Instant Pot® Indian Chicken Curry recipe

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Ingredients

3 tablespoons butter
1 yellow onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 tablespoons tomato sauce
1 ½ tablespoons ground coriander
¾ tablespoon Indian chili powder
1 ½ teaspoons salt
1 teaspoon garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon cumin
1 bay leaf

Nutrition Info

159.6 calories
carbohydrate: 6.4 g
cholesterol: 54.3 mg
fat: 7.9 g
fiber: 2.2 g
protein: 15.8 g
saturatedFat: 4.2 g
servingSize: -
sodium: 694.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger, cook until tender, about 1 minute. Add chicken, cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions, set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Recipe Yield

6 servings

Recipe Note

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

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