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–+ servings
A skillet with chicken curry.

Instant Pot Chicken Curry

Author: Veena Azmanov
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 14
Adjust Servings Here: 6 servings

Description

This Instant Pot chicken curry is quicker than any takeout. It is made with Greek yogurt, curry powder, and garam masala and can also be made in a pressure cooker. Serve it over basmati rice, chapati, or naan for a complete meal.

Ingredients 

  • 2 lb (1 kg) Chicken boneless or bone-in chopped
  • 2 tbsp Cooking oil or ghee
  • 1 large Onions diced
  • 6 - 8 large Garlic cloves minced
  • 3-inch piece fresh Ginger grated
  • 4 tbsp (20 g) Curry powder homemade recipe here
  • 1 tbsp Paprika hot or sweet
  • ½ tsp  Garam masala
  • 1 cup (250 ml) Greek yogurt
  • ½ cup Cilantro chopped
  • ½ cup (120 ml) Water or broth
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 tbsp Lemon Juice optional
  • ½ tsp Cornstarch

Whole Spices (optional)

  • 2 Green cardamom pods
  • 4 Cloves
  • 2 inch Cinnamon
  • ½ Star anise
  • 2 Bay leaves

Instructions

  • Instant Pot - Turn the instant pot on sauté mode.
    Pressure cooker - place the stovetop pressure cooker on medium heat.
  • Saute - Add the oil and whole spices. Sauté for 30 seconds. This will flavor the oil with warm spices. Then, add the onions. Sauté until the onions are translucent.
    1 large Onions, 2 Green cardamom pods, 4 Cloves, 2 inch Cinnamon, ½ Star anise, 2 Bay leaves
  • Spices - Next, add the ginger and garlic and saute for another minute. Then add the spices. Add a few tablespoons of water to help cook the spices for a minute or two until they are aromatic.
    6 - 8 large Garlic cloves, 3-inch piece fresh Ginger, 4 tbsp Curry powder, 1 tbsp Paprika , ½ tsp  Garam masala
  • Chicken - Add the chicken pieces and sauté until no longer pink. Turn the heat down or switch the saute function off to reduce the temperature. Add the cornstarch to the Greek yogurt and combine well. Then, add the Greek yogurt to the instant pot and mix well.
    1 cup Greek yogurt, ½ tsp Cornstarch, 2 lb Chicken
  • Gravy - Add the water and chopped cilantro. Season with salt and pepper. Add lemon juice. Ensure all the chicken is well tucked under the liquid to ensure even cooking.
    ½ cup Cilantro, ½ cup Water, 1 tsp Salt, ½ tsp Pepper, 1 tbsp Lemon Juice
  • Pressure cook
    Instant Pot - Turn the saute mode to manual. Close and lock the Instant Pot lid. Close the seal (turn the knob to the sealing position) and set the Instant Pot on high for 10 minutes. Use 6 minutes if you are using chicken breasts.
    Stovetop pressure cooker - Close the pressure cooker and cook for 10 mins. (use 8 mins for chicken breast).
  • Natural release - When done, turn off and let natural release for 10 minutes. Open the instant pot or pressure cooker. Taste and adjust seasoning
  • Adjust gravy - For more gravy, add 1/4 to 1/2 cup water and bring to a boil. Alternatively, If there is too much gravy, remove the chicken pieces in a separate dish and cook the sauce until it has been reduced to half. Then, return the lamb pieces to the pot
  • Garnish with more chopped cilantro leaves.
    Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
    ½ cup Cilantro

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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