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 which 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
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
- Skinless Chicken Thighs
- Skinless Chicken Legs (drumsticks)
- Boneless Skinless Chicken Thighs
- 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…
Indian Spices for Chicken Curry
Some spices other than garam masala needed for this recipe include…
- cumin seeds
- black peppercorns
- cinnamon stick
- coriander powder
Step by Step Instructions for Instant Pot Chicken Curry
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
Instant Pot Chicken Curry Recipe
- Instant Pot
- 6 pieces bone-in skinless chicken (drumsticks or thighs)
- 1 tbsp fresh grated garlic (more or less depending on spice tolerance)
- 1 tsp fresh grated ginger (more or less depending on spice tolerance)
- 1 tbsp fresh grated turmeric (or 1 tsp powder)
- 1 large finely diced, onion (food processed, grated, or chopped)
- ½ medium tomato, diced small or food processed
- 1 tbsp tomato paste
- 1 tbsp chicken/garam masala (depending on spice level)
- 1 tbsp coriander powder
- 4 oz water
- handful cilantro
- red chili powder (I add 1 tsp of extra spicy powder)
- green garlic (optional)
- generous amount oil (peanut or corn preferred)
- 1 tbsp 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 tbsp jowar/sorghum flour
- 2 tbsp water
- 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
Instant Pot Chicken Curry Recipe with Chicken Legs