

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